It’s the season of all things pumpkin. Something about Autumn makes you think about putting pumpkin in absolutely anything and everything! With Thanksgiving just two weeks away, I thought why not create a non-traditional dessert option with this traditional ingredient. Hello, Pumpkin Cheesecake Ice Cream! Pumpkin curd, cinnamon, ginger, nutmeg and cloves are blended with cream cheese to create velvety scoops of holiday goodness.
As a true treat, I chose to serve my ice cream in waffle cone bowls – the perfect addition of crunch! To insure your ice cream is truly holiday worthy, I recommend topping with Buttery Cookie Caramel Sauce.
I dare you to find someone that will think twice about wanting a traditional slice of pie when you set this in front of them instead!
I’m thrilled to be partnering with my friends at Robert Rothschild Farms – hooray for an amazing Ohio company! – to offer my readers a fantastic giveaway so that you’re able to try their amazing products! Please see the giveaway entry box below for your chance to win.
You can download full terms and conditions of this giveaway here.
Disclosure : This is the second in a series of four holiday recipes. I was compensated by Robert Rothschild Farm to create this recipe. As always, all thoughts and opinions are my own.