Pumpkin Cheesecake Ice Cream folds in crushed gingersnaps and soft cream cheese at the end. It’s creamy, warmly spiced, and churns to soft-serve in just 15 minutes!
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 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.
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.
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Pumpkin Cheesecake Ice Cream
Ingredients
- 6 egg yolks
- ¾ cup granulated sugar
- ½ teaspoon vanilla
- 2 ¼ cups heavy cream, divided
- ¾ cup 2 percent milk
- ¾ teaspoon pumpkin pie spice
- 1 ½ cups canned pumpkin
- 4 ounces cream cheese, softened and cut into small cubes
- ½ cup crushed gingersnaps
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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!
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!
How would I adapt this for a regular ice cream churn?
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!
Carrian — Haha, thanks dear!
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! 😉
girl! Do not do that to me!! Looks amazeballs!
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!
Stephie — But seriously.
Laurie — Thank ya, dear!