Pumpkin Cheesecake Ice Cream

Incredibly creamy, sweet and flavorful, pumpkin cheesecake ice cream is a special dessert—especially when it’s homemade. Although you can technically make ice cream without an ice cream maker, it’s worth investing in one to effortlessly churn out silky, smooth scoops.

Trust us when we say once you make this pumpkin cheesecake ice cream recipe, you’ll immediately want to make several more batches.

Pumpkin Cheesecake Ice Cream Ingredients

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• Heavy whipping cream: If you’re making a dairy-free version of this ice cream, substitute the heavy whipping cream for the fullest type of milk (like barista-blend oat milk, for instance). Skim and two-percent milk aren’t suitable replacements.
• Cream cheese: Go with the full-fat version to ensure you get the right texture.
• Brown sugar: The molasses flavor of brown sugar pairs well with the other flavors in this ice cream.
• Egg yolks: Egg yolks add a lovely richness to ice cream.
• Salt: Using the right amount of salt will help lower the freezing point of the ice cream.
• Ground cinnamon: Cinnamon and pumpkin go together like peanut butter and jelly.
• Ground ginger: We love the slight spice flavor that ground ginger brings to this recipe.
• Ground nutmeg: Nutmeg infuses this ice cream with warmth and depth.
• Canned pumpkin: Refrain from substituting canned pumpkin with pumpkin pie filling (as it contains additives that won’t work in this recipe).
• Vanilla extract: Vanilla extract enhances all the other flavors in this dessert and helps make your ice cream easier to scoop.

Directions

Step 1: Heat the cream, cheese and sugar

Jena Carlin for Taste of Home

In a large saucepan, heat 1-1/2 cups of cream, cream cheese and 1/2 cup of brown sugar until bubbles form around the sides of the pan.

Step 2: Whisk ingredients

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Meanwhile, in a small bowl, whisk the egg yolks, salt, spices, remaining cream and brown sugar. Whisk a small amount of the hot mixture into the eggs. Return everything to the pan, whisking constantly.

Step 3: Strain and whisk mixture

Jena Carlin for Taste of Home

Cook and stir over low heat until the mixture thickens and coats the back of a spoon. Quickly strain through a fine-mesh sieve into a bowl, place it in ice water, and stir for two minutes. Whisk in pumpkin and vanilla. Continue to whisk until completely cooled.

Step 4: Fill the ice cream maker

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Fill the cylinder of the ice cream maker two-thirds full and freeze according to the manufacturer’s instructions. When ice cream is frozen, transfer it to a freezer container. Freeze for two to four hours before serving.

Jena Carlin for Taste of Home

Recipe Variations

• Play around with toppings: To take this ice cream to the next level, add sprinkles, a dusting of cinnamon, chocolate sauce or another of your favorite toppings.
• Add a homemade crust: A homemade graham cracker crust crumbled over pumpkin cheesecake ice cream would be very tasty.

How to Store Pumpkin Cheesecake Ice Cream

Store your pumpkin cheesecake ice cream in the freezer in an airtight container (lidded plastic containers are great for this purpose). Keep it on the center shelf in the back of the freezer, as this is the coldest part.

How long does pumpkin cheesecake ice cream last?

This ice cream will last for up to a month, but for the freshest flavor, it’s best enjoyed within the first week.

Pumpkin Cheesecake Ice Cream Tips

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Is it possible to make pumpkin cheesecake ice cream dairy-free?

Yes, you could make a dairy-free version of this ice cream. Try using canned full-fat coconut milk or oat milk in place of the dairy products in this recipe.

If I don’t have an ice cream maker, can I make this ice cream in a bag?

Yes. The ice cream-in-a-bag method is an excellent option if you don’t have an ice cream maker.

How can I get the perfect scoop of homemade ice cream?

When you’re ready to eat your ice cream, let it sit at room temperature for 5 to 10 minutes first. Homemade ice cream usually freezes firmer than store-bought, so it’s important to give it some time to soften.