Pumpkin Cheesecake Ice Cream (eggless)

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.

BEST. EVER.

Ok, I’m done now.

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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.

  • Author: Shawn
  • Prep Time: 2 hours
  • Total Time: 2 hours
  • Yield: 4 1x
  • Category: Dessert
  • Method: freezer
  • Cuisine: American
Scale

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
  • biscoff cookies (or gingersnaps), crushed

Instructions

  1. 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.
  2. Scoop/Pour ingredients into your ice cream maker and process according to manufacturers instructions.
  3. When the ice cream is finished you can eat it soft serve or place in the freezer to harden more.
  4. Top with whip cream and crushed biscoff cookies and enjoy!

Keywords: pumpkin, cream cheese, sour cream, ice cream

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.
39 Responses
    1. 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!

  1. 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. 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.

  2. 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 🙂

  3. 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. 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. 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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