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To make this delicious pumpkin cheesecake ice cream, you need a few key ingredients: - 2 cups heavy cream - 1 cup whole milk - 3/4 cup granulated sugar - 8 oz cream cheese, softened - 1 cup pumpkin puree - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 cup crushed graham crackers - 1/4 cup unsalted butter, melted These ingredients give the ice cream its rich and creamy texture. The pumpkin puree and spices add flavor and warmth. The cream cheese makes it smooth, while the graham crackers give it that lovely crunch. You can add a few optional ingredients to enhance this treat: - A pinch of salt for balance - Extra spices like allspice or cloves for depth - A splash of maple syrup for sweetness These optional ingredients can boost the flavor. Feel free to experiment and find what you love most. To make this ice cream, you will need some basic kitchen tools: - A large mixing bowl - An electric mixer - A whisk - An ice cream maker - A freezer-safe container Using the right equipment makes the process easier. The ice cream maker is key for achieving that perfect creamy texture. Enjoy making this treat! Start by gathering your ingredients. In a large mixing bowl, combine the softened cream cheese and granulated sugar. Use an electric mixer to beat them together. Mix until the cream cheese is smooth and creamy. This step creates a rich base for your ice cream. It is key to getting the right texture. Next, add the pumpkin puree, vanilla extract, ground cinnamon, nutmeg, and ginger to the cream cheese mixture. Blend well until all ingredients are fully mixed. In a separate bowl, whisk the heavy cream and whole milk together. Once combined, gently stir in the pumpkin mixture. This creates a delicious and smooth base for your ice cream. Now, pour the combined mixture into your ice cream maker. Churn it according to the manufacturer's instructions. This usually takes about 20-30 minutes. You want it to have a soft-serve consistency. While the ice cream churns, prepare the graham cracker swirl. In a small bowl, mix the crushed graham crackers with melted butter until crumbly. Once the ice cream is ready, layer half of it into a freezer-safe container. Sprinkle half of the graham cracker mixture over the top. Add the remaining ice cream, then finish with the rest of the graham crackers. With a knife or skewer, gently swirl the graham crackers into the ice cream for a nice marbled look. Be careful not to over mix. Cover the container and freeze for at least four hours. This will let your ice cream firm up and become ready to serve. To make the best pumpkin cheesecake ice cream, start with cold ingredients. Chill your heavy cream and milk before mixing. This helps the ice cream churn faster and get a better texture. When churning, follow your ice cream maker's instructions closely. Usually, it takes about 20-30 minutes. Stop churning when the ice cream is thick and has a soft-serve feel. This means it's ready for the next step. Creating that perfect graham swirl is easy. Mix crushed graham crackers with melted butter in a small bowl. This will give it a nice crumbly texture. When the ice cream is done churning, layer half of it in your container. Then, sprinkle half of the graham cracker mix on top. Add the rest of the ice cream and finish with the remaining graham mix. Use a knife to gently swirl it through. Don't overdo it; you want to see those beautiful swirls! When you're ready to serve, use chilled bowls. This keeps the ice cream colder for longer. Top each serving with extra crushed graham crackers for crunch. A sprinkle of cinnamon adds a lovely touch. For a pop of color, add a sprig of mint on top. This makes your dessert look even more inviting! Enjoy your creamy, pumpkin-flavored treat! {{image_2}} You can make this ice cream dairy-free! Use coconut milk instead of whole milk. For cream, use coconut cream. It gives a rich, creamy taste. You can also try almond milk. Make sure to pick unsweetened options for the best flavor. Want to mix it up? You can add chocolate chips or caramel swirls. Both pair well with pumpkin. Chopped nuts like pecans or walnuts add great crunch. Try different spices, too! A dash of allspice or clove can change the taste. You can even add a splash of maple syrup for sweetness. Crushed graham crackers are classic, but not the only choice. You can use crushed Oreos for a fun twist. They add a chocolate flavor that blends well. Try adding cookie crumbs from your favorite biscuits. Just remember to mix them with melted butter, like with graham crackers. This gives you that nice swirl in your ice cream. To keep your pumpkin cheesecake ice cream fresh, place it in an airtight container. Make sure to press a piece of plastic wrap against the surface before sealing. This prevents ice crystals from forming. When you freeze your ice cream, aim for a steady temperature. Avoid opening the freezer too often. If you plan to store it long-term, consider using a shallow container. This helps freeze it more evenly. Your ice cream will stay good for about 2-3 months in the freezer. For the best taste and texture, try to eat it within a month. If it gets too hard, let it sit at room temperature for a few minutes before scooping. Enjoy it as a special treat or a festive dessert! Yes, you can make this ice cream without an ice cream maker. First, mix your ingredients like normal. Then, pour the mixture into a freezer-safe container. Freeze it for about 45 minutes. After that, take it out and stir it well. Do this every 30 minutes for 2 to 3 hours. This helps break up ice crystals and makes it creamy. This ice cream will last up to two weeks in the freezer. Store it in an airtight container to keep it fresh. For best taste, eat it within the first week. After that, it may lose some flavor and texture. If you need a substitute for pumpkin puree, you can use butternut squash puree. It has a similar taste and texture. Another option is sweet potato puree. Both will give you a nice flavor in your ice cream. Just make sure they are smooth and not chunky. In this post, we explored making pumpkin cheesecake ice cream with a graham swirl. We covered the must-have and optional ingredients, along with helpful equipment. You learned step-by-step instructions for preparing and churning your ice cream. I also shared tips for perfect texture and ideas for fun variations. Lastly, we discussed storage options to keep your treat fresh. Enjoy creating this delightful dessert and customize it to your taste. Happy churning!

Pumpkin Cheesecake Ice Cream with Graham Swirl

Indulge in the flavors of fall with this delicious Pumpkin Cheesecake Ice Cream with Graham Swirl! This creamy treat combines pumpkin puree, rich cream cheese, and warm spices, all swirled with crunchy graham cracker crumbs. Perfect as a dessert for gatherings or a cozy night in, this easy-to-follow recipe will satisfy your sweet tooth! Click through for the full recipe and make your autumn even sweeter!
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Ingredients
  

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

8 oz cream cheese, softened

1 cup pumpkin puree

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup crushed graham crackers

1/4 cup unsalted butter, melted

Instructions
 

In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer until smooth and creamy.

    Add the pumpkin puree, vanilla extract, ground cinnamon, nutmeg, and ginger to the cream cheese mixture. Blend until fully integrated.

      In a separate bowl, whisk together the heavy cream and whole milk until well combined. Add the pumpkin mixture to the cream mixture and stir until blended.

        Pour the combined mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes, or until it reaches a soft-serve consistency.

          While the ice cream is churning, prepare the graham cracker swirl: In a small bowl, mix the crushed graham crackers with the melted butter until they are combined and crumbly.

            Once the ice cream is churned, layer half of it into a freezer-safe container. Sprinkle half of the graham cracker mixture over the ice cream, then add the remaining ice cream on top and finish with the remaining graham cracker mixture.

              Using a knife or skewer, gently swirl the graham crackers into the ice cream for a marbled effect. Be careful not to over mix.

                Cover the container with a lid or plastic wrap and freeze for at least 4 hours, or until firm.

                  Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 8

                    - Presentation Tips: Serve the ice cream in a chilled bowl, topped with additional crushed graham crackers and a sprinkle of cinnamon for an extra festive look. Add a sprig of mint for a pop of color!