pumpkin cheesecake no churn ice cream

Pumpkin Cheesecake No Churn Ice Cream

Pumpkin Cheesecake No Churn Ice Cream is a great treat for fall! This homemade ice cream is creamy and delicious and brings a wonderful flavor to your bowl.

Course Dessert
Cuisine American
Keyword Cheesecake, dessert, ice cream, pumpkin
Prep Time 40 minutes
Freezer Time 5 hours
Total Time 40 minutes
Servings 8 people



  1. Chill a metal mixing bowl in the freezer.

  2. Once cold, add cream and mix on medium for about 3-5 minutes, until it comes together and is thick enough to stick to the whisk attachment without falling off, but not too thick, or you will have butter.
  3. Put whipped cream into another bowl and place in fridge.
  4. Rinse and dry the mixing bowl.

  5. Put sweetened condensed milk, pumpkin, 1 Tbsp vanilla extract, cinnamon and nutmeg into the bowl and mix until smooth and combined.
  6. Put it in another bowl and set aside.

  7. Rinse and dry the mixing bowl.

  8. Beat softened cream cheese with 1 tsp vanilla extract and whip until smooth.
  9. Add the pumpkin mixture to the cream cheese and stir to combine.

  10. Add the whipped cream to the bowl and fold in.

  11. Add the mixture to a loaf pan.

  12. Use a knife to swirl the mixture if desired.

  13. Cover with plastic wrap and freeze for 5 hours or overnight.
  14. If it’s too hard to scoop,  allow to sit at room temperature for 5-10 minutes to soften.