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Pumpkin Cheesecake Ice Cream with Maple Marshmallow Swirl & Graham Cracker Crumbs
Creamy pumpkin ice cream swirled with maple marshmallow and buttery graham cracker crumbs. All the flavors of pumpkin cheesecake in an easy, no-churn fall dessert.
Pumpkin Cheesecake Ice Cream: Fall in Every Scoop
This Pumpkin Cheesecake Ice Cream is for that awkward time of year when mentally you’re ready for fall, but the weather definitely isn’t. It has a creamy pumpkin-spiced base, ribbons of maple marshmallow swirl, and buttery graham cracker crumbs throughout for that classic cheesecake-inspired flavor in every bite.
And the best part? No ice cream maker required. It’s an easy no-churn recipe that still feels a little special, with the warm flavors of pumpkin and maple balanced by a rich, creamy texture and just enough graham cracker crunch. It’s basically fall in ice cream form—and exactly what I want when pumpkin season arrives long before the temperatures agree.
For My Daughter's Journal
To my girl,
One day I hope the first hint of fall makes you as excited as it makes me—even if it’s still way too hot outside for sweaters. I hope you make this when you’re craving all those cozy fall flavors but aren’t quite ready to give up ice cream season.
And maybe one day, when you make it yourself, you’ll remember all the afternoons we spent together in the kitchen making something sweet just because we could.
xo, Mom
founder of La Vita Bianca
Meet Bianca
Bianca is a home cook, host, and mom based in Naples, Florida, sharing the recipes she comes back to, the little details that make a home feel special, and the everyday moments in between. For her, good food is less about perfection and more about bringing people together around the table.
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Ingredients:
- 2 cups (480 g) heavy whipping cream, cold
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 cup (240 g) pumpkin purée
- 2 teaspoons vanilla bean paste
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon fine sea salt
- 1 cup (about 120 g) marshmallow fluff
- 2 tablespoons pure maple syrup
- Pinch of fine sea salt
- 1 cup (100 g) graham cracker crumbs
- 3 tablespoons (42 g) unsalted butter, melted
- 1 tablespoon brown sugar
- Pinch of fine sea salt
Instructions:
- Make the graham cracker crumbs. Preheat the oven to 350°F. Mix the graham cracker crumbs, melted butter, brown sugar, and a pinch of salt until evenly coated. Spread onto a parchment-lined baking sheet and bake for 7–9 minutes, until fragrant and lightly golden. Let cool completely.
- Make the maple marshmallow swirl. Stir together the marshmallow fluff, maple syrup, and a pinch of salt until smooth. Set aside.
- Make the pumpkin base. In a large bowl, whisk together the sweetened condensed milk, pumpkin purée, vanilla bean paste, cinnamon, ginger, cloves, and salt until completely smooth.
- Whip the cream. In a separate bowl, beat the cold heavy cream until stiff peaks form.
- Combine. Gently fold the whipped cream into the pumpkin mixture in batches, taking care not to deflate the cream.
- Layer. Spoon about one-third of the pumpkin ice cream mixture into a freezer-safe container. Dollop some of the maple marshmallow mixture over the top and sprinkle with graham cracker crumbs. Repeat the layers, finishing with maple marshmallow and graham cracker crumbs on top.
- Swirl. Run a butter knife through the ice cream a few times to create ribbons of maple marshmallow without completely mixing everything together.
- Freeze. Cover tightly and freeze for at least 6 hours, or overnight, until firm enough to scoop.
- Let sit at room temperature for about 5–10 minutes before scooping.
- Use pumpkin purée, not pumpkin pie filling.
- Let the graham cracker mixture cool completely before adding it to the ice cream so it keeps its texture.
- Don’t over-swirl the maple marshmallow. You want distinct ribbons running throughout.
- For the best scoopable texture, freeze overnight and let the ice cream sit at room temperature for a few minutes before serving.