Pumpkin Cheesecake Ice Cream
This creamy Pumpkin Cheesecake Ice Cream combines the flavors of pumpkin pie and cheesecake for a delicious frozen treat, perfect for any occasion.
Ingredients
Base Ingredients
- 4 oz cream cheese, softened at room temperature
- 14 oz sweetened condensed milk, 1 can
- 1/2 cup half-and-half
- 2 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 1/2 cups heavy cream
Instructions
Preparation
- In a medium bowl, whisk the softened cream cheese for about 1 minute until smooth and fluffy.
- Add the sweetened condensed milk and half-and-half, then mix until well blended.
- Stir in the vanilla, pumpkin puree, cinnamon, nutmeg, and cloves, whisking until the mixture is completely smooth.
- In a separate bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form, about 1 to 1 1/2 minutes.
- Gently fold the pumpkin mixture into the whipped cream until fully combined and lump-free.
- Transfer the mixture to an 8 x 8-inch pan or a similar freezer-safe container, spreading it evenly with a spatula.
- Freeze uncovered for 3 to 5 hours, or until firm (overnight freezing also works well).
Notes
When stored properly, your Pumpkin Cheesecake Ice Cream can last up to three weeks in the freezer. Allow it to soften for a few minutes before serving for easier scooping.