Creamy Pumpkin Cheesecake Ice Cream Recipe

Imagine the rich, velvety smoothness of cheesecake meeting the warm spices of pumpkin in frozen perfection. This pumpkin cheesecake ice cream combines two beloved desserts into one irresistible treat that’ll make your taste buds dance.

Just like our popular vanilla bean ice cream, this recipe requires no ice cream maker and can be prepared in under 30 minutes of active time. Get ready to fall in love with autumn’s most decadent frozen dessert.

What is Pumpkin Cheesecake Ice Cream?

Ever wondered what happens when pumpkin pie meets New York cheesecake in an icy embrace? That’s exactly what pumpkin cheesecake ice cream is! This dreamy frozen dessert captures all the warm, spiced flavors of fall with the luxurious creaminess of cheesecake.

After all, the way to anyone’s heart is through their stomach, especially when that stomach is craving something sweet and seasonal. Ready to create your own autumn magic?

Why You’ll Love This Pumpkin Cheesecake Ice Cream

Rich and Creamy Texture This pumpkin cheesecake ice cream delivers an incredibly smooth, velvety texture that melts perfectly on your tongue. The cream cheese creates that signature cheesecake richness while the pumpkin puree adds natural sweetness and moisture. Each spoonful is like enjoying a slice of frozen cheesecake with warm autumn spices.

Budget-Friendly Homemade Delight Making this ice cream at home costs a fraction of what you’d pay for premium store-bought versions. With simple ingredients you likely already have in your pantry, you can create a gourmet dessert that rivals expensive artisanal brands. Plus, you control every ingredient, ensuring quality and freshness.

Perfect Fall Flavor Combination The warm spices of cinnamon, nutmeg, and vanilla perfectly complement the tangy cream cheese and sweet pumpkin. It’s like having pumpkin pie and cheesecake in one delicious scoop. Similar to our popular apple cinnamon ice cream, this recipe captures the essence of fall in every bite.

Ready to transform your kitchen into an ice cream parlor? Let’s dive into this foolproof recipe that’ll become your go-to autumn dessert.

How to Make Pumpkin Cheesecake Ice Cream

Quick Overview

This no-churn pumpkin cheesecake ice cream is surprisingly simple to make. The recipe combines the richness of cream cheese with pumpkin puree and warm spices, creating a luxurious frozen treat without any special equipment.

Prep Time: 15 minutes
Chill Time: 6-8 hours
Total Time: 6 hours 15 minutes
Servings: 8-10 scoops

Key Ingredients for Pumpkin Cheesecake Ice Cream

For the Ice Cream Base:

• 2 cups heavy whipping cream
• 1 (14 oz) can sweetened condensed milk
• 8 oz cream cheese, softened
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt

For the Cheesecake Swirl (Optional):

• 4 oz cream cheese, softened
• ⅓ cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

For the Graham Cracker Crumble:

• ½ cup graham crackers, crushed
• 2 tablespoons melted butter
• 1 tablespoon brown sugar

Step-by-Step Instructions

Step 1: Prepare the Cream Cheese Mixture In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and fluffy, about 2-3 minutes. Gradually add the sweetened condensed milk, beating continuously until well combined and no lumps remain.

Step 2: Add Pumpkin and Spices Mix in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until the mixture is completely smooth and evenly colored. The mixture should be a beautiful orange color with no streaks.

Step 3: Whip the Heavy Cream In a separate large bowl, whip the heavy cream with an electric mixer until stiff peaks form. This usually takes 3-4 minutes. Be careful not to overwhip, as this can make the cream grainy.

Step 4: Fold Mixtures Together Gently fold one-third of the whipped cream into the pumpkin mixture to lighten it. Then carefully fold in the remaining whipped cream in two additions, being gentle to maintain the airy texture.

Step 5: Prepare Optional Add-ins For the cheesecake swirl, beat together the softened cream cheese, powdered sugar, milk, and vanilla until smooth. For the graham cracker crumble, mix crushed crackers with melted butter and brown sugar.

Step 6: Layer and Swirl Pour half the ice cream base into a freezer-safe container. Add dollops of the cheesecake mixture and sprinkle with graham cracker crumble. Add the remaining ice cream base and create swirls with a knife.

Step 7: Freeze Cover tightly with plastic wrap pressed directly onto the surface, then add a lid. Freeze for at least 6-8 hours or overnight until firm enough to scoop.

What to Serve Pumpkin Cheesecake Ice Cream With

This versatile dessert pairs beautifully with various accompaniments:

Warm Desserts: Serve alongside warm apple crisp, pumpkin bread, or gingerbread cookies for a delightful temperature contrast.

Beverages: Pair with hot coffee, spiced chai tea, or a glass of dessert wine like Moscato or Port.

Toppings: Drizzle with caramel sauce, sprinkle with toasted pecans, or add a dollop of whipped cream and a cinnamon stick.

Pie Companions: Use as a topping for warm pumpkin pie or apple pie instead of traditional whipped cream.

Top Tips for Perfecting Pumpkin Cheesecake Ice Cream

Use Room Temperature Ingredients Ensure your cream cheese is completely softened to avoid lumps in your ice cream. Take it out of the refrigerator 2-3 hours before making the recipe, or soften it in the microwave for 15-20 seconds.

Don’t Overwhip the Cream Stop whipping as soon as stiff peaks form. Overwhipped cream can become grainy and affect the final texture of your ice cream.

Quality Pumpkin Puree Matters Use pure pumpkin puree, not pumpkin pie filling. Look for brands like Libby’s for consistent results and rich flavor.

Prevent Ice Crystals Press plastic wrap directly onto the surface before adding the lid. This prevents ice crystals from forming on top of your ice cream.

Let it Soften Before Scooping Remove from freezer 5-10 minutes before serving for easier scooping and better texture.

Storing and Reheating Tips

Proper Storage: Store your pumpkin cheesecake ice cream in an airtight, freezer-safe container for up to 3 months. Press plastic wrap directly onto the surface to prevent freezer burn and ice crystal formation.

Freezing Guidelines: The ice cream maintains its best quality for 2-3 months when stored properly. After this time, it’s still safe to eat but may develop a slightly different texture.

Serving from Frozen: Let the ice cream sit at room temperature for 5-10 minutes before scooping for the smoothest serving experience. Use a warm ice cream scoop for easier portioning.

Portion Control: Consider freezing individual portions in small containers for easy grab-and-go treats or portion control.

Nutrition Information

Nutrient	Per Serving (½ cup)
Calories	285
Total Fat	18g
Saturated Fat	12g
Cholesterol	65mg
Sodium	125mg
Total Carbs	28g
Dietary Fiber	1g
Sugars	25g
Protein	5g
Vitamin A	45% DV
Calcium	12% DV

Nutritional values are approximate and may vary based on specific ingredients used.

Frequently Asked Questions

Can I make this without an ice cream maker?

Absolutely! This is a no-churn recipe that requires only mixing bowls and an electric mixer. The whipped cream creates the creamy texture without needing special equipment.

How long does homemade pumpkin cheesecake ice cream last?

When stored properly in the freezer, this ice cream maintains its best quality for 2-3 months. Always store it in an airtight container with plastic wrap pressed directly on the surface.

Can I use fresh pumpkin instead of canned?

Yes! Roast and puree your own pumpkin, but make sure it’s well-drained and has a similar consistency to canned pumpkin puree. Fresh pumpkin can sometimes be more watery.

What’s the best way to soften cream cheese quickly?

Cut the cream cheese into small cubes and let it sit at room temperature for 30 minutes, or microwave it in 15-second intervals until soft but not melted.

Can I make this dairy-free?

You can substitute coconut cream for heavy cream and use dairy-free cream cheese alternatives, though the texture may be slightly different from the original recipe.

Why is my ice cream too hard to scoop?

Homemade ice cream freezes harder than store-bought versions due to less air incorporation. Let it soften at room temperature for 10-15 minutes before serving.

Can I add other mix-ins?

Absolutely! Try mini chocolate chips, chopped pecans, caramel swirls, or crushed gingersnap cookies for added texture and flavor.

How do I prevent ice crystals from forming?

Press plastic wrap directly onto the ice cream surface before covering with a lid. This prevents air exposure that causes ice crystal formation.

Pro Tips for Recipe Success

Make Ahead Friendly: This ice cream actually improves in flavor after 24 hours, making it perfect for entertaining and meal prep.

Customize Your Spices: Adjust the spice blend to your taste. Add a pinch of cardamom or allspice for extra warmth and complexity.

Create Beautiful Layers: For Instagram-worthy photos, create visible layers by alternating the ice cream base with your swirls and mix-ins.

Gift Idea: Package small portions in mason jars with ribbons for beautiful homemade holiday gifts that friends and family will treasure.

This pumpkin cheesecake ice cream recipe brings together the best of fall flavors in a creamy, indulgent treat that’s surprisingly simple to make. Whether you’re hosting a dinner party or just treating yourself to something special, this homemade ice cream is guaranteed to impress. The combination of tangy cream cheese, sweet pumpkin, and warm spices creates a dessert that’s both nostalgic and sophisticated.

Ready to make your kitchen smell like autumn and create memories one scoop at a time? Gather your ingredients and let’s make this amazing pumpkin cheesecake ice cream together!