Why You’ll Love This Pumpkin Cheesecake Ice Cream Recipe
You’ll absolutely adore this Pumpkin Cheesecake Ice Cream recipe for several reasons.
First, it combines the creamy richness of cheesecake with the warm spices of pumpkin, creating a delightful flavor explosion.
It’s incredibly easy to make, so you won’t spend hours in the kitchen.
Plus, it’s perfect for any occasion—whether it’s a cozy night in or a festive gathering.
You can customize the sweetness to your liking, ensuring it’s just right for you.
Best of all, it’s a treat you can enjoy without guilt, making it a win-win for everyone.
Trust me, you’ll be hooked!
Ingredients of Pumpkin Cheesecake Ice Cream
When it comes to whipping up a delicious dessert, this Pumpkin Cheesecake Ice Cream checks all the boxes. It’s rich, creamy, and packed with the cozy flavors of fall. Imagine sinking your spoon into a bowl of this dreamy treat on a chilly evening—pure bliss, right?
Plus, it’s surprisingly easy to make, so you won’t have to spend hours in the kitchen. Before you get started, let’s round up the ingredients you’ll need to create this delightful frozen dessert.
Ingredients:
- 3/4 cup heavy cream
- 1 (8 ounce) package reduced-fat cream cheese
- 4 (1 g) packets Splenda sugar substitute or 4 (1 g) packets Equal sugar substitute
- 1 1/2 cups low-fat milk
- 5 large egg yolks or 6 medium egg yolks
- 1/4-1/2 cup Splenda granular or 1/4-1/2 cup Equal sugar substitute (depending on your sweetness preference)
- 1 teaspoon cornstarch
- Ground cinnamon or 1 cinnamon stick (for that warm, spicy flavor)
- 1 gingerroot (peeled) or a pinch of ground ginger
- 1 1/2 cups pumpkin puree (canned or homemade)
Now, let’s chat about these ingredients for a moment. The heavy cream and cream cheese are what give this ice cream its luscious texture, so don’t skimp on those.
I mean, who wants flavorless ice cream, right? And while you can use sugar substitutes to cut back on calories, don’t forget that pumpkin itself has natural sugars. If you’re on a low-sugar diet, just adjust the sweeteners to your taste.
Also, if you’re feeling adventurous, why not try roasting a fresh pumpkin instead of using canned puree? It adds a whole new depth of flavor. Just keep in mind that the process will take a bit longer, but it could be worth it for that homemade touch.
Now, let’s get ready to make this ice cream!
How to Make Pumpkin Cheesecake Ice Cream
Making Pumpkin Cheesecake Ice Cream is like a cozy hug in a bowl. First, grab 3/4 cup of heavy cream and an 8-ounce package of reduced-fat cream cheese. Don’t even think about using fat-free cream cheese; it’s like trying to make a cake without sugar—just wrong. Toss those two ingredients into a food processor and blend them together until they’re smooth and creamy. You want that mixture to thicken up nicely before you sweeten it.
Speaking of sweetening, add in 4 packets of Splenda or Equal, depending on your preference for sweetness, and give it a good stir. Cover that bowl and pop it in the fridge while you tackle the next step. Trust me, this mix is going to make your ice cream luscious.
Now, let’s move on to the second mix. You’ll need 5 large egg yolks (or 6 medium ones if you’re feeling fancy), along with 1/4 to 1/2 cup of Splenda or Equal. Use an electric mixer to beat those yolks and sugar together until they turn light and fluffy; it’s like turning them into tiny yellow clouds.
While you’re doing that, heat 1 1/2 cups of low-fat milk in a saucepan just until it’s about to boil. Remove it from the heat and toss in a generous sprinkle of ground cinnamon or a couple of cinnamon sticks, along with a peeled gingerroot. Cover it and let it sit for about 10 minutes to infuse those warm, cozy flavors.
Once that’s done, strain the milk and mix it into the egg yolk mixture. Cook this over low heat, stirring constantly until it thickens—don’t rush it, or you’ll end up with scrambled eggs, and nobody wants that. Finally, mix in 1 1/2 cups of pumpkin puree until everything is smooth, and give it a taste. Adjust the sweetness if needed, then chill both mixes for a few hours.
When you’re ready to churn, pour the egg mixture into your ice cream maker first, following your machine’s instructions. Depending on your machine, it should take about 30 minutes. If you have one of those fancier machines that take longer, add your heavy cream and cream cheese mixture in the last third of the churning process.
This little trick guarantees your ice cream will be creamy and smooth, almost like gelato. Once it’s done, you can either enjoy it right away (who could blame you?) or transfer it to a container and freeze it for later. Just remember, this isn’t entirely sugar-free, thanks to the natural sugars in pumpkin, but it’s definitely a treat that you can feel good about indulging in. Enjoy your homemade delight!
Pumpkin Cheesecake Ice Cream Substitutions & Variations
While pumpkin cheesecake ice cream is a delightful treat as is, there’s always room for creativity with substitutions and variations.
You can swap the heavy cream for coconut cream for a dairy-free option, or use Greek yogurt for a tangy twist. If you want a spiced flavor, try adding nutmeg or allspice alongside the cinnamon.
For a richer taste, replace the low-fat milk with full-fat milk or even half-and-half. You could also experiment with different sweeteners like maple syrup or agave instead of Splenda.
Feel free to mix in crushed graham crackers for that classic cheesecake crust vibe!
What to Serve with Pumpkin Cheesecake Ice Cream
After enjoying the delightful variations of pumpkin cheesecake ice cream, I often find myself thinking about what pairs well with it.
I love serving it alongside a warm slice of spiced apple pie or a rich chocolate brownie. A drizzle of caramel sauce adds a nice touch, too.
For a revitalizing contrast, I sometimes whip up a simple cranberry relish.
If you’re in the mood for something savory, a cheese platter featuring sharp cheddar or creamy brie complements the sweetness beautifully.
Finally, a steaming cup of chai tea or coffee rounds off the experience perfectly.
Enjoy experimenting with these pairings!
Additional Tips & Notes
When preparing your pumpkin cheesecake ice cream, a few extra tips can elevate your experience.
First, always taste your mixture before chilling; it should be slightly sweeter than you prefer, as freezing dulls flavors.
If you want an extra creamy texture, consider adding a tablespoon of vodka—this helps prevent ice crystals.
When pouring Mix 2 into the ice cream maker, do it slowly to guarantee even churning.
Finally, let the ice cream sit at room temperature for about 10 minutes before scooping; it makes serving much easier.
Enjoy every delicious bite of your homemade treat!