Pumpkin and caramel are swirled throughout a cheesecake ice cream base to create a decadent autumn ice cream treat. This easy seven ingredient ice cream takes just minutes to create yet you’ll be remembering this Caramel Pumpkin Cheesecake Ice Cream all year long.
Welcome, my friends to the season of all things pumpkin. I’m pretty particular about pumpkin treats but that just means that the ones that I enjoy are pretty darn delicious. Case in point? My Caramel Pumpkin Cheesecake Ice Cream. In my book, ice cream is a year round treat, so it’s only natural for me to want to enjoy a pumpkin variety.
Pumpkin ice cream? Eh, nothing earth shattering there. Pumpkin cheesecake ice cream? Now my interest is piqued! But then go and add caramel to the mix and I’ll be ordering a scoop in a waffle cone in no time at all!
And that’s the best part! There’s no need to head to your local scoop shop for this delicious treat! Simply head to your kitchen and you’ll have ice cream in a matter of minutes. Pumpkin, cheesecake filling and Buttery Cookie Caramel Sauce from my friends at Robert Rothschild Farm are the stars of this show. This caramel sauce is one of my absolute favorites because of it’s rich, buttery flavor. Buttery caramel is blended with sweet cookie pieces to create this deliciously gingerbread dessert topping. Truly decadent and insanely delicious when paired with practically anything. The perfect caramel sauce for fall.
Pumpkin and caramel are swirled throughout a cheesecake ice cream base to create a decadent autumn ice cream treat. This easy seven ingredient ice cream takes just minutes to create yet you’ll be remembering this Caramel Pumpkin Cheesecake Ice Cream all year long.
Melanie Bauer
Yields 1 quart
10 minPrep Time
10 minTotal Time
Save RecipeIngredients
- 2 cups Ready-To-Eat Cheesecake Filling
- 1 cup pumpkin
- 1/2 cup Robert Rothschild Farm Buttery Cookie Caramel Sauce , melted
- 1 cup whipping cream
- 1 cup milk
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
Instructions
- In the bowl of an electric mixer, cream together cheesecake filling, pumpkin and caramel sauce.
- Add whipping cream, milk, cinnamon and cloves and mix until combined.
- Pour mixture into ice cream freezer and freeze according to manufacturer directions.
- Store in a covered container in freezer until completely frozen before serving.
Notes
Ready-To-Eat Cheesecake Filling can be found in the refrigerated section at your favorite grocer.
The texture of this ice cream is more like that of frozen cheesecake. For easier scooping, let container of ice cream stand at room temperature 10-15 minutes before serving.
Grab a spoon or a cone and a scoop or three of this Caramel Pumpkin Cheesecake Ice Cream. Better yet, drizzle some Butter Cookie Caramel Sauce on top for a truly decadent treat.
Looking for more great pumpkin recipes?
More great pumpkin recipes from fellow food bloggers:
Frozen Pumpkin Meringue Pie | Crazy for Crust
Slow Cooker Pumpkin Cobbler | The Gunny Sack
Easy Pumpkin Krispies Treats | Yummy Healthy Easy
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I was compensated by Robert Rothschild Farm to create a recipe featuring their product. As always, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.
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