No-churn Pumpkin Cheesecake ICE CREAM
Fall in California is a mixed bag. For the last couple weeks we’ve been enjoying crisp, chilly mornings, pleasantly mild afternoons, and cold nights fit for drinks ‘round the fire pit out back. But today the heat is back, and by back I mean the high this afternoon is literally dozens of degrees hotter than the high 48 hours ago. And since we’ll be suffering a string of summer days for a bit, I’ve been looking for something refreshing while still somehow remaining seasonally appropriate. So while a cup of hot cocoa or a freshly baked pie is all I want in the last half of November, I need something cold to break up this heat—and this no-churn pumpkin cheesecake ice cream does just that.
You’d think I’d have this whole ice cream idea figured out beforehand, but really I just had a large container of heavy whipping cream about to go bad that I didn’t want to waste. So instead of tossing it I thought of the opportunity it had to create something delicious This version has all the right spices to evoke the fall season, plus it’s not overly-sweet which I really appreciate. So while I’m sure there are many of you who don’t even want to think about ice cream given you’re likely experiencing a true fall, I still urge you to make a batch of this if a craving for a creamy, delightful treat falls upon you.
Ingredients
8 oz cream cheese, room temp
1 ½ can sweetened condensed milk
1 tsp pumpkin spice
½ tsp freshly grated nutmeg
1 tsp kosher salt—I used diamond
1 cup pumpkin puree
1 tsp vanilla extract
12-14 biscoff cookies, crushed
2 cups very cold heavy cream
Method
To the bowl of a standing mixer add the cream cheese and beat on medium high for about a minute or so. Next, add the condensed milk, pumpkin puree, pumpkin spice and nutmeg, and mix until smooth and well combined. Transfer pumpkin mixture to a large bowl.
In the same bowl add the heavy cream and vanilla extract, and whip until stiff peaks form. Fold the s bit of the whipped cream into the pumpkin lighten it up. Add the remaining amount of whipped cream and gently fold until just combined.
Pour half of the mixture into a 8x8’’ or 9x9” square pan. Sprinkle half of the crushed cookies over the top of the ice cream, then pour in the rest of the mixture. Garnish with remaining crushed cookies.
Tightly wrap the pan with plastic wrap making sure that 1 layer actually touches the ice cream as this will help prevent crystallization. Wrap a second layer around the first and place ice cream in the freezer until solid, about 6 hours, preferably overnight.
Remove ice cream from freezer about 15 minutes before serving, this will help it soften just a bit. Serve as is, or with a light garnish of crushed cookie. Serves 10-12