Go Back

Pumpkin Cheesecake Ice Cream

Pumpkin cheesecake ice cream with a warm spiced pumpkin base folded into whipped cream, then swirled with a smooth cream cheese ribbon. Layered with graham cracker crumbles and frozen until firm, it delivers the full cheesecake vibe in scoopable frozen form.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Base and swirl
  • 2 cup heavy cream
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 4 oz cream cheese
  • 3 tbsp powdered sugar
  • 1 tsp vanilla
  • 1 cup graham cracker crumbles

Equipment

  • 1 stand mixer
  • 1 9x5 loaf pan

Method
 

Whip the base
  1. Whip the heavy cream to stiff peaks with a stand mixer. Stop when the cream holds a peak that stays upright when you lift the beaters.
Mix the pumpkin custard
  1. Whisk the sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt together until smooth. Keep whisking until no streaks remain and the mixture looks evenly spiced.
Combine and layer
  1. Fold the pumpkin mixture into the whipped cream gently. Mix just until no white streaks of whipped cream are visible.
  2. Beat the cream cheese, powdered sugar, and vanilla until smooth. Scrape the bowl as needed so the swirl looks glossy and lump-free.
  3. Layer the ice cream mixture into a 9x5 loaf pan, adding spoonfuls of the cream cheese mixture between layers and dotting graham cracker crumbles throughout. Swirl gently with a knife tip so the ribbon stays streaky, not fully blended.
Freeze
  1. Freeze at least 6 hours or overnight until firm. You should be able to scoop cleanly from the edges with minimal melting.

Notes

For the cleanest swirls, soften the cream cheese just enough to beat smoothly, but keep it cool (not runny). After freezing, store covered in the freezer for up to 2 months. No need to churn—freezing sets the texture. For a lower-fat option, use light cream cheese and replace heavy cream with a reduced-fat heavy cream substitute.