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Pumpkin Cheesecake Ice Cream

Pumpkin cheesecake ice cream with warm pumpkin spice and a cream cheese ribbon swirled through the loaf for a scoopable, no-churn frozen dessert. Folded whipped cream gives a creamy texture, while graham cracker crumbles add classic cheesecake crunch.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin base and whipped cream
  • 2 cup heavy cream Chilled for best volume.
  • 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 and crumble
  • 4 oz cream cheese Softened to blend smoothly.
  • 3 tbsp powdered sugar
  • 1 tsp vanilla For the swirl.
  • 1 cup graham cracker crumbles

Equipment

  • 1 stand mixer
  • 1 loaf pan

Method
 

Whip and make the pumpkin mixture
  1. Whip the heavy cream to stiff peaks using a stand mixer on medium-high speed until the mixture holds peaks when you lift the beaters (about 6 minutes).
  2. Whisk the sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt together until completely smooth, with no visible spice clumps.
  3. Fold the pumpkin mixture into the whipped cream gently with a spatula until no streaks remain and the texture looks fluffy and uniform.
Layer in the pan
  1. Beat the cream cheese, powdered sugar, and vanilla until smooth and glossy, scraping the bowl as needed (about 2 minutes).
  2. Layer the ice cream into a 9x5 loaf pan, alternating spoonfuls of pumpkin mixture with spoonfuls of the cream cheese mixture and then sprinkling graham cracker crumbles between layers.
  3. Swirl gently with a spoon to create ribboned streaks, stopping once you see marbled cream cheese without fully mixing it away.
Freeze
  1. Freeze at least 6 hours or overnight until firm all the way through, so the ice cream scoops cleanly and holds its shape.

Notes

For the smoothest swirl, soften the cream cheese until easily spreadable before beating. Cover and freeze for up to 2 months; thaw in the refrigerator for 10–15 minutes for easiest scooping. Freezer yes. For a lighter option, substitute half-and-half for part of the heavy cream, but expect a softer texture and less pronounced cheesecake ribbon.