After those delicious little winning pumpkin cupcakes, I decided to turn them into ice cream. {Currently obsessed with ice cream, remember??}

I found an amazing-looking recipe for red velvet ice cream {which I plan on making next} that I adapted for this pumpkin cheesecake swirl ice cream.

The result – a creamy and rich pumpkin cheesecake ice cream with a cake swirl running through it – AB FAB!

You will need:

1/4 cup sugar

1 cup cream

1 1/2 cup full cream milk

2 eggs

1 tsp vanilla

3 pumpkin cheesecake cupcakes {with frosting – see my recipe for these cupcakes}

1 tsp yellow food colouring gel

Beat the sugar and eggs together until they are light and frothy, for about 5 minutes. Add the milk and cream and mix.

Add the vanilla, the colouring and 2 of the cupcakes. Mix well and freeze.

I froze it for 4 and a half hours, removing it every hour to whisk. After repeating this 4 times, add the last cupcake, stir and transfer to a suitable container for freezing until you’re ready to enjoy! x