Dairy Free Pumpkin Cheesecake Ice Cream
A creamy pumpkin cheesecake ice cream with a cozy seasonal flavor and a delightful graham crumble finish. It is a memorable dairy free dessert for fall gatherings.
Equipment
- ice cream maker
- freezer-safe container
- saucepan
Ingredients
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
Instructions
- Whisk the coconut cream, oat milk, pumpkin puree, brown sugar, cornstarch, pumpkin pie spice, and sea salt in a saucepan until smooth.
- Cook the pumpkin base over medium heat for 6 to 8 minutes, whisking constantly, until slightly thickened. Stir in the vanilla extract.
- Pour the base into a covered container and refrigerate it for at least 4 hours, until completely cold.
- Beat the dairy free cream cheese, powdered sugar, oat milk, and vanilla extract until smooth. Refrigerate the cheesecake mixture until ready to use.
- Stir the graham cracker crumbs, melted dairy free butter, brown sugar, and cinnamon together. Bake at 350 F for 8 minutes, then cool completely.
- Churn the cold pumpkin ice cream base in an ice cream maker until thick and creamy.
- Layer the ice cream with the cheesecake swirl and graham crumble in a freezer-safe container.
- Create gentle ribbons with a spoon, cover the surface with parchment paper, and freeze for 4 hours.
Nutrition
Serving: 1servingCalories: 497kcalCarbohydrates: 55gProtein: 3gFat: 28g