Pumpkin Cheesecake Ice Cream
Creamarie’s Pumpkin Cheesecake Ice Cream is the taste of autumn in every bite — velvety pumpkin ice cream infused with warm spices and luscious cheesecake swirls. A festive, creamy indulgence that perfectly balances cozy comfort with gourmet flavor.
Ice Cream Recipe
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Ingredients
3 ½ cups cream base
8 oz room temperature cream cheese
Pumpkin custard
- 2 eggs
- ½ cup sugar
- ¼ cup corn syrup
- ¾ cup pumpkin puree
- 1 tsp pumpkin pie spice (if using store bought add ¼ tsp salt)
- 1 tsp vanilla extract
Pumpkin pie spice
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp salt
- ½ tsp allspice
- ½ tsp clove
- ½ tsp coriander
Instructions
Pumpkin pie Spice
- Put all ingredients in a small bowl and mix.
- Store in an airtight container.
Pumpkin Custard
- In a saucepan add eggs and sugar, whisk until sugar is dissolved and looks a little fluffy.
- Add corn syrup, pumpkin puree, and spices; stir and put over medium heat.
- Stir constantly so it doesn't burn 6-10 minutes. You want the consistency of pudding.
- When it's ready, take the pot of the heat and add vanilla.
- Transfer to a different bowl and put plastic wrap right on top of the custard so a skin doesn't form. Leave it in the fridge until ready to use.
Ice Cream
- In a blender combine cream base and cream cheese, blend until smooth.
- Pour into your ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
- Turn off the machine and remove the dasher.
- Layer the container with ice cream then pumpkin custard, give it a little swirl.
- Cover and freeze for 8 hours or overnight.
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