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Pumpkin Cheesecake Ice Cream

Pumpkin cheesecake ice cream is a no-churn, scoopable fall dessert with a warm spiced pumpkin base, graham cracker crumbles, and a smooth cream cheese ribbon. It freezes into a firm, swirlable texture that keeps the classic cheesecake flavors in frozen form.
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Prep Time 20 minutes
Cook Time 10 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin ice cream base
  • 2 cup heavy cream
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Cheesecake swirl
  • 4 oz cream cheese softened and beaten until smooth
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup graham cracker crumbles

Equipment

  • 1 stand mixer
  • 1 9x5 loaf pan

Method
 

Make the cheesecake swirl
  1. Beat cream cheese with powdered sugar and vanilla until smooth and creamy, with no lumps visible.
Whip and mix the pumpkin base
  1. Whip heavy cream to stiff peaks so the mixture holds a high peak when you lift the beaters.
  2. Whisk sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt until smooth and uniformly orange.
  3. Fold the pumpkin mixture into the whipped cream gently until no white streaks remain.
Layer and swirl
  1. Spoon a thin layer of the pumpkin mixture into a 9x5 loaf pan, then add spoonfuls of the cream cheese mixture between layers.
  2. Sprinkle graham cracker crumbles over the layers and swirl gently with a spoon so streaks of cream cheese stay visible.
Freeze
  1. Freeze at 0°F (-18°C) for 6 hours to overnight until firm enough to scoop cleanly.

Notes

For the cleanest swirls, freeze in a lined loaf pan and let it sit at room temperature for 5 minutes before scooping. Store covered in the freezer for up to 2 months; thawing will soften texture. For a dairy-light swap, use a plant-based cream cheese and coconut-based condensed-style sweetened milk alternative (texture may be slightly softer).