Pumpkin season always makes me want to try something a little different, and this year I landed on ice cream.

This dairy free pumpkin cheesecake ice cream has everything I love about fall in one bowl. Creamy pumpkin, a smooth cheesecake swirl, and little bits of graham crumble in every bite.

The base is made with coconut cream and oat milk, so there is no dairy at all. If you skip dairy for any reason, you can still enjoy a rich and creamy scoop.

I was honestly surprised by how well it turned out. The texture is soft and creamy, and the pumpkin flavor comes through without being too strong.

It does take some time in the fridge and freezer, but most of that is just waiting. The actual work is pretty simple.

Why This Recipe Is a Keeper

Creamy Pumpkin Texture – Coconut cream and pumpkin puree create a smooth, scoopable texture that feels wonderfully creamy.

Warm Autumn Flavor – Pumpkin pie spice, cinnamon, brown sugar, and vanilla give every scoop a warm, comforting flavor.

Real Cheesecake Flavor – The smooth cheesecake swirl adds a gentle tang that perfectly balances the sweet pumpkin base.

Buttery Graham Crunch – Baked graham crumble adds crisp texture and cinnamon flavor, making each spoonful taste like pumpkin cheesecake.

Here’s What You’ll Need

For the Ice Cream Base

2 cups Full Fat Coconut Cream
1 cup Unsweetened Oat Milk
3/4 cup Pumpkin Puree
3/4 cup Light Brown Sugar
2 tbsp Cornstarch
1 1/2 tsp Pumpkin Pie Spice
1 tsp Vanilla Extract
1/2 tsp Fine Sea Salt

For the Cheesecake Swirl

6 oz Dairy Free Cream Cheese, Softened
1/4 cup Powdered Sugar
2 tbsp Unsweetened Oat Milk
1/2 tsp Vanilla Extract

For the Graham Crumble

1 1/2 cups Dairy Free Graham Cracker Crumbs
1/4 cup Dairy Free Butter, Melted
2 tbsp Light Brown Sugar
1/2 tsp Ground Cinnamon

How to Make It

Step 1

Whisk the coconut cream, oat milk, pumpkin puree, brown sugar, cornstarch, pumpkin pie spice, and sea salt in a saucepan until smooth.

Step 2

Cook the pumpkin base over medium heat for 6 to 8 minutes, whisking constantly, until slightly thickened. Stir in the vanilla extract.

Step 3

Pour the base into a covered container and refrigerate it for at least 4 hours, until completely cold.

Step 4

Beat the dairy free cream cheese, powdered sugar, oat milk, and vanilla extract until smooth. Refrigerate the cheesecake mixture until ready to use.

Step 5

Stir the graham cracker crumbs, melted dairy free butter, brown sugar, and cinnamon together. Bake at 350 F for 8 minutes, then cool completely.

Step 6

Churn the cold pumpkin ice cream base in an ice cream maker until thick and creamy.

Step 7

Layer the ice cream with the cheesecake swirl and graham crumble in a freezer-safe container.

Step 8

Create gentle ribbons with a spoon, cover the surface with parchment paper, and freeze for 4 hours.

Recipe Tips

Use Full Fat Coconut Cream

Use full fat coconut cream rather than light coconut milk for the smoothest, creamiest texture. If the cream has separated in the can, whisk it well before measuring so the base gets enough fat.

Keep the oat milk unsweetened so the brown sugar and pumpkin flavor stay balanced. Extra sweetness can also make the finished ice cream freeze softer than expected.

Whisk The Cornstarch Smooth

Whisk the cornstarch into the cold coconut cream and oat milk before turning on the heat. This helps it dissolve evenly and prevents small lumps from forming as the base thickens.

Keep whisking over medium heat until the mixture lightly coats the whisk, which should take about 6 to 8 minutes. Do not let it reach a rapid boil, since the pumpkin base can become too thick or develop a cooked flavor.

Chill The Base Completely

Cool the pumpkin mixture in a shallow, covered container so it loses heat faster, then refrigerate it for at least 4 hours. The base should feel fully cold before it goes into the ice cream maker.

A warm base will take longer to churn and may not become thick and creamy. For the best texture, chill it overnight if you have time.

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