Pumpkin Cheesecake Ice Cream

Ingredients

• pumpkin (1 cup)
• cream cheese (8 oz)
• sugar (3 tsp)
• vanilla extract (2 tsp)
• whipping cream (2 cups)
• graham cracker crumbs (1 cup)
• cinnamon (1 tsp)
• nutmeg (0.5 tsp)
• ginger (0.5 tsp)
• cloves (0.25 tsp)
• salt (0.25 tsp)

Instructions

1. In a mixing bowl, combine cream cheese and sugar until smooth.
2. Add pumpkin puree, vanilla extract, and spices (cinnamon, nutmeg, ginger, cloves, salt) and mix.
3. In another bowl, whip the cream until stiff peaks form and then fold it into the pumpkin mixture.
4. Chill the mixture in the refrigerator for about an hour.
5. Eventually, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. Once churned, layer the ice cream with graham cracker crumbs in a container and freeze until solid.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 210
• fat: 12 g
• sats: 7 g
• carbs: 25 g
• fibre: 1 g
• protein: 3 g
• salt: 0.5 g