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Pumpkin Cheesecake Ice Cream
Dessert

Pumpkin Cheesecake Ice Cream

24 h 20 minServes 4Nutri-Score D€€
from @sarajsweets9 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • milk (filled to the max line of the pint container)Dairy720 ml
  • cream cheese (softened)Dairy28 g
  • maple syrupPantry45 ml
  • vanilla extractPantry5 ml
  • pumpkin butterPantry70 g
  • graham crackers (broken into pieces, some crushed for topping)Bakery60 g

per serving

Nutrition

204kcal

Carbs
26 g
Proteins
7 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Whisk
  • ice cream maker

step by step

Method

  1. Mix the base

    • Add the cream cheese to the pint container.
    • Add the milk, maple syrup and vanilla.
    • Add the pumpkin butter and mix everything until smooth.
    Step 1

  2. Freeze

    • Send the container to the freezer until completely frozen.
    Step 2

  3. Spin the ice cream

    • Place the frozen container in the ice cream maker and spin on the light ice cream setting.
    Step 3

  4. Add the graham crackers

    • Make a hole in the center of the ice cream and add the graham crackers.
    • Spin again on the mixing setting.
    Step 4

  5. Serve

    • Top with crushed graham crackers and enjoy.
    Step 5
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