Ingredients for Pumpkin Cheesecake Ice Cream
- 1 cup heavy cream, cold
- Reduced Fat Cream Cheese
- Splenda Sugar Substitute
- Low Fat Milk
- Egg Yolks
- Splenda Granular
- Cornstarch
- Gingerroot
- Ground Cinnamon
- 1 cup pumpkin puree
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How to Make Pumpkin Cheesecake Ice Cream
- 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.
- In a separate bowl, whisk together the heavy cream and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the pumpkin cheesecake mixture until just combined. Be careful not to overmix.
- 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.
- Freeze for at least 6 hours, or preferably overnight, until solid.
- 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