Pumpkin Pie Cheesecake Ice Cream
Pumpkin Cheesecake Ice Cream is full of delicious fall flavors, and it contains one whole pumpkin. This real food ice cream is rich and creamy, naturally sweetened and spiced just like seasonal pumpkin pie.
Active time: 10 minutes - Total time: 45 minutes / Serves 4-6
ingredients
- 1 1/2 CUPS RAW/ORGANIC/GRASS-FED CREAM OR FULL-FAT COCONUT MILK/CREAM OR homemade crème fraîche
- 8 OUNCES HOMEMADE ORGANIC CREAM CHEESE, ROOM TEMPERATURE
- 1 CUP HOMEMADE ORGANIC PUMPKIN PUREE (ROAST CUBED PUMPKIN WITH COCONUT OIL AND CINNAMON)
- ZEST AND JUICE OF 1 ORGANIC ORANGE (ABOUT 1/3 CUP ORANGE JUICE)
- 1/3 CUP RAW HONEY OR PURE MAPLE SYRUP
- 4 FREE-RANGE EGG YOLKS
- 1 TABLESPOON VANILLA EXTRACT
- 3 TEASPOONS PUMPKIN PIE SPICE
- 1/4 TEASPOON CELTIC SEA SALT
- 2 TO 4 TABLESPOONS HYDROLYZED GRASS-FED COLLAGEN - OPTIONAL
method
Add all ingredients to blender and blend until smooth. Pour into ice cream maker and process approximately 20 minutes.
Serve immediately or use a wooden spoon to transfer the ice cream to a freezer-safe container. Cover and freeze until ready to serve.
If it's frozen overnight, make sure to remove it from the freezer and leave at room temperature for at least 15 minutes before serving.
Lovely topped with brown butter crispy pecans.
Want to learn how to make crème fraîche?
