This Frozen Pumpkin Dessert is made with layers of graham crumbs, ice cream, pumpkin cheesecake and whipped cream! It’s cool and creamy and perfect for a potluck!
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Fall is quickly approaching, and even though we’re still hanging on to summer, pumpkin lovers are eagerly snatching up those cans from grocery store shelves!
But what do we do if we want a little of both?
This Frozen Pumpkin Dessert is perfect when you want a taste of summer and a taste of fall. It is cool and creamy, with a simple graham crumb crust, Chapman’s Butterscotch Ripple ice cream layer and pumpkin cream cheese layer.
It is easy to make (and no bake!), so it’s perfect for a Thanksgiving dinner or if you just want to stash a pan in the freezer to get you through those busy weeknights 😉
Chapman’s Ice Cream really makes this the perfect luscious and creamy dessert for any time of the year!
- Start with your crust: just graham cracker crumbs and melted butter and we’re good to go!
- Spread on a layer of softened Chapman’s ice cream and let freeze for 30-60 minutes to set — this ensures that our layers are clean and crisp!
- Whip up your pumpkin cheesecake filling and spread on top of your frozen ice cream layer.
- Freeze for 6 hours to set completely — you can cover and freeze up to 3 months!
- Top with sweetened whipped cream, and let warm for 20-30 minutes before slicing and serving — the amount of time will depend on how cold your freezer is and how warm your house is!
- You can swap out the graham crumbs for another flavor of baking crumb or finely crushed cookies — gingersnaps would be great in here!
- Swap out the Chapman’s Ice Cream for any flavor that you enjoy with pumpkin — chocolate, vanilla, maple walnut, caramel — anything goes!
- Make mini Pumpkin Dessert cupcakes — repeat the same process in muffin cups lined with silicone liners (or a silicone muffin pan). Once frozen, pop them out and top with a swirl of whipped cream.
This post is generously sponsored by Chapman’s Ice Cream and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
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- 2 cups graham crumbs
- 1/4 cup melted butter
- 2 litres Chapman's Butterscotch Ripple ice cream (about 8 cups) softened
- 2 packages cream cheese room temperature (16 oz or 500g total)
- 1 cup pure pumpkin puree
- 1 can sweetened condensed milk (14oz)
- 3/4 teaspoon pumpkin pie spice
- 1 cups heavy whipping cream (33-35%)
- 1/3 cup powdered sugar
- In a medium bowl, combine graham crumbs and butter and press into the bottom of a 9×13" pan.
- Let ice cream sit at room temperature for 15 minutes to soften slightly. Press ice cream onto the graham crumb crust in pan in a smooth layer. Place in the freezer to set for 30-60 minutes.
- In a large bowl, beat room temperature cream cheese with an electric mixer until smooth.
- Add pumpkin, condensed milk and pumpkin pie spice and beat on low speed until incorporated, scraping the sides of the bowl as necessary.
- Spread pumpkin layer over ice cream and place in the freezer for 1-2 hours to set.
- In a medium bowl, combine cream and powdered sugar and beat on low speed until combined, then high speed until thickened and fluffy.
- Spread over pumpkin layer and freeze for 4 hours or until set completely.
- Let pumpkin dessert sit at room temperature for 20-30 minutes before slicing and serving.
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