Pumpkin Cheesecake Graveyard Ice Cream
Creamy pumpkin cheesecake ice cream with a gentle tang and warm cinnamon. Dark Oreo crumbs and crisp shortbread tombstones turn each bowl into a Halloween graveyard.
- Prep
- 35 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€
Prepare the base
Peel the pumpkin, remove the seeds and stringy center, and cut the flesh into 1 cm cubes.
Put the pumpkin and whole milk in a small saucepan and bring to a gentle simmer. Cover and cook over low heat for 15–20 minutes, stirring occasionally, until the pumpkin crushes easily with a fork.
Remove from the heat and leave to cool to room temperature in the saucepan.
Transfer the pumpkin and all the cooking milk to a blender. Add the cream cheese, sugar, cinnamon, vanilla extract and salt.
Blend until completely smooth, with no cream cheese lumps and the sugar fully dissolved. Scrape down the blender sides with a spatula and blend briefly again if needed.
Add the heavy cream to the blender jug and stir until evenly combined without whipping.
Freeze and spin
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
Close with the storage lid and freeze flat for 24 hours.
Once fully frozen, run the ICE CREAM program.
If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture.
Serve
Place the Oreo cookies, including their filling, in a food bag and crush them with a rolling pin into fine dark crumbs. Break the shortbread biscuits into broad pieces that can stand upright as tombstones, keeping any smaller fragments.
Scoop the ice cream into small bowls and scatter the Oreo crumbs over the surface as soil. Push the broad shortbread pieces upright into the ice cream as tombstones and scatter the smaller fragments around them. Serve immediately while the biscuits are crisp.
Enjoy!
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Choose a dense-fleshed cooking pumpkin and weigh your piece before removing the skin and seeds.
- Choose full-fat cream cheese for a creamy cheesecake texture. The pumpkin gives the base a naturally muted orange color.
- Shortbread fingers or small rectangular biscuits make the clearest tombstone shapes. Keep the biscuits separate from any ice cream you plan to store so they retain their crunch.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 185 | 968 |
| Protein (g) | 2.8 | 14.6 |
| Carbs (g) | 20.5 | 107.2 |
| Fat (g) | 10.1 | 52.8 |