I scream, you scream, we all scream for pumpkin cheesecake ice cream!
And if we aren’t, we probably should be.
Because this stuff is good.
If you remember my blueberry cheesecake ice cream that I made last summer, then you remember how much of a fan everybody was. I even had my sister’s friends telling me they would pay me to make them a batch.
It was THAT good.
So much so, in fact, that I began to devise an autumn-inspired version almost immediately after finishing the first batch. But why it took me over a year to actually make it? I can’t even begin to fathom.
For this version, I used the same creamy cheesecake base. But I cut it in half, because it’s just me and Audrey. So, basically it’s just me. And I definitely don’t need a gallon of this stuff in my freezer.
Because it’d get eaten.
In less than a week.
And then I’d hate myself.
So. I halved it. And used a no-bake pumpkin pie filling instead of the blueberry pie filling And gingersnaps instead of graham crackers.
And oh my goshhhhh.
All I can say is thank goodness I halved it.
Because if I thought that the blueberry cheesecake ice cream was good, that holds nothing against this stuff.
Pumpkin Cheesecake Ice Cream
pumpkin pie filling:
- 1 (.25 oz.) package unflavored gelatin
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 1 (14 oz.) can sweetened condensed milk
- 2 eggs, beaten
- 1 (15 oz.) can pumpkin puree
In a heavy saucepan, combine the gelatin, cinnamon, ginger, nutmeg, and salt. Stir in the condensed milk and eggs. Mix well. Put saucepan over a low heat and stir constantly for about 10 minutes or until the gelatin dissolves and mixture begins to thicken. Remove from heat.
Stir in the pumpkin, mixing thoroughly. Remove from heat and allow to cool completely. When filling has cooled completely, begin your ice cream.
- 3/4 c. sugar
- 1 c. milk
- 2 c. heavy cream
- 1 tsp. vanilla extract
- 1 (3.4 oz.) package Jell-O cheesecake instant pudding mix
- 1/2 recipe pumpkin pie filling
- 1 c. crushed gingersnap cookies
In a large bowl, whisk together the sugar, milk, heavy cream, and vanilla extract. Add pudding mixture and whisk until smooth. Pour mixture into your ice cream maker and mix according to appliance directions.
When ice cream if finished churning, pour 1/2 of it into your preferred container (I used my metal loaf pan). Spread 1/2 of the pumpkin pie mixture (this would be 1/4 of the recipe above) on top and then finish with 1/2 cup of crushed ginger snaps. Repeat the layering process: ice cream, pumpkin pie filling, gingersnaps. Once all of the ice cream and add-ins are in the container, take a butter knife and swirl it all around, dispersing the add-ins all over in swirls.
Cover your container tightly and freeze for about 4 hours, or overnight.
Heads up: Any ice cream you make at your home is going to freeze harder than anything you purchase in the store. You’ll need to allow your ice cream to sit out on the counter for at least 15 minutes prior to scooping. Trust me. It’s worth it.
Also: Wondering what to do with the remainder pumpkin pie filling? Well, eat it, of course!