Print
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
Calories 484 kcal

Ingredients

Instructions

  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.
Nutrition Facts
Pumpkin Cheesecake No Churn Ice Cream
Amount Per Serving
Calories 484 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 22g138%
Cholesterol 129mg43%
Sodium 179mg8%
Potassium 377mg11%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 30g33%
Protein 7g14%
Vitamin A 9655IU193%
Vitamin C 4mg5%
Calcium 224mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. We are not nutritionist and this data was calculated via WP Recipe Maker to the best of our ability. Always check nutrition values yourself based on the ingredients you use.