For the perfect transition from summer to fall, enjoy this Pumpkin Cheesecake Ice Cream. Although churning is required, this is a quick, delicious & easy recipe.
Before we get started, just a friendly reminder. Be sure to have your insulated ice cream bucket fully frozen and ready to use.
Let’s gather up the ingredients for your Pumpkin Cheesecake Ice Cream…
- Cream cheese – At room temperature. If you’re looking for a possible substitute, Mascarpone – a rich and creamy Italian cheese – can be used. Another option would be Neufchatel – a low-fat version of regular cream cheese.
- Sour cream – Full-fat sour cream is best here.
- Pumpkin puree – Do not substitute with pumpkin pie filling. Pumpkin puree is simply pureed pumpkin with no additional ingredients. In contrast, pumpkin pie filling is a pre-made mixture containing pumpkin puree, along with added sugar, spices, and thickeners.
- Granulated sugar – Adds a touch of sweetness.
- Heavy cream – Although you can use either heavy cream or whipping cream, heavy cream is recommended for its slightly higher fat content.
- Pumpkin pie spice – Typically a mixture of ground cinnamon, ginger, allspice, cloves & nutmeg.
- Salt – Finely ground table salt is fine.
- Biscoff cookies – Crushed. If desired, finely grind additional cookies to be used as a garnish when serving. In place of Biscoff cookies, gingersnap or graham crackers can be used.
- Whipped cream – For serving.
Don’t have Pumpkin Pie Spice on hand?
You can make your own. Measure out and combine the following ingredients to make your pumpkin pie spice. Store the mixture in an airtight jar.
- 2 tablespoons ground cinnamon
- 4 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- Place the cream cheese, sour cream, pumpkin puree & granulated sugar into a large bowl.
- Beat until smooth.
- Add the heavy cream, pumpkin pie spice & salt.
- Beat until well combined.
- Transfer the mixture to the frozen insulated bowl of your ice cream maker.
- Churn the ice cream according to the manufacturers’ instructions.
- If you haven’t crumbled your cookies yet, now’s the time.
- You can substitute with gingersnaps or graham crackers.
- The crumble can be substantial chunks or a fine crumb, do it your way.
- Place some broken cookies in a sturdy ziplock bag.
- Break them down with a rolling pin or meat mallet.
I also like to throw some additional cookies in my mini-processor to create some extra finely-ground crumbs. Store them in an airtight container to use as a garnish when serving the ice cream.
Need a gluten-free option?
These honey grahams are my go-to choice.
- When the ice cream reaches the texture of soft serve, it’s time to transfer to a freezer safe container.
- A metal loaf pan works well.
- For the best results, create several layers.
- Add a layer of the ice cream base followed by evenly placed sprinkles of cookie crumbs.
- Being careful not to combine the layered ingredients, add at least one more layer.
- Use a skewer or chopstick to gently swirl.
- Cover and freeze for about 2 hours, until hardened.
- If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften.
- Top with finely crushed cookie crumbs and whipped cream for a delicious treat.
Store any leftover Pumpkin Cheesecake Ice Cream in an airtight container in the freezer for up to a month.
pumpkin cheesecake ice cream
Adapted from IWashYouDry.com
Perfect transition from summer to fall. Quick, delicious & easy.
Ingredients
- 8 ounces cream cheese, at room temperature
- 1 cup sour cream
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2/3 cup granulated sugar
- 1/2 cup heavy cream (or whole milk)
- 3 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 4 biscoff cookies, crushed (can substitute with gingersnaps or graham crackers)
- whipped cream, for serving
- additional biscoff cookies, processed to fine crumbs (optional)
Instructions
-
Place the cream cheese, sour cream, pumpkin puree & granulated sugar into a large bowl. Beat until smooth. Add the heavy cream, pumpkin pie spice & salt. Beat until well combined.
-
Transfer the mixture to the frozen insulated bowl of your ice cream maker. Churn the ice cream according to the manufacturers’ instructions.
-
When the ice cream reaches the texture of soft serve, it's time to transfer to a freezer safe container. A metal loaf pan works well.
-
For the best results, create several layers. Add a layer of the ice cream base followed by evenly placed sprinkles of cookie crumbs. Being careful not to combine the layered ingredients, add at least one more layer. Use a skewer or chopstick to gently swirl.
Cover and freeze for about 2 hours, until hardened.
-
Store in an airtight container in the freezer for up to a month. If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften.
Top with finely crushed cookie crumbs and whipped cream for a delicious treat.
Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.
Love homemade ice cream?
