I’ve been going a little crazy with the pumpkin lately. You haven’t seen the recipes yet, but they are coming…

So yesterday, when my husband asked me to make him some homemade ice cream to bring a work party (an “iron chef” themed party, no less), I figured why stop now? Why not do pumpkin ice cream? The catch was that the iron chef ingredient was cheese…so I came up with this pumpkin ice cream recipe that includes ricotta cheese and cream cheese.

There is actually no cream in here, but that doesn’t mean it doesn’t taste creamy…it absolutely does…creamy and dreamy, like a cool pumpkin pie. I bet it would be fabulous on top of pumpkin pie, as well.

This recipe for pumpkin ice cream is perfect for Halloween weekend, and I’m planning to work it in to my Thanksgiving dessert menu too. It’s that good. Enjoy.

Ricotta Pumpkin Ice Cream

Ingredients:

*3 cups pumpkin puree or canned pumpkin, preferably organic, though good old Libby's canned pumpkin will do, as well
*1 1/2 cups whole milk ricotta cheese
*1/2 cup cream cheese, preferably organic (Greek yogurt could be substituted here, I think)
*1 cup raw or organic whole milk
*3/4 cup sucanat, or other unrefined sugar (I used "sugar in the raw")
*2 tsp. cinnamon
*1 tsp. nutmeg

Directions:

1. In a high speed blender or large capacity food processor, process all the ingredients until smooth. Taste and add a little more spices, if you like.

2. Chill in the refrigerator for a few hours, if possible, and them pour into your ice cream maker (this is the one I use and I love it!).

3. Freeze according to your manufacturer's instructions. The ice cream will be finished, though on the soft side, after 30-40 minutes; you can enjoy it like this, or for a firmer consistency, transfer to a container and store overnight in the freezer.

 

8 Comments

  1. 1

    Lauren — October 30, 2009 @ 9:30 am

    Cheesy pumpkin ice cream? Wow that sounds more awesome than any pumpkin recipe I’ve seen yet. Can’t wait to see more of the pumpkin =D.

  2. 2

    Julia @ Mélanger — November 1, 2009 @ 8:00 pm

    Wow, this sounds amazing. I really like the idea of incorporating less typical ingredients into ice-cream. I really have to try this one!

  3. 3

    Kalyn — November 2, 2009 @ 8:45 am

    Sounds interesting. I like the idea of making ice cream a bit more healthful!

  4. 4

    Natasha - 5 Star Foodie — November 3, 2009 @ 5:41 am

    Pumpkin ice cream sounds wonderful, great idea!

  5. 5

    drwinnie — November 3, 2009 @ 11:34 am

    Lauren, Julia, Kalyn and Natasha-

    Thanks for the comments! I enjoy all your blogs tremendously and it’s good to see you over here as well!

  6. 6

    Ciaochowlinda — November 3, 2009 @ 12:31 pm

    I can’t wait to try this – I love the use of the ricotta in there.

  7. 7

    Homemade Ricotta Cheese | Healthy Green Kitchen — November 8, 2009 @ 4:07 pm

    [...] can use your homemade ricotta in recipes for cheesecakes, pumpkin ice cream, or other homemade sweets; it’s also great mixed with scrambled eggs, and of course with [...]

  8. 8

    Amy — August 13, 2010 @ 2:33 pm

    This sounds incredible! I can’t wait to try this as well as many of your other recipes. You have inspired me to start being a healtheir cook sooner than later!

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