pumpkin cheesecake gingersnap ice cream
You’re going to love me or hate me for this one.
I know. I know. It’s not even September yet and I’m talking about pumpkin.
But hear me out — I figured, since it’s ice cream and all, that it was kinda sorta the most perfect thing to share just before the weekend that officially marks the transition from summer to fall.
And now those of you still holding onto summer are giving me the stink eye. Heyyyy, now — ice cream!
I’m particularly jazzed about this recipe (besides the fact that duh, it’s ice cream) because it involves the use of my new favorite thing — my ice cream maker. KitchenAid generously sent me an ice cream maker attachment to try out so I could get fat — just kidding. But truthfully, I fully intend on making ALL THE ICE CREAMS as long as the weather allows me. Though let’s be real, even if it was a blizzard outside and I was on the verge of frostbite, I’d still make and eat ice cream. ALL THE ICE CREAMS.
This recipe was the inaugural flavor to christen the aforementioned ice cream maker, though it was a bit of an adventure. First, I didn’t read the directions ahead of time where it notes that the attachment bowl needs to freeze at least 15 hours, so I had to wait a whole extra day to get me some ice cream (leaving me feeling like this). Second, I tried stirring the cream cheese and gingersnaps right into the ice cream maker and nearly broke the dang thing on its first day. Other than that, it was a breeze! Just a little patience and we have pumpkin-y, cheesecake-y, gingersnap-y, tasty frozen magic.
And now judging by the responses to the giveaway (which is still open!), wherein I asked you to share what you’re looking forward to this fall, many of you are just as pumped about pumpkin season as I am (see what I did there?). So, my fellow fall fiends, this is for you. For those of you still holding onto summer? Hey look, I made you ice cream! This is for you, too.
Let’s all be friends and have a very safe, happy, ice cream-filled Labor Day weekend.
Pumpkin Cheesecake Gingersnap Ice Cream
Adapted from KitchenAid
Ingredients:
6 egg yolks
3/4 cup granulated sugar
1/2 teaspoon vanilla
2 1/4 cups heavy cream, divided
3/4 cup 2 percent milk
3/4 teaspoon pumpkin pie spice
1 1/2 cups canned pumpkin
4 ounces cream cheese, softened and cut into small cubes
1/2 cup crushed gingersnaps
Directions:
(Note: If using a KitchenAid ice cream maker attachment, make sure the bowl is in the freezer for at least 15 hours before making the recipe. It’s also best if your freezer is on its coldest setting.)
In a large bowl, whisk egg yolks, sugar and vanilla until combined.
In a large saucepan over medium heat, whisk 3/4 cup heavy cream and 3/4 cup milk constantly until just below a boil. Remove from heat. Stir cream-milk mixture into egg-sugar mixture until combined. Add spice.
Return mixture to saucepan over medium-low heat. Whisk constantly until thickened, about 10 to 15 minutes. Remove from heat; whisk in remaining heavy cream and pumpkin. Pour mixture into a freezer-safe bowl and transfer to freezer until mixture is chilled (not frozen), about 30 to 40 minutes.
Assemble ice cream maker attachment. Turn stand mixer to STIR and pour chilled mixture into bowl. Stir 15 minutes or until the consistency of soft-serve. Using a spatula, stir in cream cheese and crushed gingersnaps. Serve ice cream immediately, or transfer to a freezer-safe, airtight container and freeze until solid.
Disclosure: KitchenAid provided me with an ice cream maker attachment, but I am writing about it of my own accord. All opinions are my own. This post also contains an affiliate link.
Oh my gosh that’s beautiful! I eat pumpkin year round, but it is definitely one of the many wonderful fall foods I look forward to! Thanks for this!
Girlfriend, you’ve got one foot in both seasons! Anyone who would give you a hard time about this is denying their inner love of pumpkin.
I am still holding on to summer, but at the same time ready for fall and fall foods! So this is kind of perfect for me! It’s a great mix!
No stink eye here. I love pumpkin, and I love ice cream. This looks so good!
Noooooo!!! It is too early for pumpkin!!! That being said, I love the mix of creamy cheesecake and crunchy gingersnaps. I guess ice cream season is kind of year round! Gorgeous pictures!
Beautiful photos, Stephanie! I love the sound of these flavors together!
Hate you? Are you kidding?!! LOVE this…I may hate you for having it over there and not over here 😉
Super jeal about the ice cream attachment 🙂 But actually here we do it the old-fashioned hand-crank way…you gotta burn some calories to be able to eat the ice cream, ha! This looks amazing. And I happen to know they make good GF gingersnaps 🙂
I love ice-cream way too much to give it up just because it’s cold outside, duh 😉 And this recipe looks beyond amazing, so summery yet pumpkin-y, I love it. It’s such a great combo of both summer and fall xx
Wow you are so lucky! I would love to have the kitchen aid ice cream maker but I think I might go ice cream crazy. I ready have a stand in one and I use it all the time.
In my opinion it is never to early for pumpkin especially in this sweet treat!
I both love and hate you for this! 😉 It looks incredible, though. I love pumpkin and gingersnap together!
Um… I’m so happy you went here. I’m ready for this NOW!
Love your fall/summer mash up with this ice cream! The flavours are so tasty thought that I’d happily eat this any time of year.
I’m loving you for this one! Add gingersnaps to anything and I’m all in. Perfect for this weekend!!!
It’s never too early for pumpkin–this ice cream looks amazing!
This might be the perfect way to blend summer into fall. I’m not ready for fall recipes yet because it’s still 90 degrees here, but ice cream is definitely good for heat!
Best. Ice Cream. Ever! Rich and glorious. Is it bad that I want to freeze it into ice cream sandwiches between two gingersnap cookies?
Pumpkin cheesecake is one of my very favorite fall treats. And now I can have it in ice cream form?! That spells danger for my waistline.
I love my ice cream makers (I have multiple ones) and there is no need to apologize for pumpkin too early! Especially when it’s clearly still a summery treat! I’ve been eyeing my cans of pumpkin for muffins for weeks now but kept telling myself to wait. Solution: put them in ice cream.
Mimi — Thank you so much! I’m so excited for pumpkin season. 🙂
I am just drooling and can just imagine the aromas of this ice cream! Want some of this!!!
Erin — I agree; we’ve all got a little bit of pumpkin love in us. 😉 Thanks, dear!
Tieghan — I’m right there with you — so excited for fall but kind of sad that summer is ending. Good thing we have ice cream to enjoy in the transition! 🙂 Thanks, friend!
Jennie — Haha, good to know I’ve got someone on my side. 😉 Thanks!
Stefanie — Haha, just pretend the pumpkin isn’t there and it’ll be perfect! 😉
Cassie — Thanks so much, friend!
Steph — Ha! Wish I could mail you some! 😉
Natalie — That is the one downside of the machine; that I can’t get my calorie-burning in before I devour the results. 🙂 You’ll have to show me how to make it with the hand crank sometime, and then we can make this with GF gingersnaps!
Consuelo — So glad I’m not the only one willing to eat ice cream in the dead of winter 😉 Thanks, dear!
Belinda — I’m nervous I’ll be making WAY too much ice cream now, haha (though who I am kidding, is there such a thing as too much ice cream?)
Jen — Ha! I’ll take it. 🙂 Thanks!
This is so delicious! Lovely flavour!
Ashley — ME TOO. 🙂
Kathryn — Thank you, dear! I’d eat this any time of year, too, for sure. 🙂
Marie — Aw, thanks for the love! And I’m totally head over heels for gingersnaps, too — they’re too good!
Anna — Thank you!
Erin — Oh, it’s just as hot (and humid!) here too, which is why I went with ice cream as my inaugural pumpkin recipe for the year. 🙂 Anything to cool off!
Sarah Jean — Um, that’s genius. I have to do that.
Jamie — My waistline is already not very happy with me. 😉 But it’s worth it!
Stephanie — Multiple ice cream makers?? That would be too dangerous for me. Or awesome — more pumpkin ice cream for all!
Robyn — It really does smell as good as it tastes. Thanks so much!
Katrina — Thanks, friend!
ALL THE PUMPKIN! It makes my heart sing. This looks fabulous. Thanks for sharing!
sounds delish!
I have yet to crack open a can of pumpkin, but I love pumpkin ice cream. Yes please to the creamy cheesecake too!
This is amazing, Stephanie! Pumpkin is such a wonderful flavor, and who cares if it’s not September yet (only 2 days away anyway); this dessert looks totally worth making at any time of year. But then again, I’m the kind of girl who eats ice cream even in the winter (:
I do not want summer to end, HOWEVER I don’t think this qualifies as a fall dessert because it’s ice cream.. and really anything with pumpkin and gingersnaps is amazing any time of the year! And that attachment, that is genius. And that GIF? , funny/love.
No stink eye coming from me whatsoever. Looks fantastic. And I would also eat ice cream if I had frostbite.
This looks gawwwgeous. So delicious, though I’ve never had pumpkin ice cream – it sounds awesome.
I can’t wait for pumpkin season! You made the perfect compromise between Summer and Fall! This ice cream looks so amazing and I am totally coveting your Kitchen Aid mixer attachment.
I am so ready for the fall flavors and love that you threw them into ice cream!! So brilliant!!
OHMIGOSH I cannot handle this – I would DIE OVER this ice cream! Yum!
I think this ice cream has truly stolen my heart for good! Gorgeous!
Mary-Clay — Mine, too! 🙂 Thanks!
Dina — Thanks!
Laura — I have already cracked open more cans than is probably appropriate for August, but I just can’t help myself 🙂 Thanks, gal!
Monica — Thank you, dear!
Maria — Haha, I’m glad you appreciate my GIF humor. 🙂 And yes to pumpkin and gingersnaps year-round!
Shanon — So glad I’m safe from the stink eye from you. 😉 Thanks, dear!
Sarah — Ermagerd, you MUST try pumpkin ice cream. It may change your life.
Lindsey — Yay! Another pumpkin lover! 🙂 Thanks!
Julie — Thanks! I just couldn’t help myself 😉
Heather — Haha, I think you’d love it! Thanks, friend!
Jocelyn — It can have that effect on people 😉 Thanks, dear!
Uhh ohh, guess what I made last night? Pumpkin gingersnap ice cream…yup you beat me to it as mine will be posted on Monday 🙁 Yours looks awesome though and glad to see pumpkin is a comin’!!!
Gerry — Uh oh, you’re kidding! Haha, great minds think alike, I guess! Just more opportunities to eat amazing ice cream. 🙂
I’ve been wanting to get an ice cream attachment for my kitchen aid for AGES…so that I could make all the ice creams too! Your recipe is driving me nuts…HUNKS of cream cheese?! UUUUUGH! To have just a spoonful melt in my mouth…. I’m in heaven!
This looks amazing! I love the Fall, so can’t wait to make this. Thank you for sharing!
This is the most perfect end of summer recipe, Steph! I’m totally craving pumpkin but totally melting at the same time, haha. I’ve got to try this!
Julia — Oooh, you need to get an ice cream maker in your life, stat! You won’t regret it! Thanks, girl!
Stephanie — Thank you! Let me know if you do make it!
Georgia — Thanks! I’m in the same melting-but-wanting-pumpkin boat, so I thought this was a good idea. 🙂 Happy weekend!
Wow!!! Definitely, a frozen treat to die for… I am drooling!!!!!
I’m ready for pumpkin and I think this recipe is a perfect intro to it. Who can pass on ice cream? Not me…
I love the idea of making transitions foods right now – part summer, part fall. And if it includes pumpkin…all the better!! Love this!
Denise — Thank you!
Eileen — Haha, I certainly can’t pass on ice cream! 🙂 Thanks!
Joanne — I have a feeling I’ll be into a lot of transition foods for the next few weeks (excited for fall, can’t quite let go of summer). It’s the best of both worlds! Thanks, love!
Ohhh my gosh. I have no words… this is utterly beautiful and brilliant. Love love LOVE!
The crummiest thing about making homemade ice cream is letting the bowl freeze! I get so impatient! And thinking ahead is haaaard.
Laurie — Thank ya, dear!
Stephie — But seriously.
I am so ready for fall so no stink eye here. A fall-flavored ice cream is definitely the perfect transition. I’ve made pumpkin ice cream in the past but need to try this cheesecake spin!
girl! Do not do that to me!! Looks amazeballs!
Megan — I am in LOVE with pumpkin ice cream! I honestly don’t think I’d had any before this recipe but I’m obsessed. Glad to know there’s no stink eye coming from you! 😉
Carrian — Haha, thanks dear!
I’m one of those people holding on to summer for dear life….at least until next week, when I plan to dive head first into all things pumpkin 🙂 Love the cream cheese and gingersnaps in this ice cream!
How would I adapt this for a regular ice cream churn?
Ann — Ooooh, that’s tricky. I have never used a regular ice cream churn so I am not sure. It’s a basic ice cream recipe, though, so I would make it as you would normally make your ice cream in your machine.
Thanks. What I would normally do us make the mixture and chill it, then churn. For this one I think I’ll add the mix-ins just after the churn stops and before it “cures”. Fingers crossed because it looks luscious!
You are after my heart!! I know, I started roasting pumpkins in August – I couldn’t help it. I’m too excited for fall! This is just fall in a frozen custardy bowl!
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I just made this recipe. It looks NOTHING like the picture and I followed it to the T. It is definitely not sweet enough, and the cubes of plain cream cheese make it even worse! If I ever make this again, I will definitely melt the cream cheese into the mixture, add a full cup of sugar (or more), and a full cup of crushed ginger snaps.
Rebekah — Oh, I am so sorry to hear this. 🙁 The recipe is adapted from KitchenAid’s handbook, though obviously how much sugar is added to the recipe is based on personal preference. You can definitely add more sugar next time to see if that suits your taste. And the cream cheese definitely needs to be very soft, otherwise it won’t stir into the ice cream very well (I had the same problem the first time, too, as I mentioned in the post. Not fun :)). The same goes for the gingersnaps — feel free to add more for your tastes. Again, I’m so sorry this recipe didn’t work out for you the first time; I know how frustrating that can be. Let me know if you make it again though and if your adjustments make it better!
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Hi there, and thanks for the recipe. I’m a little puzzled by how the cream cheese is used. The recipe says to stir for 15 minutes, then “stir in cream cheese and crushed gingersnaps. Serve ice cream immediately.”
Doesn’t that mean that it’s pumpkin ice cream with little chunks of plain cream cheese in it, rather than being a pumpkin cheesecake ice cream?
Scott — Good question! The cream cheese mixes into the pumpkin ice cream at the end of the process, leaving streaks of cream cheese that, when mixed with the pumpkin flavors in the ice cream, taste like cheesecake.