At the strike of August 1st, there are two types of people in the world: the ones who are still thriving in summer heat on the beach somewhere and those deep diving their attics and basements for all their plastic pumpkin decor. If you’re like me and can appreciate each season for what it has to offer in its time, this treat may be for you: Pumpkin Cheesecake Ice Cream.
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Falling for you
It’s hard to watch your friends on social media or your neighbors setting out their pumpkins to quite literally bake in the summer sun in August. Because you know full well those punkins aren’t likely to make it to October at this rate when you live in long summer seasons like me in North Carolina. But inspired you are, nonetheless. Tempted you are to put out your own decorations and search your wick-less candle stock for last year’s leftover Pumpkin Roll and Cider Mill.
It can be a struggle to not want all the pumpkin spice things in your life when the temperature gauge is hanging out around a balmy 99 degrees.
Never fear, I have a solution for you!
How to enjoy autumn and summer at the same time
Pumpkin Cheesecake Ice Cream is your answer.
Get the artisan autumn flavors in a handcrafted, homemade summer treat. Perfect for fall feelings in your summer reality.
But if you’re like my family, we will eat ice cream all year round, no matter the weather outside. If that’s you too, try this recipe out in your ice cream maker. You won’t be disappointed!
Pumpkin Cheesecake Ice Cream Recipe
Ingredients:
1 cup whole milk
3/4 cup sugar
1 generous pinch of salt
2 cups heavy cream
1 tbsp pure vanilla extract
8 ounces of pumpkin puree (about half the can, it is okay to eyeball it)
1/3 of a block of cream cheese, softened is best
Instructions:
In your standing mixer (or mixing bowl and hand mixer), add milk, sugar, and salt. Combine on low until sugar is dissolved. I mix then let it sit for 3-5 minutes for the sugar to fully dissolve. Stir in heavy cream and vanilla with a mixing spoon.
Next, add pumpkin puree and cream cheese into a blender. Blend the two together well. Add the mixture to the bowl of creams and sugar and hand mix with a mixing spoon or whisk until well combined.
Then store in fridge for 1 hour. If your ice cream maker calls for it, store your canister in the freezer for this time too.
You’ll want to use your ice cream maker’s instructions to get it going correctly. Then pour your ice cream mixture into the canister and add canister to the ice cream maker. Allow mixture to mix for 45 mins. The texture will be soft serve and delicious.
You can eat it immediately or store in ice cream containers like these single serves or this in the freezer for up to 2 weeks. An airtight container helps the ice cream last longer before getting frost burn.
Serving size of this pumpkin cheesecake ice cream recipe:
Makes about 1 quart of ice cream. It is okay to double the recipe to make more should you need it. You probably will!
We like the smaller serving size this recipe yields because it allows our family time every few weeks coming up with new recipes to try. Because all of the ingredients are simple and typically already in your pantry, it’s also easy to make often!
The taste of pumpkin cheesecake ice cream
As you’ll notice, this “pumpkin recipe” contains no spices nor latte. However, you can get super creative with this recipe.
I like how this ice cream tastes more like the pumpkin cream cold foam on top of my favorite pumpkin cream cold brew coffee this time of year. I enjoy the pumpkin flavor but not all of the spices whenever it’s technically still summer outside.
Enhance your pumpkin cheesecake ice cream
Feel free to get funky with it and add other flavors such as:
- cinnamon
- nutmeg
- all spice
- pumpkin spice (combine equal parts: cinnamon, nutmeg, all spice, and ginger)
- cocoa powder
- decaf instant coffee (hello, pumpkin spice latte ice cream!)
Add some fun toppings:
- graham cracker crumbs
- cookie dough
- brownie crumbles or serve it over homemade brownies
- snickerdoodle cookie crumbs
How to make plain vanilla ice cream
That’s always a solid choice too and this recipe is very versatile with its added flavors. Get creative!
Homemade Vanilla Ice Cream (Bonus recipe inside: Chocolate Ice Cream)
SHOP THIS POST
Single serve ice cream containers
Caveat for this Pumpkin Cheesecake Ice Cream Recipe
At the publishing of this recipe, it is, in fact, actually fall/autumn season. We made this imagined recipe in early fall. As we live in North Carolina, it was still in the 80s outside then. I hope that regardless of the season, you will want to give this homemade pumpkin cheesecake ice cream recipe a try!
My family has grown very fond of homemade ice cream void of all the extra unnecessarily added ingredients that most ice creams have to make them shelf (or freezer) stable longer.
Making homemade ice cream in smaller batches, like this recipe does, ensures you’ll be able to eat it all in a timely manner and thus do not need to worry about freezer life.
We have also found that allowing the ice cream maker to churn for longer than 45 minutes does make the texture less soft-serve (even after storing in the freezer) but still delicious just the same.
Comment below
Thank you for reading this far. Go ahead and pin this recipe to your Pinterest now to try later. When you do try this recipe out, be sure to come back and comment your thoughts on it!
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