A creamy Pumpkin Cheesecake Ice Cream with a toasty pecan crust crumble folded in. This ice cream is low carb, sugar free, and a great way to celebrate the coming Fall! It is some major pumpkin goodness in a bowl!

Celebrating the Arrival of Fall!

Just a couple of days ago my son and I realized that this week was the start of Fall. We were so excited because it is our favorite part of the year.

I have already seen people in the northern part of the United States talking about how their temperatures are dropping and some have even had some early snow this season. 

For us, we’ve been lucky enough to drop down into the low 80s a few times which is a nice changer from 100!

But we aren’t getting our hopes up too much just yet, because even though I’ve already got all my Fall décor out of the garage, and I started stocking up on Fall baking supplies,  I know that our summer weather could rear its ugly head again before the fall weather is truly here to stay.

In the past I’ve fallen for the little bit of cool weather, only to get a kick of reality the very next week when temperatures are scorching again and I still get sweaty just walking to the mailbox.

Bah Humbug summer, give this girl a break!

No matter how unforgiving the temperature is I refuse to abandon my hope that cooler weather is here to stay.

I’m in too big a hurry to get to all the things I love about Fall.

For instance, pumpkin-flavored desserts! Yes, can I get an “Amen” from my pumpkin-loving friends?

I don’t know about you guys, but I could totally eat pumpkin dishes any time of the year, but I for the most part I restrain myself and hold out for Fall.

So today I’m giving in to my cravings and breaking out my first new fall recipe of the season, Pumpkin Cheesecake Ice Cream!

Making Your Own Ice Cream is Easy and Delicious!

If you love ice cream as much as we do you can also find more of my ice cream recipe in the Recipe Index.

There are recipes you may enjoy stashed away there like my Coconut Pie and Java Chip Ice Cream. Both delicious!

Let me tell you friends if you have never made homemade ice cream before, you are in for a real treat. Don’t let making your own sound scary.

It is not hard at all and in fact, it can be really easy with a few tools and good ingredients!

There are so many affordable ice cream makers available today and the flavor possibilities are endless. You may be on the fence about purchasing an ice cream maker and I can understand that.

Who needs yet another appliance sitting around, right?

I was the same way until my Mother in Love let me borrow her small ice cream maker.

Oh my you guys, like me, the first time you get to enjoy that creamy frozen treat without all the yucky added ingredients of store-bought you will be glad you made the small investment for a machine. 

So take the leap and pick up an ice cream machine and a good ice cream scoop and get to enjoy those homemade ice cream recipes you see floating around Pinterest, and here of course!

How to Make Pumpkin Cheesecake Ice Cream

Making homemade ice cream is such a great way to enjoy a luscious frozen treat without having to worry about all the extra added ingredients that are found in some store brands.  

I am a firm believer in enjoying ice cream all year round so why not kick it up a little with some wonderful creamy pumpkin flavor to celebrate the coming of Fall?

There are just two main components that come together to make this Pumpkin Cheesecake Ice Cream.

They are the pumpkin ice cream and the buttery crumbles that mimic the crust from traditional cheesecake.

Both are easy and tasty on their own, but when you combine them watch out because something magical happens!

You’ll just need to pick up some basic ingredients from your local grocery store.

Here’s What to Shop for to Make This Ice Cream 

• Heavy Cream
• Vanilla 
• Pumpkin Puree 
• Pumpkin Pie Spice
• Unsweetened Almond Milk
• Cream Cheese
• Your Favorite Low-Carb Sweetener
• Almond Flour
• Butter
• Pecans

Once you have your simple ingredients, you are ready to get started on this recipe, so prepare yourself for some heavenly dessert!

This glorious recipe starts with a basic ice cream base that is easy to make and churn in any style ice cream machine.

You’ll be thrilled to know the ice cream base is all just thrown into a blender together and whizzed up until all smooth and creamy.

Since this recipe doesn’t call for eggs, there is no reason to cook the base before making the ice cream!

Once the ice cream base is complete and chilled in the ice cream maker, the second step is to make the cheesecake crust crumbles that are layered into that delicious pumpkin ice cream. 

The crumbles are as easy as mixing a few ingredients together and then drizzling in some butter than baking.

So a simple but tasty way to add texture to the Pumpkin Cheesecake Ice Cream when layered into the mix.

The sweet and crunchy crumble is such a wonderful addition to this dessert but it is definitely optional if you want to save a few carbs or calories, you can skip them and just enjoy the ice cream plain and it will still be wonderful 

Trust me you guys, this ice cream is Fall in a bowl and you do not want to miss out on making it.

It tastes just like a frozen pumpkin cheesecake with a fabulous crust and crunch from the pecans.

I hope you enjoy it as much as I do and if you make this recipe I would love to hear what you think down in the comments or over on my Instagram Page! 

You can find me there by searching My Table of Three!

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Yield: 8 servings

Pumpkin Cheesecake Ice Cream

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 3 hours

Total Time: 3 hours 40 minutes

A creamy low-carb pumpkin cheesecake ice cream with some pecan crust crumbles.

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Ingredients

Pumpkin Ice Cream

• 3 cups unsweetened almond milk
• 2/3 cup heavy cream
• 1 block (8 ounces) of very soft cream cheese
• 1 cup pure pumpkin puree
• 1/2 cup of Pyure Brand Sweetener
• 1 teaspoon pure vanilla
• 1/4 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon

Crust Pieces

• 2/3 cup of blanched almond flour
• 1/4 cup Pyure Sweetener
• 1/4 cup chopped pecans
• 4 Tablespoons melted butter
• 1/2 teaspoon pumpkin pie spice

Instructions

1. Begin the ice cream base by adding all the ingredients to a blender and blending well until there are no lumps of cream cheese to be seen.
2. Let the ice cream mixture chill in the refrigerator for serval hours or for a short cut place it in the freezer for a while. The ice cream base needs to be completely cold before you add it to the ice cream maker.
3. While your ice cream mixture is chilling, preheat your oven to 350 degrees.
4. Add the almond flour, sweetener, pecans, cinnamon, and pumpkin pie spice to a small bowl and mix well.
5. Next, slowly drizzle in the melted butter and combine until there is no dry mixture left.
6. At this stage, your crumble mixture should look like large crumbs, not too wet but all coated in butter and holding together if pinched between your fingers. If it does not try adding another tablespoon of melted butter.
7. Spread the crumbs out evenly on a small baking sheet and bake at 350 degrees for 7 minutes. Stir the crumbs around and bake for another 8 minutes. The goal is for the crumbled pieces to be nice and brown but not burnt so watch them carefully as they bake.
8. Once done, chill them in the fridge until it is time to add them to the ice cream.
9. When the ice cream base is chilled, it is time to make the ice cream. Follow the directions on your maker to churn your ice cream.
10. After the ice cream has finished, transfer half of the ice cream to a freezer-safe container.
11. Next sprinkle in half of the pie crust crumbles then repeat the layers.
12. For more of a soft serve ice cream, serve right away. If you would like an ice cream texture that can be scooped, then place the ice cream in the freezer until it f reaches your desired texture.
    

Notes

This ice cream will freeze solid if left in the freezer overnight or for many hours. To thaw it when ready to eat you can set it out on the counter about 30 minutes or so before you are ready to enjoy it.

Nutrition Information

Yield

8

Serving Size

1/2 cup
Amount Per ServingCalories 246Total Fat 22gTrans Fat 0gCholesterol 41mgSodium 65mgCarbohydrates 10gNet Carbohydrates 3gFiber 3gSugar 3gSugar Alcohols 4gProtein 4g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!