Pumpkin Cheesecake Ice Cream

This Pumpkin Cheesecake Ice Cream is a super easy, egg free ice cream recipe that’s perfect a quick fall treat with delicious pumpkin pie spices.

This Pumpkin Cheesecake Ice Cream is a super easy, egg free ice cream recipe that's perfect a quick fall treat with delicious pumpkin pie spices.

I’m in a weird spot right now.

The world is transitioning into fall, with big beautiful green trees turning all shades of red, brown, yellow and orange. The air is crisper in the evenings, and the mornings arrive with dew drops on the grass. Cinnamon and spice candles burn and invite the welcoming smells of what is sure to be a glorious season. Sounds magical doesn’t it?

Right now temperatures here in Arizona are just barely dropping under 100 degrees. We aren’t quite there yet. But I still yearn for the traditional fall that the rest of the world enjoys.

My solution… Pumpkin Cheesecake Ice Cream.

This ice cream brings me all the fall I need with it’s super smooth and creamy texture and pop of pumpkin pie spice, yet still cools me off in this heat.

To give it that “cheesecake crust” I added some crushed biscoff cookies on top. It’s simply divine.

A look from above of scoops of Pumpkin Cheesecake Ice Cream in a bowl topped with whipped cream

It’s the perfect dessert to transition you from summer to fall.

I strongly urge you to give this ice cream a try. It’s absolutely easy, and you’ll be so glad you did it.

A display of measured ingredients needed to make Pumpkin Cheesecake Ice Cream

Simply place all the ingredients in a large bowl and beat till smooth.

Pour it into your ice cream maker and wait patiently till it’s churned.

Two pictures - left: an ice cream scooper scooping ice cream from a pan, right; a scoop of ice cream in the scooper on a table

If you’re a soft ice-cream kind of person, enjoy straight out of the ice cream maker. I prefer my ice cream to be a little firmer. So I poured it into a container and back in the freezer till it reached the texture I desired.

A close up of an ice cream scooper filled with a scoop of ice cream on a table

The ice cream is so thick and creamy with that cheesecake tart-ness. The pumpkin and spice come straight out at you and blend so perfectly together.

A scoop of pumpkin cheesecake ice cream in a white bowl

I feel like I shouldn’t even have to convince you anymore.

It’s a no-brainer. You need this. It needs you.

A scoop of Pumpkin Cheesecake Ice Cream in a bowl topped with whipped cream

But seriously, do the biscoff cookie crumbs. It totally makes this ice cream perfect.

I’m talking PERFECT.

BEST. EVER.

A scoop of Pumpkin Cheesecake Ice Cream in a bowl topped with whipped cream

Ok, I’m done now.

Two scoops Pumpkin Cheesecake ice Cream in a bowl topped with whipped cream
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4.67 from 3 votes

Pumpkin Cheesecake Ice Cream (eggless)

This ice cream brings me all the fall I need with it's super smooth and creamy texture and pop of pumpkin pie spice, yet still cools me off in this heat.
Prep Time30 mins
Chill Time2 hrs
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 281 kcal
Author: Shawn

Ingredients

  • 8 oz cream cheese, room temp
  • 1 cup pumpkin puree
  • 1 cup sour cream
  • 1/2 cup heavy cream, (or whole milk)
  • 2/3 cups sugar
  • 3 tsp pumpkin pie spice
  • a pinch of salt
  • whip cream, for topping
  • biscoff cookies, or gingersnaps, crushed

Instructions

  • Place the cream cheese, sugare sour cream, and pumpkin puree into a large bowl and beat until smooth. Add the heavy cream, pumpkin pie spice and pinch of salt, and beat until combined.
  • Scoop/Pour ingredients into your ice cream maker and process according to manufacturers instructions.
  • When the ice cream is finished you can eat it soft serve or place in the freezer to harden more.
  • Top with whip cream and crushed biscoff cookies and enjoy!

Nutrition

Calories: 281kcal | Carbohydrates: 22g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 122mg | Potassium: 154mg | Fiber: 1g | Sugar: 19g | Vitamin A: 5545IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg
Keywords: Cream Cheese, ice cream, pumpkin, sour cream
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.


Shawn Syphus smiling

Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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