Pumpkin Cheesecake Ice Cream

Ingredients

Pumpkin Cheesecake Ice Cream

• 8 ounces low-fat cream cheese, softened

• 1 cup heavy whipping cream

• ½ cup pumpkin puree

• ½ cup Truvia® Sweet Complete® Granulated Sweetener

• 1 teaspoon pure vanilla extract

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ¼ teaspoon ground cloves

• 1 cup sugar-free ginger snap cookies, gently crushed

Directions

• 1.  

  Combine cream cheese and Truvia® Sweet Complete® Granulated Sweetener in a large mixing bowl. Beat until completely smooth and creamy, about 3-5 minutes.

• 2.  

  Add pumpkin puree, vanilla, cinnamon, nutmeg, ginger and cloves. Beat until fully incorporated and set aside.

• 3.  

  Whip heavy cream until stiff peaks form, about 3-5 minutes. Gently fold whipped cream ⅓ at a time into the pumpkin mixture until fully incorporated. Fold in ⅔ of the crushed gingersnap cookies and transfer mixture to a loaf pan or other freezer-safe container. Top with remaining cookie pieces, and freeze until completely firm, about 6 hours or overnight.  

• 4.  

  Scoop ½ cup of ice cream into a serving glass. Sprinkle with additional cinnamon, and serve.