Chocolate Chip Cookies and Cream Pumpkin Ice Cream
The ultimate comfort food, Chocolate Chip Cookies and Cream Pumpkin Ice Cream is a creamy, dreamy dessert that captures the essence of fall. With rich pumpkin flavor and crunchy cookie pieces, this easy recipe is a must-try for any occasion!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Baking Sheet
Ingredients
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 3/4 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 8 baked chocolate chip cookies, crushed
- 1 1/2 cups marshmallow fluff
Instructions
- Add the heavy cream, whole milk, granulated sugar, pumpkin puree, pumpkin pie spice, and salt to a saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture is smooth. This is a crucial step as you want to ensure everything is well combined and the sugar is completely dissolved.
- Continue heating the mixture until it warms up and starts to bubble around the edges. This signals that the flavors are melding together beautifully. Just be careful not to let it boil over; a low simmer is what you’re aiming for.
- Once you see those gentle bubbles, remove the saucepan from heat. Transfer the mixture to a bowl and let it cool down, then refrigerate for at least 30 to 60 minutes. This step is important for achieving that perfect creamy texture in your ice cream.
- When the mixture is completely cold, pour it into your ice cream maker and churn according to the manufacturer’s instructions. You’ll notice it thickening and turning creamy—this is where the magic happens!
- A few minutes before the churning is done, gradually add in 1 cup of marshmallow fluff and half of the crushed chocolate chip cookies. This ensures they are well distributed throughout the ice cream.
- After the churning is complete, scoop the ice cream into a freezer-safe container. Don’t worry if it looks a bit soft; it will firm up in the freezer.
- Stir in the remaining crushed cookies and any leftover marshmallow fluff to incorporate those lovely bits into the ice cream.
- Cover the container tightly and freeze the ice cream for at least 4 to 6 hours. This hardening stage is essential for achieving the right scoopable consistency.
- When you’re ready to serve, let the ice cream sit at room temperature for a few minutes. This allows it to soften slightly, making it easier to scoop. Enjoy!
Notes
There’s something genuinely special about homemade treats, and making your own ice cream allows you to control the quality of ingredients. You can ensure that what you’re serving is free from artificial additives, preserving the authentic flavors that make this ice cream so delightful.