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Pumpkin Cheesecake Ice Cream! 8 oz cream cheese (room temp), 1 cup pumpkin puree, 1 cup sour cream, 1/2 cup heavy cream, (or whole milk), 2/3 cups sugar, 3 tsp pumpkin pie spice, a pinch of salt, whip cream, biscoff cookies (or gingersnaps), crushed. Desserts, Cheesecake Ice Cream, Recipe, Pumpkin Ice Cream, Food, Cheesecake Icecream, Cream Eggless, Yummy, Pumpkin Cheesecake
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If you’re a soft ice-cream kind of person, enjoy straight out of the ice cream maker. I prefer my ice cream to be a little firmer. So I poured it into a container and back in the freezer till it reached the texture I desired.