All my favorites in one recipe {can it get any better?}. Ice cream. Yes! Pumpkin. Yes! Cheesecake. Yes! My brain can barely handle all of the yummyness. Dessert before dinner tonight? I’m thinking so.
You can never have too many pints of this in the freezer. We love this recipe, I hope you will too. Just try not to eat it all in one sitting.
~Mavis
Pumpkin Cheesecake Ice Cream Recipe
Ingredients
Bring 8 oz cream cheese to room temp
1 cup sour cream
1 cup pumpkin puree {Here is my Pumpkin Pie Puree Recipe}
2/3 cups sugar
1/2 cup milk {2%}
3 teaspoons pumpkin pie spice { easy recipe for Pumpkin Pie Spice recipe}
Pinch of salt
Instructions
In a large bowl or stand mixer combine the first 4 ingredients and mix until smooth. Add in the milk, salt and pumpkin pie spice continue to mix until combined.
Put the mixture into an ice cream maker, {I use a KitchenAid Ice Cream Maker Attachment} freeze following the manufacturer’s directions. Try not to eat it all in one sitting!
Mel says
This looks amazing! How much does it make?
Mavis Butterfield says
About 2 pints if I remember correctly.
Mel says
Perfect! I’m adding it to the Thanksgiving menu.