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.

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.

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.

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.

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.

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

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

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

I’m talking PERFECT.


Ok, I’m done now.

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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


  • 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


  • 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!


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.
41 Responses
  1. Shawna

    This recipe looks amazing! It is on my to do list! I have been searching for an ice cream maker for a month or so. Can you suggest one? Do you know if any can freeze healthy low fat ice cream /yogurt? (ie, made using cottage cheese and/or coutage cheese and/or almond milk, etc). I read reviews that say it is possible and reviews that say it is not, so I have hesitated to order as I want to make all types of recipes with a home machine. Thanks!

  2. Alys

    Made this last weekend and it was awesome! Only problem was that it was almost too thick for the ice cream maker to handle. Considering adding a little more cream next time to loosen it up. Any thoughts?

  3. Nancy

    Do you think it would work with just half and half substituted for both the sour cream and cream/milk. I don’t have either of those, but a bunch of half and half? Although I expect that the sour cream is the secret ingredient for the “cheesecake” flavor. Sounds yummy!

    1. Shawn

      I think substituting the half and half for the cream would work, but probably not for the sour cream. You’re right, it does help to give it that cheesecake flavor. You might be able to use a plain greek yogurt as a substitute for the sour cream, or if push comes to shove, just plain yogurt. This is one of those recipes that is worth taking the extra trip to the store to get some ingredients. ๐Ÿ˜‰

    1. Shawn

      Hi Joanne, I don’t know how well this would work if you just placed it in the freezer. The churning of an ice cream maker will slowly freeze the ice cream and give it a much nicer consistency. I have not tried this, but you could blend the ingredients together with a mixer, pour into a freezable container and place it into the freezer. Every 20-30 minutes pull it out of the freezer, stir it completely, and place back into the freezer. Do this 3-4 times until the mixture is at ice cream consistency. Let me know how this works if you try it! ๐Ÿ™‚

  4. Erin @ The Spiffy Cookie

    So easy to make! I tend to not make homemade ice cream as much as I’d like to due to all the extra egg whites I end up with

    1. Shawn

      Hi Lindsey! Nope! I know a lot of recipes call for that step, but not mine. You can just place it right into the ice cream maker. Make sure that your ice cream bowl has been frozen for the proper amount of time (usually 8 hours up to 24 hours). I just always keep my ice cream bowl in the freezer so when the craving for ice cream arises, I don’t have to wait! Thanks, I hope you like it!

  5. Frugal Foodie Mama

    Good morning there! ๐Ÿ™‚ I already bought everything to make this and can’t wait! I got an ice cream maker for my birthday recently.
    I featured your recipe on my All Things Pumpkin edition of ~A Little Extra Helping of Sunday Potluck~ post today. To check it out and grab your Featured button, just click the link! ๐Ÿ™‚

  6. Jaclyn

    This looks and sounds so incredibly good! I’ve seen it all over Pinterest and had no idea it was yours. I need to start following the link on the pics more often =). How did you get such a gorgeous scoop?? I hate taking pictures of ice cream because I can never get a good and perfect scoop like yours. Thanks for making me hungry =).

    1. Shawn

      haha, thanks Jaclyn! I froze it a little extra in the freezer to make sure it was nice and firm, and because this ice cream is extra creamy {not icy at all} it scoops very very well.

  7. Dorothy @ Crazy for Crust

    I hear you – it’s hot here too! Not at hot as AZ, but still HOT! Biscoff cookies with pumpkin, I think you’ve made my night. ๐Ÿ™‚

  8. Lauren @ Healthy Food For Living

    This sounds amazing! I just made a pumpkin cheesecake “pudding” that is also eggless (will be posted on my blog early next week)… LOVE the combination of pumpkin & cream cheese =).

  9. Hayley @ The Domestic Rebel

    OH. EM. GEE. Are you kidding me right now?! This looks incredible! I’m with ya–fall is hardly approaching here in Sacramento, but I’m yearning for the leaves to turn colors and to break out my sweaters and boots! Thank goodness for this ice cream being the best of both worlds ๐Ÿ™‚

    1. Shawn

      The past few days I have looked at all my sweaters each morning and quietly whisper to them, “soon!” HAHA… I am dying for a cool down!

  10. Ala

    Well, what d’ya know–I just got three free Biscoff cookie packages from the Ghirardelli chocolate festival…lucky me, guess I know what use they’ll be put to! (The fact that they don’t sell Biscoff cookies here still boggles my mind; you’d figure Americans would catch on quicker than that, right?) Thanks for sharing this delightful recipe.

    1. Shawn

      First of all… Ghirardelli Chocolate Festival – WHOA! Secondly, you can actually find biscoff cookies at Walmart, and probably some other grocery stores as well. (about time too!) I sure hope you enjoy!

      1. Ala

        Walmart. Oh. My. Goodness. I haven’t been this excited since Disney announced the arrival of Cars Land. If you hear about a nationwide Walmart cookies aisle raid, you’ll know who was responsible. (Thanks a bushel and a bunch!) And yes, the festival’s an annual SF event that is definitely worth checking out!

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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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