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.


Ok, I’m done now.


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


  • 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


  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.
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. 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. 😉

    1. 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! 🙂

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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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