pumpkin cheesecake 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. 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!

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.