Pumpkin Cheesecake Ice Cream (No eggs, ice cream machine optional)
So I’m convinced I have successfully created an ice cream recipe packed full of pumpkin flavor with just enough to not over- do it. This recipe only takes 20 to 40 minutes to prepare and made with ingredients you probably have in your pantry! Pumpkin Ice Cream (with cheesecake added optionally) is a guaranteed crown (or maybe just family) pleaser! see recipe below!
For the Ice Cream Base:
1 cup heavy cream
(1) 15 oz can pumpkin
(1) 12 oz can evaporated milk
1 cup packed light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp vanilla
1 pinch salt
For the Cheesecake mix ins:
4 oz softened cream cheese
1 tsp vanilla
1 1/2 cup graham cracker crumbs
1/4 cup sour cream
3 tbsp sugar
Make ice cream bas: mix all wet ingredients together with the brown sugar, add in salt and sugar. Mix well. Pour into ice cream machine abs begin to churn.
Make the cheesecake: sprinkle half of graham cracker crumbs in an 8 x 8 pan lined with parchment paper. Cream cream cheese, sugar, vanilla, and sour cream together. spread evenly over graham cracker crumbs. Sprinkle remaining graham cracker crumbs on top. Cover and place in freezer until ice cream is done.
Once ice cream is done churning, cut cheesecake into 1/2 inch pieces. Fold pieces into ice cream. serve and enjoy!
place remaining ice cream in freezer container!
IF YOU DO NOT HAVE AN ICE CREAM MACHINE:
get (3) one gallon ziploc bags. Pour half of the ice cream base in one bag and half in another. In the third ziploc bag, fill it halfway with ice and 1/2 cup salt. (Rock salt preferred but table salt will do). Seal both ice cream base bags. Place one bag in fridge or freezer for the time being, and take the other, and place it into the salt/ice bag.
begin shaking the salt/ice bag with the ice cream base bag inside. Shake by hand for 10-30 minutes or until ice cream consistency. Serve and enjoy! Place remaining ice cream in freezer container.