Description
Delightfully creamy and autumn-inspired Pumpkin Cheesecake Ice Cream Cups combine the rich flavors of pumpkin, warm spices, and tangy cream cheese into a no-churn frozen treat that’s perfect for fall gatherings or a cozy dessert.
Ingredients
Scale
Base Ingredients
- 1 cup pumpkin puree (canned or freshly roasted)
- 8 oz cream cheese, softened
- 3/4 cup sweetened condensed milk
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
Spices
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
Optional Garnish
- Crushed gingersnap cookies
- Toasted pepitas
Instructions
- Prepare the pumpkin puree: If using fresh pumpkin, preheat the oven to 375°F (190°C). Cut a small sugar pumpkin in half, remove the seeds, and place the halves cut-side down on a parchment-lined baking sheet. Roast for 45–50 minutes until the flesh is fork-tender. Blend until smooth. If using canned pumpkin, simply measure out 1 cup after shaking the can.
- Beat cream cheese and condensed milk: In a stand mixer or with a hand mixer, beat the softened cream cheese on medium speed for 2–3 minutes until smooth and creamy. Slowly drizzle in the sweetened condensed milk while mixing, continuing until the mixture is glossy and uniform.
- Add pumpkin and spices: Gently fold in the pumpkin puree to the cream cheese mixture. Sprinkle in the ground cinnamon, nutmeg, ginger, cloves, and sea salt. Add the vanilla extract and stir until the mixture is evenly colored with no streaks, creating a rich orange-gold base.
- Whip the heavy cream: In a chilled bowl, pour in the heavy cream and whip on high speed using a whisk or mixer until soft peaks form, about 2–3 minutes. Be careful not to over-whip to maintain lightness.
- Combine and freeze: Carefully fold the whipped heavy cream into the pumpkin-cheesecake base until just combined, preserving the airy texture. Transfer the mixture to a shallow metal pan, smooth the top evenly, cover tightly, and freeze for 4–6 hours or until firm.
- Portion and garnish: Once fully frozen, scoop the pumpkin cheesecake ice cream into individual serving cups (approximately 1/2 cup each). Garnish each with crushed gingersnap cookies or toasted pepitas if desired. Serve immediately or keep frozen until ready to enjoy.
Notes
- To save time, canned pumpkin puree works perfectly as a convenient substitute for roasted pumpkin.
- Ensure the cream cheese is fully softened at room temperature for a smoother mixing process.
- Do not over-whip the heavy cream to avoid it turning grainy or butter-like.
- You can prepare the ice cream base ahead and freeze for up to 3 days prior to serving.
- Optional garnishes like crushed gingersnap cookies add a delightful crunch, while toasted pepitas contribute a nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (plus 45-50 minutes for roasting pumpkin, optional)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: pumpkin cheesecake ice cream, no-churn ice cream, pumpkin dessert, autumn recipes, easy pumpkin ice cream, fall treats
