Pumpkin Cheesecake Ice Cream Recipe

Indulge in this guilt-free Pumpkin Cheesecake Ice Cream! Low-fat and low-sugar, this creamy delight is surprisingly easy to make and bursting with autumnal flavor. Perfect for a healthy dessert that satisfies your sweet tooth without the regret!

Prep Time 20 mins
Cook Time 90 mins
Calories 409 kcal
Protein 27g
Rating 5.0 (1 Reviews)
Pumpkin Cheesecake Ice Cream 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Cheesecake Ice Cream

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How to Make Pumpkin Cheesecake Ice Cream

  1. In a large bowl, beat cream cheese until smooth and creamy. Gradually add in pumpkin puree, pumpkin pie spice, and sweetener, mixing until well combined.
  2. In a separate bowl, whisk together the heavy cream and vanilla extract until soft peaks form.
  3. Gently fold the whipped cream into the pumpkin cheesecake mixture until just combined. Be careful not to overmix.
  4. Pour the mixture into a freezer-safe container and cover tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
  5. Freeze for at least 6 hours, or preferably overnight, until solid.
  6. Let the ice cream sit at room temperature for 10-15 minutes before scooping and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

25g

Fat

96g

Carbs

4g