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Pumpkin Cheesecake Ice Cream with Salted Caramel and Pepita Brittle | www.foodiewithfamily.com

Pumpkin Cheesecake Ice Cream | Mix and Freeze Recipe (No cooking needed!) Bonus: Salted Caramel Sauce

Rebecca Lindamood
Pumpkin Cheesecake Ice Cream is silky, sweet, and redolent with fall flavours like pumpkin, cinnamon, ginger, nutmeg and cloves. It's just what you need to get through the occasional freakishly hot days of early fall! There's no cooking necessary to make the ice cream base either! Top it with the bonus Salted Caramel Sauce or some seriously habit forming Salted Pepita Brittle and you'll be in heaven!


To Make the Pumpkin Cheesecake Ice Cream:

  • 1 can pumpkin IMPORTANT! Do not use pumpkin pie filling 15 ounce
  • 1 can evaporated milk well shaken
  • 1 brick 1/3 less fat cream cheese 8 oz, or regular cream cheese, softened to room temperature
  • 1 1/2 cups raw sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg or 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 pinch ground cloves
  • 1 1/2 cups heavy cream


  • Garnish with salted caramel sauce and/or Salted Pepita Brittle see ingredients below

Bonus Salted Caramel Ingredients:

  • NOTE: You will need a candy making that goes over 350°F, deep fry, or instant read thermometer for this!
  • 1 cup raw sugar
  • 6 tablespoons UNSALTED butter still cold, cut into 1/2-inch cubes **See Notes
  • 1/2 cup heavy cream
  • 1 teaspoon flaky sea salt


  • Add the pumpkin, evaporated milk, cream cheese, raw sugar, cinnamon, ginger, nutmeg, allspice and clove to the carafe of a blender (or the work bowl of a food processor fitted with a metal blade.) Process on high until smooth, stopping to scrape down the sides as needed. When it is perfectly smooth and evenly blended, add the heavy cream and pulse until it is evenly mixed into the pumpkin puree but not longer. You don't want to turn the cream to butter!
  • Pour into your ice cream maker and freeze according to manufacturer's instructions. It will be the texture of soft serve when it is done in the ice cream maker. You can either serve as is, or pack into a freezer safe container with a tight fitting lid and put into the freezer until firm, about 3 hours.
  • Serve as is or garnish with salted caramel sauce and/or Salted Pepita Brittle

To Make the Salted Caramel Sauce:

  • Pour the sugar into a clean, dry, heavy-bottomed saucepan (of at least 2 quarts capacity) over medium high heat. Use a whisk to keep stirring it as it begins to melt from the heat. Continue whisking slowly until all the sugar has melted and the temperature reaches 350° on an instant read or candy making thermometer. Remove the thermometer and add the butter cubes, whisking until they're fully melted and incorporated. Don't worry if the sugar clumps, it will loosen back up and melt again.
  • Remove the pan from the heat and slowly drizzle in the heavy cream while still whisking until it's fully mixed in. This will bubble up and look threatening when you do this. This is when you're grateful you didn't use a smaller pan than I specified!
  • Whisk in the sea salt flakes until even, then pour into a clean jar with a tight fitting lid. Refrigerate until thickened. The Salted Caramel Sauce stores well for up to two weeks.



Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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