Do you know what’s amazing to me? That a large gourd (which is considered a vegetable by most) can be used to make so many incredible things. Incredible, sweet things. Sweet things like all kinds of cakes and pies and ice cream. There’s Pumpkin Pie Ice Cream, then Pumpkin Caramel Walnut Ice Cream, and now Pumpkin Cheesecake Ice Cream.
This ice cream doesn’t have any actual cheesecake in it, unless you count the cheesecake crust, which is one of the most divine concoctions ever created. When I make the graham cracker crust to put in this ice cream, the smell is just heavenly as it bakes in the oven.
For this recipe, you can use pumpkin from a can, or your own pumpkin purée. (Be sure to check out my tutorial for making your own pumpkin purée). Just keep in mind that home made pumpkin purée has a higher water content than the pumpkin from the cans, so your ice cream may turn out a little on the crumbly side. However, if you make your purée from smaller pie pumpkins, you shouldn’t have this problem.
Because there is quite a bit of pumpkin purée, there is more volume to this ice cream and you may have to churn it in two batches. The second batch may take a little longer if you are using the same bowl, but it will still turn out great.
I also suggest making the crust for this ice cream ahead of time so it can cool and be ready to be added as soon as the ice cream is done churning.
This ice cream always receives rave reviews. Every time I make it, I am surprised again at how GOOD it is! It will knock your socks off!
And, if you want to reduce your ice cream-induced guilt, here are lots of reasons why this is healthy for you 🙂
Pumpkin is one of the best-known sources for beta-carotene which helps improve eyesight, may reduce the risk of certain types of cancer, asthma, and delay the effects of aging. The vitamins and minerals in pumpkin also promote heart health. (See “What Are the Health Benefits of Pumpkin?“)
Pure Vanilla activates chemicals in the brain that reduce inflammation and improve mental performance. (See “Using Vanilla to Increase Your Mental Performance“).
Cinnamon may help fight fungal infections, diabetes, help prevent Alzheimer’s Disease, and lower the negative effects of high-fat meals. (See “Cinnamon: Health Benefits, Research, Risks“).
Ginger has been shown to relieve gastrointestinal irritation, relieve nausea and vomiting, reduce menstrual pain, and reduce inflammation. (See “Ginger: Health Benefits and Nutritional Information“).
Cloves have the highest anti-oxidant properties of any spice. (See “Cloves Are the Best Natural Antioxidant“).
Nutmeg is good for your brain, helping to eliminate fatigue and stress and improve concentration. It is also good for oral health because of its antibacterial properties. Nutmeg has also been shown to help prevent and dissolve kidney stones. (See “7 Health Benefits Nutmeg Provides“).
Allspice has anti-inflammatory properties and is used to treat gastro-intestinal distress such as indigestion, abdominal pain, diarrhea. It is also used for dental health to kill germs on teeth and gums and to reduce the pain from toothache. (See “Allspice: Uses, Side Effects, Interactions, and Warnings“).
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 1/4 cups sugar
- 1 cup pumpkin puree
- half of a 3.5 oz. pkg. instant vanilla pudding
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/2 tsp. cloves
- 1/2 tsp. allspice
- 1/8 tsp. salt
- 1/2 tsp. vanilla
- 1 cup graham cracker crumbs
- 1 Tbsp. granulated sugar
- 1/4 tsp. cinnamon
- 5 Tbsp. melted butter
- In a large bowl, add sugar to milk and whisk until sugar is dissolved.
- Add the pumpkin and whisk until mixed well with the milk.
- Slowly add the cream and whisk until everything is evenly distributed.
- Add the vanilla and all the spices and mix well.
- Chill for several hours or overnight.
- Follow the manufacturer's instructions for churning.
- When transferring to an airtight container, layer with bite-sized broken pieces of the crust.
- Mix all ingredients together and press in the bottom of an 8x8 pan. Bake at 350 degrees for 10-15 minutes until lightly browned.
- Cool completely. Then break into pieces.