Pumpkin Spice Cheesecake Ice Cream
Prep time
Cook time
Total time
Inspired by Chris Lucchesi
Recipe type: Dessert
Yield: 4-6
  • 2 cups pumpkin puree
  • 1 can evaporated milk
  • 8 ounces cream cheese, cut in cubes
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • A pinch of ground allspice
  • A pinch ground clove
  • 1½ cups heavy cream
  1. In the bowl of an electric mixer or a blender, mix all the ingredients except heavy cream until well combined and smooth. Stir in the heavy cream by hand and mix until smooth.
  2. Pour the mixture into the bowl of an ice-cream maker and freeze according to the manufacturer's instructions.
  3. Transfer ice-cream to a freezer safe container and freeze overnight before serving. Garnish with cinnamon, pecans or enjoy plain!
Recipe by Blahnik Baker at https://blahnikbaker.com/pumpkin-spice-cheesecake-ice-cream/