Pumpkin {Dark Chocolate} Cheesecake Ice Cream

My husband has been saying I’ve been making too many pumpkin sweet potato recipes lately.  I think it’s impossible to have too many fall flavored recipes.  And, certainly even more impossible when you combine it with ice cream. 

This ice cream is a new favorite of mine.  My sister too.  She came over for dinner and made me email her this recipe before she left.  I have a feeling you’ll enjoy it too. 

Pumpkin Cheesecake Ice Cream

Ingredients

• 1 C pureed pumpkin {or pureed sweet potato}
• 1/2 C sugar {heaping, just a bit}
• 1/2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/8 tsp. ginger
• 6 oz. cream cheese, cubed & at room temperature
• 1 C half & half
• 1/2 C milk
• 1/2 tsp. vanilla
• 2 sheets of graham crackers, crushed coarsely
• 1/2 C dark chocolate chips, chopped

Directions

Place the pumpkin {or sweet potato} puree into a blender.

Add the spices – 1/2 tsp. cinnamon and 1/8 tsp. each nutmeg & ginger. 

Add the 6 oz of cream cheese, in cubes, to the blender. 

Add the 1/2 C sugar, and 1/2 tsp. vanilla, then blend. 

If your blender is large enough, add the 1 C half & half and 1/2 C milk.  If not, add as much as you can.  Blend. 

Pour into your frozen bowl of the ice cream maker.  Make for about 15 minutes, according to the manufacturers directions. 

Meanwhile, prepare the graham crackers & chocolate.

Mix in the graham crackers & dark chocolate chips and allow the ice cream to mix for about 5-7 minutes. 

Serve right away, or freeze until later.

This was F.A.N.T.A.S.T.I.C.  A decadent dessert – one where you can truly just have a 1/2 C serving and leave it at that. 

If you missed yesterday’s post – be sure to check it out… bacon-infused turkey & gravy!  This post is part of a week-long series to help you get ready for Thanksgiving. 

Linked to: Talent Show Tuesday, Totally Tasty Tuesday, Recipe Linky Wednesday