Happy Halloween: Pumpkin Cheesecake Ice Cream

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Oh Halloween, you salty mistress – it’s really one of the only times a year that I eat candy, and I always regret the amount I eat. So I decided to get on the defensive this year and make some ice cream to combat my sugar cravings in a slightly healthier, homemade way. I recently got an old-fashioned ice cream maker, and this was the first test run.

Isn't she a beaut?

Isn’t she a beaut?

To be honest, I don’t really know what I’m doing with the ice cream maker, so I’m just going to give you the ice cream recipe and you can figure out the whole contraption on your own. And if you don’t have an ice cream maker, the trick is to put the ice cream in the freezer and keep stirring the whole mixture about once an hour for a few hours.

So, without further ado…

Ingredients:

  • 15-ounce can of pumpkin (NOT pumpkin pie filling!)
  • 1 can evaporated milk
  • 8-ounce brick of regular or 1/3 less fat cream cheese, softened (leave out for a little while before you start making the ice cream)
  • 1 1/2 cups sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1 1/2 cups heavy cream

Add pumpkin, evaporated milk, cream cheese, sugar, cinnamon, ginger, and nutmeg (hint: everything but the heavy cream) into a blender or food processor.

Process on high until the whole mixture is smooth – you might have to stop the blender and move things around with a spoon at some point, since the mixture gets pretty thick.

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When it’s all evenly blended, add in the heavy cream and mix just long enough until everything is blended – which might only take a few seconds. You don’t want to leave it in there too long or the cream can turn to butter!

And then at this point you do your thing with the ice cream maker or pour it into a container and freeze as directed above. The ice cream tastes JUST like the inside of a pumpkin pie, but slightly creamier. Trick or treat!

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One response to “Happy Halloween: Pumpkin Cheesecake Ice Cream

  1. It’s delicious!

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