Pumpkin Cookies and Cream Ice Cream

This Pumpkin cookies and cream ice cream is creamy, custardy, and it's loaded with crushed Oreo cookies. 

I've been on an ice cream kick lately. I love combining my favorite flavors and mix-ins into ice cream. I could pretty much eat ice cream for breakfast lunch and dinner.

While I've been having fun with no churn ice cream (such as this birthday cake ice cream and this peanut butter ice cream), this pumpkin and chocolate cookie ice cream is definitely a "do churn" ice cream. The main reason for making this ice cream from a custard is that pumpkin puree is very liquid-y, and does not lend itself to the no churn formula.

Plus, this pumpkin cookies and cream ice cream is amazing.

Tips for Making Pumpkin Cookies and Cream Ice Cream: 

First, you will need to make a custard base of the pumpkin puree, 5 egg yolks, sugar, salt, and spices, which you will cook until it coats the back of a spoon.

Next, add some vanilla and bourbon, and strain the mixture through a strainer to make sure there are no egg solids (scrambled eggs) in the ice cream mixture.

Finally, cool the mixture and then freeze it in your ice cream freezer. I have the most basic version of an ice cream maker, and it works pretty well!

To spice this ice cream, if you have some pumpkin pie spice, definitely use it. Apple pie spice will work too. If you don't have either, just add a teaspoon of cinnamon with a pinch of ground cloves and ground ginger.

Pumpkin Cookies and Cream Recipe Variations:

Instead of the Oreos, you could add crumbled chocolate brownies to this ice cream. You could also add chocolate cookie wafers.

Mini chocolate chips would work in this recipe too.

If ice cream is not your jam, but you like pumpkin and chocolate, just make this chocolate and pumpkin cheesecake instead!

P.S. If you love ice cream, be sure to try making black coffee ice cream. 

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:

• Dairy Free Iced Coconut Pumpkin Spice Latte from Frugal & Fit
• Easy Pumpkin Frappuccino from The Bitter Side of Sweet
• Pumpkin Bubble Milk Tea from Daily Dish Recipes
• Pumpkin Pie Milkshake from Seduction In The Kitchen
• Pumpkin Red Sangria from Love & Confections

Pumpkin Breakfasts & Baked Goods:

• Air Fryer Pumpkin Spice Donut Holes from Blogghetti
• Pumpkin Granola from It Bakes Me Happy
• Pumpkin Overnight French Toast with Pecan Praline Topping from Food Above Gold
• Pumpkin Waffles with Orange Cream Cheese from My Sweet Zepol
• Snickerdoodle Pumpkin Bread from Strawberry Blondie Kitchen

Savory Pumpkin Recipes:

• Pumpkin and Cheddar Pierogies from A Kitchen Hoor's Adventures
• Pumpkin and Sausage Tacos from Our Good Life
• Pumpkin Mac and Cheese from Cindy's Recipes and Writings

Pumpkin Desserts:

• Layered Pumpkin Cheesecake Pie from Palatable Pastime
• Mini Pumpkin Pie Hand Pies from The Beard and The Baker
• Pumpkin Butter Cupcakes with Brown Sugar Frosting from The Spiffy Cookie
• Pumpkin Cookies and Cream Ice Cream from Karen's Kitchen Stories
• Pumpkin Pie Cheesecake Brownies from Big Bear's Wife
• Pumpkin Spice Snickerdoodles from Creative Southern Home

Pumpkin Cookies and Cream Ice Cream

Yield: 12 servings

Author: Karen's Kitchen Stories

Prep time: 1 HourInactive time: 16 HourTotal time: 17 Hour

This Pumpkin cookies and cream ice cream is creamy, custardy, and it's loaded with crushed Oreo cookies.

Ingredients

• 1 cup pumpkin purée
• 5 egg yolks
• 3/4 cup light brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon pumpkin pie spice
• 2 cups heavy cream
• 1 cup whole milk
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon bourbon
• 2 cups (about 13 Oreos) crushed sandwich cookies

Instructions

1. In a saucepan, whisk together pumpkin purée, egg yolks, sugar, salt, and pumpkin spice. Whisk in the cream and milk until smooth.
2. Place the pan over low heat and cook while whisking until the mixture coats the back of a spoon. Remove the pan from the head and add the vanilla and bourbon.
3. Strain the mixture into a bowl and chill for 8 hours or up to overnight.
4. Once the mixture has chilled, churn it in an ice cream maker according to manufacturer's directions. Transfer the mixture to a large bowl and using a spatula quickly fold in the cookie pieces. Transfer immediately to a one quart container, press the surface with plastic wrap, and freeze until firm, about 5 hours.

Nutrition Facts

Calories

357.11

Fat (grams)

22.13

Sat. Fat (grams)

11.77

Carbs (grams)

36.6

Fiber (grams)

1.38

Net carbs

35.21

Sugar (grams)

27.11

Protein (grams)

4.63

Sodium (milligrams)

324.3

Cholesterol (grams)

128.26

https://www.karenskitchenstories.com/2019/09/pumpkin-cookies-and-cream-ice-cream.html

Karen's Kitchen Stories

ice cream, pumpkin

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