Pumpkin and caramel are folded into a cheesecake ice cream base to create a rich, autumnal frozen dessert. This simple, seven-ingredient ice cream comes together quickly and delivers the warm flavors of pumpkin spice, creamy cheesecake, and buttery caramel in every spoonful.
Welcome to pumpkin season. I’m selective about pumpkin treats, but when a recipe hits the right notes, it really stands out. My Caramel Pumpkin Cheesecake Ice Cream combines classic fall flavors—pumpkin and warm spices—with a creamy cheesecake base and ribbons of buttery caramel for a decadent frozen dessert that’s worth making at home.
Is pumpkin ice cream interesting? Sometimes. Pumpkin cheesecake ice cream? Even better. Add a rich caramel swirl and it becomes irresistible. The recipe is straightforward and requires no complicated techniques—just mix, freeze, and enjoy. For the caramel element I like a buttery cookie caramel sauce that offers a deep, slightly spiced caramel flavor and small cookie pieces for extra texture.
The best part is that you don’t need to hunt down a specialty scoop shop to enjoy this flavor. Make it in your kitchen in minutes, then let your freezer finish the job. The result is a dessert that tastes like pumpkin cheesecake in frozen form, with swirls of caramel throughout. Serve it in cones, bowls, or alongside a slice of warm pie for a mix of temperatures and textures.
Melanie Bauer
Yields 1 quart
10 min Prep Time
10 min Total Time
Ingredients
- 2 cups ready-to-eat cheesecake filling (found in the refrigerated section)
- 1 cup pumpkin puree
- 1/2 cup Buttery Cookie Caramel Sauce, melted (use your favorite caramel sauce)
- 1 cup whipping cream
- 1 cup milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Instructions
- In the bowl of an electric mixer, beat together the cheesecake filling, pumpkin puree, and melted caramel sauce until smooth and well combined.
- Add the whipping cream, milk, cinnamon, and cloves, and mix until the mixture is fully blended and slightly thickened.
- Pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions until it reaches a soft-serve consistency.
- Transfer the ice cream to a covered, freezer-safe container and allow it to firm up in the freezer for several hours or until completely set.
Notes
This ice cream has a texture similar to frozen cheesecake. For easier scooping, let the container sit at room temperature for 10–15 minutes before serving. Use a good quality caramel sauce for the best flavor and small cookie pieces in the sauce will add delightful texture.
Serve this Caramel Pumpkin Cheesecake Ice Cream by the scoop in bowls or cones. For an extra-special presentation, drizzle additional caramel sauce over the top and sprinkle with crushed cookies or a dusting of cinnamon. It pairs beautifully with warm desserts like apple crisp or pumpkin pie and can also be used as an elegant topping for holiday cakes.
Looking for more pumpkin recipes?
More pumpkin recipe ideas from fellow bloggers (titles only)
Frozen Pumpkin Meringue Pie | Crazy for Crust
Slow Cooker Pumpkin Cobbler | The Gunny Sack
Easy Pumpkin Krispies Treats | Yummy Healthy Easy
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I was compensated by Robert Rothschild Farm to create a recipe featuring their product. As always, all thoughts and opinions are my own. Thank you for supporting sponsors that allow me to create content for Melanie Makes.