Easy Pumpkin Cheesecake Ice Cream is full of delicious fall flavors. This real food ice cream is rich and creamy, naturally sweetened and spiced just like seasonal pumpkin pie.
Seasonal Pumpkin Cheesecake Ice Cream is a fall must!
What’s not to love about EASY PUMPKIN CHEESECAKE ICE CREAM?
Personally I think ice cream is perfect year round. And I eat it year round. But there’s something extra special about seasonal holiday flavors.
Since October is coming to an end, November is on the way and the holidays are right around the corner, I figured it was time to make some kind of seasonal flavored ice cream.
So I decided Pumpkin Cheesecake Ice Cream must be made.
My Mom – the super glamorous witch in the 80’s
My mom is always on my mind every day, but especially on Halloween {because she loved it}, and on her birthday {because it was on the first day of November and she loved the holidays}.
This easy pumpkin cheesecake ice cream is inspired by my mom. She loved making pumpkin cheesecake. And I loved hearing about how she made it, why she loved it so much, and the two recipes she blended together to make the perfect pumpkin cheesecake.
It’s so easy to make because all you have to do is throw everything in the blender for a few seconds, then pour the creamy goodness into an ice cream maker. Super easy!
And if you love fall flavors, you’re going to love this pumpkin cheesecake ice cream! It’s full of pumpkin, cream cheese {a must for cheesecake and also for this ice cream}, fresh orange juice and zest, cinnamon, ginger, cloves and nutmeg.
This Easy Pumpkin Cheesecake Ice Cream will make a wonderful addition to any holiday table.
Serve it alongside a piece of holiday pie or galette or curl up by the fire and simply enjoy it by the spoonful.
Easy Pumpkin Cheesecake Ice Cream
Easy Pumpkin Cheesecake Ice Cream
Prep
Inactive
Total
Yield 1 quart
Easy Pumpkin Cheesecake Ice Cream is full of delicious fall flavors. This real food ice cream is rich and creamy, naturally sweetened and spiced just like seasonal pumpkin pie.
Ingredients
- 1 1/2 cups raw/organic/grass-fed cream or full-fat coconut milk/cream
- 8 ounces organic cream cheese, room temperature
- 1 cup organic pumpkin puree
- Zest and juice of 1 organic orange {about 1/3 cup orange juice}
- 1/3 cup raw honey or pure maple syrup
- 1 tablespoon vanilla extract
- 3 teaspoons pumpkin pie spice
- 1/4 teaspoon Celtic sea salt
- 2 to 4 tablespoons hydrolyzed grass-fed collagen - optional
Instructions
- Add all ingredients to a blender. Pulse just until combined.
- Prepare ice cream maker. Turn ice cream maker on and pour ice cream mixture into the ice cream maker. Churn according to the manufacturer's instructions. When ice cream starts to have a "soft serve" texture, it's done.
- Serve immediately or use a wooden spoon to transfer the ice cream to a freezer-safe container. Cover and freeze until ready to serve. If it's frozen overnight, make sure to remove it from the freezer and leave at room temperature for at least 15 minutes before serving.
Notes
YOU WILL NEED: Blender, Ice Cream Maker
Dairy Free Version: For best results use equal parts coconut cream and full-fat coconut milk in place of the cream. For the cream cheese, you can substitute with cashew cream cheese, cashew sour cream or coconut sour cream.
Homemade Pumpkin Pie Spice: If you don't have pumpkin pie spice blend, make a mixture using the following ratios - 2 parts cinnamon, 1 part ginger, 1/2 part nutmeg, 1/4 part cloves and 1/4 allspice.
Use a lighter honey like clover, star thistle or orange blossom (wild flower varieties tend to be too strong for this flavor combo). If you prefer a sweeter ice cream, use 1/2 cup sweetener.
I run my ice cream maker for about 20-25 minutes until it's a thick soft-serve consistency. My family loves it like this. If we're not eating it right away, I usually place it in the freezer for a few hours to firm up a bit.
Storage: Cover in an airtight freezer-safe container and store in freezer for up to 2 weeks.
Serving Suggestions: Top with sea salted caramel sauce, homemade whipped cream or homemade whipped coconut cream.
The photographs of this recipe, recipe and all content above are copyright protected. Please do not use my photos without prior written permission. If you choose to share this recipe, please feel free to share by using proper etiquette and providing a link back to my original recipe on my blog, not a screenshot, with proper disclosure [the original recipe - "title of recipe" by Recipes to Nourish]. Copying/pasting the full recipe text to websites or social media is prohibited. If you make significant changes to the recipe or adapt the recipe in any way, please rewrite the recipe in your own unique words and provide a link back here with proper disclosure for credit. Thanks for understanding!
Courses Dessert
Cuisine American
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats + Fall & Thanksgiving Favorites too. Come follow along.
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Oh gosh! My mouth is watering – I love anything pumpkin! And cheesecake too! Gah! What a great treat! I’ll have to make this with the girls soon!
I hope you get to Renee! It’s so yummy! I think your whole family will love it. xo
Mmm! This sounds perfect! I love the pumpkin cheesecake combo! ?
Thanks Raia! It’s a super yummy flavor 🙂
This looks to-die-for! Can’t wait to make it.
Thanks so much Chrystal! 🙂
These are beautiful and the flavor combination sounds fantastic. Love the picture of your mom.
Thanks so much Linda! xo 🙂 She loved dressing up for Halloween.
Emily, this looks so good!! Love all those beautiful ingredients!
Thanks so much Megan! 🙂 It was so fun to make, and even more fun to eat!
Pumpkin cheesecake is one of my favorite desserts right now – full of warm, rich flavors without being too sweet – so this ice cream is making me drool!
I love pumpkin cheesecake too! Isn’t it the best? I’m guessing you would enjoy this ice cream too 🙂
Sounds amazing, love that everything gets thrown in the blender!
Thanks Sylvie! It’s super easy to make 🙂
These pumpkin cheesecakes look so impressive. Guests would be amazed by this dessert!
Thanks Sharon! 🙂
This looks really really good. I eat a low carb food plan, and this would be so easy to fit into it. (just switching out the sweetener to Stevia) I’m thinking of making it. SO Yumm!
Thanks so much Marjorie! I hope you get to enjoy some! I’m learning to incorporate stevia too. I haven’t used it in pure form but have been trying to use a combo of stevia with honey or maple syrup to cut down on the sweetener.
I agree that these flavors should be enjoyed all year long! Great tips on the types of honey that will compliment these flavors. What a fun picture of your mom enjoying the festivities!
Thank you Sandra! 🙂 xo
I totally agree! Ice Cream is delicious all year round. I can’t wait to try this with my kids.
Yes to ice cream year round! I hope you get to enjoy some. 🙂
This is perfect for fall. Thanks for sharing!
Thank you so much! 🙂
Such a great treat to have when the season is changing. I’m drooling at these photos! Can’t wait to give this a try.
I love the orange and sea salt you added in!! Those are such creative but perfect additions!!
Yes please! I’ll take 2 scoops of that. It looks and sounds so delicious. I had to leave my ice cream maker in the US when I moved to London, and your photos are really making me miss it!
Drool!! What an amazing and festive fall confection!! I am so eager to try this…like a pumpkin pie in a glass!
Ok… this looks so perfect for fall! Also thinking this would be so much better for Thanksgiving than pumpkin pie!
LOVE this recipe! What’s not to love about pumpkin cheesecake icecream?
Thanks for sharing … Super sweet pic of mom too.. xo
I love how simple this recipe is and the flavor combo is going to be perfect for fall !
This ice cream is so dreamy! Perfect for Fall!