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Pumpkin-Cream Cheese Ice Cream

Everyone loves a pumpkin-flavored cheesecake, so we decided to make a cool and creamy ice-cream version. We're thrilled with the result. —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. + freezing
  • Makes
    about 1 quart


  • 2 cups heavy whipping cream
  • 1 package (8 ounces) cream cheese, cubed
  • 3/4 cup packed brown sugar
  • 5 large egg yolks
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract


  • In a large heavy saucepan, heat 1-1/2 cups cream, cream cheese and 1/2 cup brown sugar until bubbles form around sides of pan. Meanwhile, in a small bowl, whisk the egg yolks, salt, spices and the remaining cream and brown sugar. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.
  • Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly strain through a fine-mesh sieve into a bowl; place in ice water and stir for 2 minutes. Whisk in pumpkin and vanilla. Continue to whisk until completely cooled.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts
1/2 cup: 430 calories, 34g fat (21g saturated fat), 212mg cholesterol, 413mg sodium, 27g carbohydrate (24g sugars, 1g fiber), 6g protein.

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