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–+ servings

Pumpkin Cheesecake Ice Cream (No Churn)

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Prep Time 10 minutes
Inactive Time 12 hours
Total Time 12 hours 10 minutes
Servings 12 servings

Equipment

  • Stand/hand held mixer

Ingredients
 

  • 2 cups (1 pint) heavy cream
  • 1 14 oz can sweetened condensed milk
  • 1 cup (235 grams) pumpkin puree
  • 1 8 oz package full fat cream cheese melted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves

Instructions

  • Line a 9x13 inch pan with parchment paper and set aside. You could also use a square/circle cake pan, or even a big Tupperware.
  • First, melt your cream cheese. Do this in the microwave in 3-15 second intervals, stirring in between each interval. Place in the freezer to chill while preparing the other ingredients. Melting the cream cheese will prevent the mixture from having lumps.
  • In the bowl of a stand mixer fitted with the whisk attachment, or using a hand held mixer, beat the heavy cream on medium-high speed for 2-4 minutes, until stiff peaks form.
  • In a separate bowl, combine the sweetened condensed milk, pumpkin puree, melted and chilled cream cheese, vanilla extract, cinnamon, ginger and cloves. Whisk together until combined.
  • Pour the pumpkin mixture into the whipped cream and fold together until combined. Pour into the prepared pan and freeze for 12 hours or overnight.
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