Photo: Ian Dooley
Pumpkin Gingersnap Cheesecake Ice Cream
9 ingredients
1 hr + 20 min
8
openrecipes
Creamy, mildly sweet pumpkin ice cream with cream cheese swirls and crushed gingersnaps. It’s heavenly.
Estimated Nutrition (whole recipe, rough)
438
Calories
16g
Protein
29g
Fat
28g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 Egg Yolks
- ¾ cups Granulated Sugar
- ½ teaspoons Vanilla
- 2-¼ cups Heavy Cream, divided
- ¾ cups 2 Percent Milk
- ¾ teaspoons Pumpkin Pie Spice
- 1-½ cup Canned Pumpkin
- 4 ounces, weight Cream Cheese, Softened And Cut Into Small Cubes
- ½ cups Crushed Gingersnaps
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes