No Churn Pumpkin Cheesecake Ice Cream @CookingAndCrafting
No Churn Pumpkin Cheesecake Ice Cream  @CookingAndCrafting
Uploaded September 2015 | Updated September 2026, 2 weeks ago
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There is nothing more I love than pumpkin, except maybe cheesecake. Blend the two and you have happiness in a bowl.

1 14-oz can sweetened condensed milk
8 oz Challenge cream cheese
8 oz. pumpkin puree
2 cups heavy whipping cream
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/8 tsp. pumpkin pie spice (optional)

Beat the cream cheese until smooth, creamy, and light. Scrape down bowl. Add the pumpkin puree and pumpkin pie spice, if using.

Whip the heavy whipping cream until you have stiff peaks. Add in the condensed milk and beat until smooth.

Add lemon juice and vanilla extract. Mix and scrape down bowl.

Fold the pumpkin/cheesecake mixture in to the whipping cream.

Transfer to loaf pan and place in freezer. Freeze overnight.

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No Churn Pumpkin Cheesecake Ice Cream

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