A creamy and delicious pumpkin spice cheesecake ice cream, perfect for fall! This recipe features a blend of pumpkin puree, brown sugar, vanilla, and whipped cream, all folded together for a delightful frozen treat.
1: Beat the heavy whipping cream on medium to medium-high speed until stiff peaks form and set aside.
2: In a separate bowl, beat together the pumpkin purée, brown sugar, vanilla, pumpkin spice, salt, and cream cheese until smooth.
3: Gently fold the whipped cream into the pumpkin mixture.
4: Add the mixture to a freezer-safe container and freeze for 4-5 hours or overnight.
5: Scoop your ice cream, crumble some Biscoff cookies on top if desired, and enjoy!
