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Easy Pumpkin Cheesecake Ice Cream

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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.  

Scoops of ice cream in glasses with caramel drizzled over the top with cinnamon sticks next to pumpkins.

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.

Glasses full of ice cream scoops with caramel sauce drizzled over the top with cinnamon sticks next to pumpkins.

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}.

Glasses full of ice cream scoops, caramel drizzled over the top, cinnamon stick in the ice cream next to a pumpkin.

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.

Glasses with scoops of ice cream with caramel sauce and cinnamon sticks next to a pumpkin.

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.

Glasses full of ice cream with caramel sauce and cinnamon sticks next to pumpkins.

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.

Scoops of ice cream in glasses with caramel sauce and cinnamon sticks next to pumpkins.

Easy Pumpkin Cheesecake Ice Cream

8 votes

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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

Instructions

  1. Add all ingredients to a blender. Pulse just until combined.
  2. 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.
  3. 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.

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Courses Dessert

Cuisine American

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The Art of Great Cooking With Your Instant Pot Cookbook - 80 INSPIRING GLUTEN-FREE RECIPES MADE EASIER, FASTER AND MORE NUTRITIOUS IN YOUR MULTI-FUNCTION COOKER | Recipes to Nourish // Instant Pot Recipes | Pressure Cooker Recipes | Gluten Free Recipes | Healthy Recipes | Real Food Recipes

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Reader Interactions

Comments

  6. 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!

    Reply

  9. 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!

    Reply

    • 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.

      Reply

  10. 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!

    Reply

  15. 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!

    Reply

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