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You are here: Home / Recipes / Dessert / Pumpkin Chocolate Chip Cookie Ice Cream

Pumpkin Chocolate Chip Cookie Ice Cream

October 5, 2017 Updated May 22, 2018 4 Comments

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Pumpkin chocolate chip cookie ice cream is loaded with shaved dark chocolate and chunks of homemade pumpkin chocolate chip cookies.

My daughter-in-law asked me to make some ice cream that tasted just like pumpkin chocolate chip cookies. One of the many flavors of Autumn.  She had a brilliant idea, that lead to pumpkin chocolate chip cookie ice cream.

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Chopped soft chocolate chip cookies are folded into pumpkin spiced ice cream.  The combination brings back childhood memories of warm soft chocolate chip cookies that I could smell coming from my mom’s kitchen as I ran home from school.

I’m rather fond on loaded ice cream that I can chew.  I love chunks and bits studded into ice cream. You can use your favorite pumpkin chocolate chip cookies.  I love the Soft Pumpkin Chocolate Chip Cookie recipe by Christen Mahrlig on her blog Spicy Southern Kitchen.  I used her recipe because she uses butter and I’m a fan of cookies baked with butter.

I have to admit that I smashed a scoop of pumpkin chocolate chip cookie ice cream in between 2 soft pumpkin chocolate chip cookies.  What a great ice cream sandwich!

For step-by-step photo’s and instruction on how to make small batch homemade ice cream check out my following recipes:

https://www.simplysgood.com/lemon-curd-ice-crea/

https://www.simplysgood.com/oh-happy-day-willard-bay-blackberry/

 

Pumpkin Chocolate Chip Cookie Ice Cream
4.41 from 5 votes
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Pumpkin Chocolate Chip Cookie Ice Cream

Creamy pumpkin ice cream studded with pumpkin chocolate chip cookies.

Course Dessert
Cuisine American
Keyword Pumpkin Chocolate Chip Cookie Ice Cream
Prep Time 20 minutes
Cook Time 10 minutes
chill time 4 hours
Total Time 30 minutes
Calories 299 kcal

Ingredients

  • 6 large egg yolks
  • 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3/4 cup packed brown sugar
  • 2 cups heavy cream
  • 1/2 cup 2% milk
  • 1/2 teaspoon kosher salt
  • 3/4 cup pumpkin puree
  • 1/2 teaspoon vanilla
  • 3/4  cup dark chocolate chopped
  • 3-4 pumpkin chocolate chip cookies  chopped and frozen

Instructions

  1. In a medium size bowl, whisk egg yolks to break them up, then whisk in the cinnamon, ginger and half of the brown sugar.  Set aside.
  2. In a heavy saucepan, stir together the cream, milk, salt, and the remaining sugar and put pan over medium heat.  When the mixture comes to a bare simmer, reduce the heat to medium.
  3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking eggs constantly, add the cream to the bowl with the egg yolks.  Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks.  using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl int the pan.  
  4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer. 
  5. Strain the base through a fine-mesh strainer into a clean container.   Cover with plastic wrap leaving a small space for the steam to escape.  Place in refrigerator and stir every 10 minutes until completely cool.  Cover completely with plastic wrap. Refrigerate for 2 hours or overnight.
  6. When ready to freeze, whisk the vanilla and pumpkin puree into the chilled base.
  7. Freeze in your ice cream machine according to the manufacturer's instructions.  While the ice cream is churning, put the container you'll use to store the ice cream into the freezer.   Just a few minutes before ice cream has set add the chocolate and cookie chunks.  Churn long enough to blend in.  Enjoy right away or, for a firmer ice cream, transfer to chilled container and freeze for at least 4 hours.  
  8. Makes 8 1/2 cup servings or 1 heaping quart

Recipe Notes

  • 1 1/4 teaspoon pumpkin spice can be used in place of cinnamon, ginger, and cloves
  • Inspired by Bi-Rite Creamery
Nutrition Facts
Pumpkin Chocolate Chip Cookie Ice Cream
Amount Per Serving (1 /2 cup)
Calories 299 Calories from Fat 173
% Daily Value*
Fat 19.2g30%
Saturated Fat 10.6g53%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 200mg67%
Sodium 215mg9%
Potassium 0mg0%
Carbohydrates 29.5g10%
Fiber 1.7g7%
Sugar 23.8g26%
Protein 3.8g8%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Dessert, Ice Cream Tagged With: Dessert, Ice cream

Previous Post: « No-Knead Pumpkin Pecan Bread
Next Post: Delicata Squash Sage Burrata Pizza »

Reader Interactions

Comments

  1. Tann says

    October 3, 2019 at 6:33 pm

    5 stars
    Such a great idea to add soft pumpkin cookies to a pumpkin spice ice cream!

    Reply
  2. Patricia Hays says

    October 8, 2017 at 6:29 pm

    3 stars
    I followed the printed directions for the Crusty Bread, but baking it at the listed
    450 degrees it melted the handle on the lid and scorched the whole pot. I used the
    Parchment paper to add dough to pot as suggested in the video and it turned dark and crispy and broke apart when removing the bread from the pot.
    I haven’t tried the bread yet but it looks good. next time should I bake at a lesser temp.?

    Reply
    • Janet Barton says

      October 10, 2017 at 9:53 pm

      I’m so sorry about your lid. I have had a few comments from readers who have purchase a metal lid handle from amazon to replace their plastic handle. One mentioned they cover the handle with aluminum foil. Some cast iron pots recommend not baking in an oven hotter than 425. Definitely follow the manufacturers directions. My parchment paper turns a bit brown and crispy, but I just gently lift.

      Reply
4.41 from 5 votes (3 ratings without comment)

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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