Pumpkin Cheesecake Ice Cream
Creamy pumpkin cheesecake ice cream combines real pumpkin, warm fall spices, and tangy cream cheese with layers of crisp cookie crumbles. It is an easy, egg-free fall dessert made with less sugar and plenty of cozy pumpkin flavor.
I have a confession to make: I did not grow up eating pumpkin desserts.
My family is from Costa Rica, and pumpkin pie was not part of our holiday table. Even though we lived in the States, I thought pumpkin was a slightly strange vegetable that somehow found its way into dessert. This led to a rather funny debate between Laith and me over whether pumpkin is a vegetable, a root vegetable, or a fruit.
For the record, pumpkin is botanically a fruit. Laith was right. This time. :)
Although pumpkin will probably never be my favorite fall flavor, Laith loves this ice cream. It has plenty of pumpkin and warm spice, but the cream cheese gives it a subtle tang that keeps it from tasting like frozen pumpkin pie filling.
I also layered in crumbled Simple Mills Sweet Thins for an easy cheesecake-inspired crunch. There is no separate crust to bake, and the cookies remain a little crisp against the creamy ice cream.
Why You Will Love This Pumpkin Cheesecake Ice Cream
It is egg-free, so there is no custard to cook.
Real pumpkin provides natural flavor, color and body.
Cream cheese adds richness and a light cheesecake tang.
Allulose provides sweetness with less sugar.
A small amount of vodka helps the ice cream remain easier to scoop. *optional
Crumbled cookies create an easy cheesecake-style finish.
Make Fall Dessert a Little Smarter
This pumpkin cheesecake ice cream still feels rich and indulgent, but it is made with real pumpkin, less sugar and ingredients you can adjust to suit your preferences.
That is what intentional indulgence looks like in the Wellness Lifestyle Kitchen. We are not eliminating the foods we enjoy. We are learning how to make them work better for real life.
Watch the full video to see how I make the base, layer in the cookie crumbles and settle the very important question of whether pumpkin is a fruit or a vegetable.
Ingredients
Makes approximately 1 quart
1½ cups heavy cream
1 cup half-and-half
6 ounces full-fat cream cheese, softened
½ cup allulose, or preferred sweetener adjusted to taste
2 tablespoons nonfat milk powder
1 teaspoon pure vanilla extract or paste
1 teaspoon pumpkin pie spice
⅛ teaspoon fine sea salt
1 tablespoon vodka (optional)
Approximately ½ cup coarsely crumbled Simple Mills Sweet Thins, or enough to create several light layers (optional)
Why Allulose?
Allulose is my go-to sweetener for homemade ice cream because it does more than replace sugar’s sweetness, it also helps create a softer, more scoopable frozen texture.
Equipment We Use:
❇️ KitchenAid 7 Quart Bowl-Lift Stand Mixer
❇️ Spring Chef Ice Cream Scoop
Ingredients We Use
❇️ Whole Earth Allulose Baking Blend
❇️ Anthony's Non-Fat Milk Powder
❇️ Nielsen-Massey Vanilla Bean Paste
❇️ Simply Organic Pumpkin Spice
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Instructions
Let the cream cheese soften at room temperature for approximately 20 minutes.
Add the half-and-half, pumpkin purée, softened cream cheese, allulose, nonfat milk powder, vanilla, pumpkin pie spice and salt to a blender.
Blend until the mixture is completely smooth and no visible pieces of cream cheese remain. Stop and scrape down the sides of the blender if necessary.
Add the heavy cream and blend briefly on low, just until combined. Avoid overblending once the heavy cream has been added.
Taste the base and adjust the sweetener or pumpkin pie spice if needed. Keep in mind that both sweetness and spice will taste slightly less pronounced after freezing.
Cover and refrigerate the base for at least 4 hours, preferably overnight.
Churn according to your ice cream maker manufacturer’s instructions. Add the vodka during the final few minutes of churning.
Spoon approximately one-third of the churned ice cream into a freezer-safe container. Sprinkle lightly with crumbled cookies.
Repeat the layers, finishing with a few additional cookie pieces on top.
Cover and freeze for approximately 4 hours, or until firm enough to scoop.
Let the ice cream sit at room temperature for a few minutes before serving if needed.
Smarter Scoops Tips
Pumpkin: I used canned organic, non-GMO pumpkin purée. Be sure to use plain pumpkin, not sweetened pumpkin pie filling.
Stronger cheesecake flavor: The filmed recipe uses 6 ounces of cream cheese. Use the full 8-ounce block for a richer, tangier cheesecake flavor.
Softer scoops: One tablespoon of vodka helps keep the ice cream scoopable without adding noticeable alcohol flavor. If omitted, let the container sit at room temperature for a few minutes before serving.
Cookie crumble: Simple Mills Sweet Thins add quick cheesecake-style crunch, but graham crackers, ginger cookies or your favorite crisp cookie will also work.
FAQs
Ingredients & Sweeteners
What is allulose?
Allulose is a naturally occurring sugar found in small amounts in foods like figs and raisins. It tastes very similar to sugar but isn’t metabolized the same way, which means it has minimal impact on blood sugar. It also helps keep ice cream soft and scoopable straight from the freezer.
Why do you use allulose instead of sugar?
Allulose doesn’t just sweeten; it also lowers the freezing point, which helps create a smoother, creamier texture. Traditional sugar does this too, but allulose allows us to get that same scoopable consistency while keeping the overall sugar lower.
Can I use a different sweetener?
Yes, but results will vary. Sweeteners like erythritol or monk fruit blends can work, but they tend to freeze harder and may create a slightly icy or firm texture. If you use traditional sugar, the texture will be great, just with a higher sugar content.
What does nonfat milk powder (NFMP) do?
NFMP adds milk solids without extra fat, which improves texture and reduces iciness. It’s one of the simplest ways to get a more professional, creamy result at home.
Can I reduce the fat or calories?
You can, but it will change the texture. Fat plays a key role in creaminess, so reducing it may result in a firmer or less smooth ice cream. Small adjustments are fine, just expect a slightly different result.
Can I make this dairy-free?
These recipes are designed around dairy for structure and texture. You can experiment with coconut milk or other alternatives, but the results will be different and may require additional adjustments.
What if I can’t find half & half in my country?
No problem. Half & half is mostly a U.S. ingredient, and many international readers won’t see it in stores. In the Smarter Scoops recipes, it’s used to balance richness and milk solids for a creamy texture.
You can easily make your own by combining:
50% heavy cream + 50% whole milk
For example:
1 cup half & half = ½ cup heavy cream + ½ cup whole milk
If you prefer a richer ice cream, you can use a little more cream. If you want a lighter base, use slightly more milk. The recipes are flexible and still work beautifully with small adjustments.
For the best texture, use the highest-quality dairy available to you, ideally organic, grass-fed, or minimally processed when possible.
Texture & Troubleshooting
Why does my ice cream get icy?
This usually comes down to too much water or not enough fat/sweetener balance. Cooking down fruits, using enough sweetener, and including ingredients like cream or NFMP all help reduce iciness.
Why is my ice cream too soft?
Both allulose and alcohol lower the freezing point, which can lead to a softer texture. If the ice cream remains too soft after fully freezing, the freezing point has been lowered too much—reduce the alcohol slightly or adjust the allulose in future batches.
Why does my ice cream melt quickly?
Homemade ice cream doesn’t contain stabilizers like store-bought versions, so it softens faster at room temperature. This is completely normal. Serve it straight from the freezer for best results.
Why use vodka (or alcohol)?
A small amount of alcohol lowers the freezing point, which helps keep the ice cream softer and easier to scoop. At this level, it’s used for texture, not flavor.
What happens if I don’t use alcohol?
The ice cream will still work, but it may freeze a bit firmer. You can let it sit at room temperature for a few minutes before scooping.
If you prefer not to use alcohol, there are a few alternatives:
MCT oil – A small amount can help soften the texture and improve scoopability.
Xanthan gum – A very small pinch (about 1/16–⅛ tsp) can help improve texture and reduce iciness.
Vegetable glycerin – This may help with softness, but I haven’t tested it in these recipes. If you choose to use it, look for a high-quality, non-GMO or organic option and use sparingly.
The goal is simply to help control how firm the ice cream freezes while keeping the texture smooth and scoopable.
Why do you cook some fruits before adding them?
Cooking fruit reduces excess water and concentrates the flavor. This helps prevent an icy texture and gives you a richer, more balanced final result.
Method & Storage
Do I need an ice cream machine?
An ice cream machine gives the best texture, but you can make a no-churn version by freezing the mixture in a shallow container and stirring every 30–60 minutes until set. The texture will be slightly different, but still enjoyable.
How long does homemade ice cream last in the freezer?
For the best texture, enjoy within 1–2 weeks. It’s still safe after that, but may become firmer over time.
Can I use this recipe in a Ninja Creami?
These recipes are developed for traditional churned ice cream. If using a Ninja Creami, you’ll typically divide the base into smaller containers and freeze it solid before processing. Results may vary slightly due to the different method.
Our Approach
Our philosophy on flexibility
These recipes are designed to balance flavor, texture, and better ingredients, without overcomplicating the process. We prioritize clean, high-quality ingredients whenever possible, and often use allulose to help create a smooth, scoopable texture without the typical sugar spike or crash.
You can adjust sweetness, swap ingredients, and use what you have on hand.
The goal isn’t perfection, it’s creating something you enjoy, in a way that fits your lifestyle.
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