Pumpkin Cheesecake Ice Cream with Gingersnap Cookies

What is better than combining the best fall flavor with the best summer dessert? This pumpkin cheesecake ice cream has the best natural flavor with pumpkin puree and cream cheese with swirls of gingersnap cookies. It is the perfect comfort food for this time of year!

I absolutely hate when I fall in love with an ice cream just to discover it is a limited batch flavor! My favorite beloved pumpkin cheesecake ice cream is only available a couple months a year! Well here I am recreating the limited time pumpkin cheesecake ice cream because I am addicted and need it year round.

Good gourd! This ice cream is so delicious that you will want it year round too! I love ice cream, even in the fall and winter. And this creamy ice cream with pumpkin cheesecake flavor is just the perfect cold fall treat. The ultimate ice cream upgrade!

Typically cheesecake ice cream is known to be paired with summer berries, but the pumpkin flavor with the creamy cheesecake ice cream is a match made in heaven! It tastes like the two best fall desserts... pumpkin pie & cheesecake! It also has swirls of gingersnap cookies, for that perfect crunch in the midst of a creamy bite.

On the next cool autumn day, cozy up with a warm blanket and make yourself a heaping ice cream cone with this ice cream. Or heck, just eat the whole pint of pumpkin cheesecake ice cream yourself because you can! It is sure to be your new favorite ice cream flavor!

ingredients

Cream: You will need 2 ½ cups of heavy cream as the ice cream base.

Sugar: Just 1 ½ cups white sugar is the perfect amount of sweetness. For more of a molasses flavor, try 1 cup of white sugar and ½ cup of brown sugar.

Eggs: Eggs play a very important role in a custard base ice cream. They are the secret ingredient to make it super rich! You will need 2 eggs, egg yolks and whites. They will need to be at room temperature.

Cream cheese: 16 ounces of cream cheese is needed to give this ice cream the great taste of pumpkin cheesecake! This is 2 blocks of cream cheese. Do not use low fat cream cheese.

Pumpkin puree: You will need 1 cup of pumpkin puree. Not all pumpkin is equal when it comes to cooking and baking. My favorite pumpkin puree is Libbys, which is at most grocery stores, or organic from Trader Joes. If you can't find these pumpkin purees, I would suggest making some real pumpkin puree homemade. This can be done by blending roasted pumpkin. You will need 1 cup of pumpkin puree.

Pumpkin spices: 1 whopping tablespoon of pumpkin pie spice gives this ice cream great flavor!

Vanilla: Can't have any ice cream without good quality vanilla! I like to use vanilla bean paste, but you can also use pure vanilla extract. You only need 1 teaspoon vanilla.

Gingersnap cookies: Gingersnap cookies are swirled in the ice cream batter for crunch and taste! Also, gingersnap cookies just have that crisp smell of fall. Pumpkin cheesecake ice cream with complementary graham cracker swirl would also be delicious! Whatever cookies are your favorite can be added in this ice cream.

variations & substitutions

Use whatever cookie is your favorite in this pumpkin ice cream! If you are not a fan of gingersnap cookies, try whatever cookie is your favorite. Some good options are graham crackers, golden oreos, or maple cookies.

Do not substitute any of the dairy ingredients with a low-fat option. Ice cream relies on the fat in the dairy to make the creamy and luscious texture. If you substitute for a low fat option, you could have a icy gritty ice cream.

tips & tricks

Don't skip chilling the base of the ice cream. For the best possible ice cream that is creamy and not icy, you can not skip chilling the base of the ice cream!

If you are using an ice cream maker that comes with a freezer bowl, make sure the bowl is fully frozen and moving before adding in the ice cream base. The ice cream bowl needs to be frozen before churning. It is also important that you have the bowl moving before adding the base in. If you just add the ice cream mixture into the frozen bowl without it moving, it will seize into a large chunk immediately upon contact.

step by step instructions

1. Mix the base. In a large bowl, whisk together the 1 ½ cups of the heavy cream, sugar, pumpkin puree, pumpkin pie spice, and eggs.

2. Simmer. Pour into a large heavy saucepan over low heat. While constantly whisking, bring the mixture to a simmer. As soon as it begins to simmer, remove from the heat.

3. Strain. Strain the custard base through a fine mesh sieve. To ensure the mixture is super smooth, run the mixture through a cheesecloth or a mesh sieve multiple times. Set custard base aside.

4. Whip cream cheese. In a separate large bowl using a hand mixer or in the large bowl of your stand mixer, beat cream cheese until soft and fluffy. It should look a little thicker than whipped cream but still be super creamy and light.

5. Add the custard base. In the bowl with the cream cheese, while beating, carefully & slowly pour in the cream mixture.

6. Chill. Cover the bowl tightly with plastic wrap, having it touch the top of the mixture. Chill in the fridge for at least 4-5 hours or up to overnight.

7. Add final ingredients. Once the mixture is chilled, add in the remaining 1 cup of heavy cream and vanilla bean paste.

8. Churn. Using your freezer bowl ice cream maker, churn according to manufacturer instructions. The ice cream will be finished churning when it looks like a thick soft serve ice cream.

9. Freeze. Pour ⅓ of the churned ice cream into a freezer safe container, then sprinkle a layer of crushed cookies. Repeat this 3 times until all of the ice cream and cookies are layered in the container. Tightly cover with plastic wrap making sure the wrap is touching the top of the ice cream. Freeze for 3-4 hours until chilled and frozen.

serving suggestions

Serve pumpkin cheesecake-flavored ice cream cold in a waffle cone or bowl with extra gingersnap cookies on top.

For more fall dessert recipes, try apple hand pies with puff pastry, orange chocolate fudge loaf cake, or apple crumble tartlets.

This ice cream goes amazingly on top of pumpkin cookies, cinnamon rolls, apple tart, or alongside an espresso martini.

storage instructions

The best possible way to store premium homemade ice cream is in an airtight container. Place a piece of plastic wrap over the top of the ice cream before sealing the lid so ice crystals don't form on top. You can also store in a loaf pan with plastic wrap on top of the ice cream.

faq's

What should my ice cream look like after churning?

• After the ice cream is churned, it should be the consistency of soft serve ice cream. If you continue to churn ice cream until it looks solidified like "normal" ice cream, you'll be over churning it.

How long does ice cream take to be set?

• Ice cream can take 3-4 hours to fully set.

Why does my ice cream look icy?

• Ice cream becomes icy when the exterior is exposed to air for a long period. This creates the surface to begin to refreeze and form crunchy unappetizing crystals on top. To avoid this from happening to your ice cream, always press plastic wrap on the surface before storing.

recipe