I’m having a favorites overload with this recipe. Pumpkin? Check. Cheesecake? Check. Ice Cream? Check. I can’t wrap my brain around all of the deliciousness packed into one recipe. Pumpkin Cheesecake Ice Cream for dinner? Don’t mind if I do.
Ingredients
8 oz cream cheese, at room temp
1 cup pumpkin puree {I used my Pumpkin Pie Puree Recipe}
1 cup sour cream
1/2 cup 2% milk
2/3 cups sugar
3 teaspoons pumpkin pie spice {I used my Pumpkin Pie Spice Recipe}
Dash of salt
Directions
Combine cream cheese, sugar, sour cream, and pumpkin puree in a stand mixer or large bowl and beat until smooth. Stir in the milk, pumpkin pie spice and salt, and beat until well combined.
Place the mixture in your ice cream maker {I use a KitchenAid Ice Cream Maker Attachment} and freeze according to manufacturer’s directions. Enjoy!
The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
Check out these other yummy ice cream recipes:
- Mint Chocolate Chip Ice Cream
- Pumpkin Gingersnap Ice Cream
- Vanilla Bean Ice Cream
- Old Fashioned Strawberry Ice Cream
- Cherry Vanilla Chocolate Chip Ice Cream
- Roasted Banana Ice Cream
Lisa says
I REALLY need an ice cream maker!!! Santa?
Krista says
we dont have one and ive done all these ice cream recipes, i just use a casserole Tupperware or a loaf pan works well too
Melissa Doroquez says
Krista, Do you just put the mix in the pan, cover with saran wrap well and then freeze in the freezer? For how long? So excited that you may not need an ice cream maker! I may try to make some with lactaid and low lactose products after I try the original recipe.