This homemade Pumpkin Cheese Cake Ice Cream is the easiest, richest, creamiest fall dessert ever.

This homemade Pumpkin Cheese Cake Ice Cream is the easiest, richest, creamiest fall dessert ever.

Ingredients

• 2 cups heavy whipping cream

• 1-1/2 cups canned pumpkin

• 1 Cup cream cheese

• 1 Can sweet condensed milk

• 1 teaspoon vanilla extract

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1/8 teaspoon ground cloves

Directions

• Place all the ingredients in a food processor (or use a hand blender) and blitz until smooth.

• Pour the mixture into an ice cream maker and freeze according to manufacturer’s directions. It took me 25 minutes to reach a soft-serve consistency.

• Transfer ice cream in an airtight container for at least 2-3 hours before enjoying.