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Pumpkin Cheesecake Ice Cream

Pumpkin cheesecake ice cream made as a no-churn frozen dessert with a warm spiced pumpkin base, a cream cheese ribbon, and graham cracker crunch. You get creamy swirls that hold shape after freezing for easy scooping.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Cream base
  • 2 cup heavy cream Whip until stiff peaks for a thick, scoopable texture.
  • 1 can (14 oz) sweetened condensed milk Stir in until smooth to prevent ice crystals.
  • 1 cup pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
  • 1 tsp pumpkin pie spice Adds warm fall flavor throughout.
  • 1 tsp vanilla extract Rounds out the pumpkin spice.
  • 0.25 tsp salt Balances sweetness.
Cheesecake swirl
  • 4 oz cream cheese Beaten until smooth so the ribbon stays creamy.
  • 3 tbsp powdered sugar Sweetens and thickens the swirl.
  • 1 tsp vanilla extract Mix into the cream cheese for a cheesecake-like finish.
Graham crunch
  • 1 cup graham cracker crumbles Fold and layer for a crunchy graham bite.

Equipment

  • 1 stand mixer
  • 1 loaf pan

Method
 

Whip the base
  1. Whip the heavy cream to stiff peaks until the mixture holds ridged, glossy peaks when you lift the whisk. Stop as soon as it looks thick so it doesn’t turn grainy, about 5–7 minutes at medium-high.
  2. Whisk the sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt together until completely smooth and evenly orange. Set aside briefly while you prepare the swirl.
  3. Fold the pumpkin mixture into the whipped cream gently until no white streaks remain and the texture is airy but uniform.
Make the cheesecake swirl
  1. Beat the cream cheese, powdered sugar, and vanilla extract until smooth and lump-free. You should be able to spread it in soft spoonable ribbons.
Layer and freeze
  1. Layer the mixture into a 9x5 loaf pan, adding spoonfuls of the cream cheese mixture and graham cracker crumbles between layers, then swirl gently with a knife tip for visible ribbons.
  2. Freeze at 0°F (-18°C) for at least 6 hours or overnight until firm enough to scoop. For best texture, cover tightly with foil or plastic wrap to prevent ice crystals.

Notes

For clean slices, let the ice cream sit at room temperature for 3–5 minutes before scooping. Store covered in the freezer for up to 2 weeks; texture is best in the first week. Freezing works well—no need to thaw and refreeze. For a dairy-light swap, use lactose-free cream cheese and lactose-free sweetened condensed milk if available, keeping the same whipping and freezing steps.