Pumpkin Pie Cheesecake Ice Cream
Serves: 1 quart
  • 14 oz fat-free sweetened condensed milk, chilled
  • 8 oz ⅓ of the fat cream cheese, softened
  • 1½ tsp vanilla extract
  • ⅛ tsp salt
  • 1 C pumpkin puree, chilled
  • 3 tbsp brown sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp cloves
  • ⅛ tsp ginger
  • 2 C milk
  • ½ C crushed graham crackers
  1. In the bowl of a food processor or in a blender, add sweetened condensed milk, cream cheese, vanilla, salt, pumpkin, brown sugar, cinnamon, nutmeg, cloves, and ginger. Pulse until well-blended.
  2. Pour mixture into a large bowl and gently whisk in milk.
  3. Pour milk mixture into ice cream machine and churn according to manufacturer's instructions until ice cream is soft set.
  4. Pour ½ of ice cream in a freezer safe container. Sprinkle with half of crushed graham crackers. Pour remaining ice cream over top. Sprinkle remaining crushed graham crackers on top. Gently swirl a knife through ice cream and graham cracker layers.
  5. Place ice cream in freezer to finish freezing or serve soft set.
Recipe by A Kitchen Addiction at https://www.a-kitchen-addiction.com/pumpkin-pie-cheesecake-ice-cream/