Take-out Tuesday, Pumpkin Cheesecake Icecream

If you’re running short on time this week, this festive ice cream takes less than 10 minutes to make!

 

 

 

 

Looks good, yes??

 

 

 

 

This is a no churn ice cream made even easier with already prepared Cool Whip, sweetened condensed milk, pumpkin, cream cheese, vanilla extract and pumpkin pie spice, with optional caramel topping

 

 

 

 

Just beat the cream cheese with the pumpkin, milk and flavorings

 

 

 

 

Pretty color!

 

 

 

 

Now gently fold in the Cool Whip

 

 

 

 

And simply swirl a few times to create layers of flavor and a pretty presentation

 

 

 

 

Put the mixture into a container with a lid and place in the freezer for at least 6 hours

 

 

 

Top the ice cream with caramel topping if desired

 

 

 

 

It’s cool, creamy, dreamy good and not as heavy as a slice of pie

 

 

 

 

Thanksgiving with a twist!

 

 

 

Pumpkin Cheesecake Swirl Ice Cream

  • Servings: 6-8
  • Difficulty: very easy
  • Print

1 can, 14 oz. sweetened condensed milk

1 tub Cool Whip, 8 oz., defrosted

1 cup canned pumpkin

8 oz. whipped cream cheese, softened

2 tsp. vanilla extract

1/2 tsp. pumpkin pie spice

caramel sauce, optional

Combine milk, pumpkin, cream cheese, extract and spice in a mixing bowl and mix until thoroughly combined and smooth.  Fold in the Cool Whip, very gently and do not overmix, you want the cheesecake mixture to create a swirl in the Cool whip.  Place into a freezer container and freeze for at least 6 hours before serving.

Scoop into bowls to serve and top with caramel sauce if desired.

 

 

for another printable version click here

 

🦃  🦃  🦃

 

I will be joining these fabulous parties and blogs:

Meal Plan Monday  Dishing it & Digging it,   Between Naps on the Porch,

Merry Monday   Make it Pretty Monday    Celebrate and Decorate,

Delicious Dishes Recipe Party   Oh My Heartsie Girl  Full Plate Thursday

Thursday Favorite Things  Creatively Crafty   Home Matters 

Weekend Potluck   Sweet Inspirations   Happiness is Homemade

Comments
17 Responses to “Take-out Tuesday, Pumpkin Cheesecake Icecream”
  1. Thanks for this one. I used to have an ice cream recipe that was no-churn and I lost it! This one looks awfully good!

    Like

  2. Kitty says:

    This sound heavenly, Jenna, and it’s so easy, too! Happy Thanksgiving to you and your family. Thinking of you…xo

    Like

  3. Cyndi Raines says:

    LOVE ice cream and caramel! May have to toss a few pecans on top, yum! Thanks Jenna. Thanksgiving blessings to you and your family. 🦃

    Liked by 1 person

  4. I love this recipe, it is easy and has to be delicious! Going to make this one! Happy Thanksgiving Jenna…….

    Like

    • I like it because it’s not overly sweet, but my grandsons didn’t love it, but did lap up the caramel. Taste it after you make the cheesecake swirl and add sugar if you want. Thanks Emily, and Happy Thanksgiving!

      Like

  5. Jill Kuhn says:

    Love how creative you are, Jenna! 💗 This looks yummy! It reminds me a little of Pumpkin cheesecake without the work! 😊👍

    Like

  6. Jodi says:

    how beautiful and festive and bound to be delish!!!

    Liked by 1 person

  7. Jenna, this looks so delicious and I like that it is easy! I love pumpkin anything but the hubby is not a fan. I can’t believe anyone doesn’t love the taste of pumpkin.

    Like

  8. Miz Helen says:

    Hi Jenna,
    Your Pumpkin Cheesecake Ice Cream looks delicious! Thanks so much for sharing with us at Full Plate Thursday and don’t forget to bring your Cookie Recipes to the Holiday Cookie Exchange Link Party!
    Miz Helen

    Like

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  1. […] Pumpkin Pie Ice Cream turned into Pumpkin Cheesecake Swirl Ice Cream […]

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