pumpkin cheesecake ice cream

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. Just like my no-bake pumpkin cheesecake, no oven no problems!
And now those of you still holding onto summer are giving me the stink eye. Heyyyy, now — ice cream!




Let’s all be friends and have a very safe, happy, ice cream-filled Labor Day weekend.


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.
Jen — Ha! I’ll take it. ๐ Thanks!
This is so delicious! Lovely flavour!
Ashley — ME TOO. ๐
Kathryn — Thank you, dear! I’d eat this any time of year, too, for sure. ๐
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. ๐ 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. ๐ 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!