Vegetarian Ice Cream
Pumpkin Cheesecake Ice Cream
A pumpkin cheesecake ice cream with spice and cream cheese.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 225 g | 8 oz | cream cheese, softened | |
| 240 ml | 1 cup | double cream | |
| 60 g | ¼ cup | pumpkin purée | |
| 110 g | ½ cup | packed brown sugar | |
| 5 ml | 1 tsp | vanilla extract | |
| 2.5 g | ½ tsp | pumpkin pie spice | |
| ground cinnamon, for garnish as desired | |||
| digestive biscuits, for garnish as desired |
Ingredients
Method
- Microwave the cream cheese in a large bowl for 30 seconds, until softened. Add the double cream, pumpkin purée, brown sugar, vanilla extract and pumpkin pie spice and whisk for about a minute, until it looks like frosting.
- Pour the base into an empty Creami pint, put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away. Top with a sprinkle of cinnamon and crushed digestive biscuits. Serve straight away.
Nutrition per serving estimated
- Calories
- 570 kcal
- Fat
- 47 g
- of which saturates
- 29 g
- Carbohydrate
- 33 g
- of which sugars
- 31 g
- Fibre
- 0.8 g
- Protein
- 4.7 g
- Sodium
- 205 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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