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+ servings

Pumpkin Cheesecake Cookie Ice Cream

Creamy vanilla ice cream with chunks of pumpkin cheesecake cookies.
Prep Time 6 hrs
Total Time 6 hrs
Course Desserts
Cuisine American
Servings 1 Servings



  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 cup crumbled Pepperidge Farm Pumpkin Cheesecake Cookies about 3 cookies


  • Combine heavy cream, whole milk, sugar and vanilla together in a bowl. Whisk until sugar has dissolved.Refrigerate until chilled, about 2 hours.
  • Once chilled, freeze ice cream according to your ice cream maker manufactuerer's instructions. When there are about 5 minutes left, slowly mix in cookies until they are incorporated.
  • Spoon the ice cream into a freezer safe container and freeze ice cream until firm, about 4 hours. Serve.


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Keywords: dessert, fall, ice cream, pumpkin