Pumpkin Cheesecake Ice Cream (eggless)

Name: Pumpkin Cheesecake Ice Cream (eggless)
Prep time: 30 min
Total time: 2 h 30 min
Ingredients: 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 (for topping); biscoff cookies (or gingersnaps, crushed)

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Prep Time: 30 minutes

Total: 150 minutes

Servings: 8

Author : Shawn

cream cheese ice cream pumpkin

Ingredients

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Instructions

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Step 1

Place the cream cheese, sugare sour cream, and pumpkin puree into a large bowl and beat until smooth. Add the heavy cream, pumpkin pie spice and pinch of salt, and beat until combined.

Step 2

Scoop/Pour ingredients into your ice cream maker and process according to manufacturers instructions.

Step 3

When the ice cream is finished you can eat it soft serve or place in the freezer to harden more.

Step 4

Top with whip cream and crushed biscoff cookies and enjoy!