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Pumpkin Cheesecake Ice Cream

Pumpkin cheesecake ice cream with a no-churn, creamy pumpkin base swirled with a smooth cream cheese ribbon and graham cracker crumble. Warm pumpkin spice flavor freezes into a scoopable fall ice cream that tastes like a cheesecake—only cold, thick, and sliceable from a loaf pan.
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Prep Time 20 minutes
Cook Time 10 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Ice cream base
  • 2 cup heavy cream Chilled for best whipping.
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup pumpkin puree Use plain pumpkin puree.
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Cheesecake swirl
  • 4 oz cream cheese Softened for easy mixing.
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract For the swirl.
Graham cracker pieces
  • 1 cup graham cracker crumbles

Equipment

  • 1 stand mixer
  • 1 9x5 loaf pan

Method
 

Whip and mix
  1. Using a stand mixer, whip the heavy cream to stiff peaks, then stop as soon as the mixture holds peaks when you lift the whisk.
  2. Whisk together the sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt until smooth, with no visible spice lumps.
  3. Fold the pumpkin mixture into the whipped cream gently until no streaks remain, keeping the mousse-like texture airy.
Layer and freeze
  1. Spoon a thin layer of pumpkin ice cream into a 9x5 loaf pan, then dot in spoonfuls of the cream cheese mixture.
  2. Add a layer of graham cracker crumbles over the cream cheese, then repeat layers of pumpkin base and cream cheese dots.
  3. Swirl gently with a knife tip just enough to marble the pumpkin and cream cheese without fully mixing them together.
  4. Freeze for at least 6 hours (or overnight) until firm, then serve scoops straight from the freezer.

Notes

For clean swirls, keep the cream cheese mixture soft but not warm, and swirl only a few strokes before the layers start to blend. Store covered in the freezer up to 2 weeks. Freezing is required (no fridge storage for this one). For a lighter version, swap the heavy cream for a high-fat coconut cream, then whip and follow the same layering steps.