pumpkin cookies & cream ice cream

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I’ve been waiting SO LONG to tell you guys about this. Two whole weeks, to be exact.

Remember how I got those pumpkin spice Oreos and they didn’t suck? Well, immediately I started thinking about one of my favorite ice creams – which is cookies & cream, with Oreos, naturally.

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I looked over at Mr. Eats after tasting my first pumpkin spice Oreo and the conversation went something like this:

Me: Oh. My. God.

Mr. Eats: What?


Mr. Eats: [contemplating this idea]


Mr. Eats: And then will you clean up the pieces of my skull? Because you just blew my mind.

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Unlike most of my ideas which take months if not years to finally make… this one only took a few days (only because we didn’t have any heavy cream in the house so I had to wait until my next trip to the grocery store).

The base, adapted from Jeni’s Ice Creams (shocking, I know) was a breeze to make.  Then I just crushed up my cookies and mixed the two together… If you are into pumpkin at all then you need to make this ice cream because it is CRAZY good. It may even be one of my greatest accomplishments to date.

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Imagine, if you will, a rich and creamy pumpkin ice cream full of crushed pumpkin-spiced Oreo cookies. It’s like if pumpkin pie and cookies and cream ice cream had a baby, then scooped that baby up and put it inside of a deliciously crunchy waffle cone.

You’re welcome.

pumpkin cookies & cream ice cream


  • 3/4 cup pumpkin puree
  • 1 1/2 ounces cream cheese
  • 2 cups whole milk
  • 1 Tablespoon + 1 teaspoon cornstarch
  • 1/4 teaspoon sea salt
  • 1/4 cup honey
  • 1 1/4 cups heavy cream
  • 2/3 cup light brown sugar
  • 2 Tablespoons light corn syrup
  • 1 Tablespoon pumpkin pie spice
  • 1 sleeve pumpkin spice Oreo cookies (or Joe Joe's)


    Make the base:
  1. In a small bowl, make a slurry by mixing the cornstarch with 2 tablespoons of milk.
  2. In a large bowl, whisk cream cheese and salt. Add honey and pumpkin puree and continue whisking until smooth. Fill another large bowl with ice water and set aside.
  3. In a 4-qt saucepan, combine the cream with the remaining milk. Stir in the sugar, corn syrup, and pumpkin pie spice. Heat over medium-high heat until boiling.
  4. Boil for 4 minutes then remove from heat to whisk in the cornstarch slurry. Return to heat and continue cooking, stirring with a heat-proof spatula, one minute more until the mixture is thickened.
  5. Carefully whisk the hot milk mixture into the pumpkin mixture until smooth. Pour into a 1-gallon freezer-safe bag and seal. Submerge in ice water about 30 minutes, until chilled. Dry bag and store in refrigerator until ready to spin the ice cream.
  6. Spin the ice cream
  7. Pour ice cream base into frozen canister and spin until thick, about 20 minutes. You can either pour in the crushed cookies at the end of your spinning process, or layer them with the ice cream when transferring the ice cream into a container for storage. My finished ice cream required a 5 cup storage container.
  8. Press parchment paper onto the top of the ice cream and freeze in coldest part of your freezer for at least 4 hours.
  9. When ready to enjoy, set ice cream on counter about 10 minutes to soften. Scoop and enjoy!


The ice cream base used in this recipe was adapted from Jeni's Splendid Ice Creams at Home which I highly recommend you pick up. It's only $9.99 right now and worth every penny!



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buckeye state

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We all know about my undying love for Jeni’s. Earlier this month, when I made her “Milkiest Chocolate Ice Cream in the World” I couldn’t shut up about how good it was. Well, when I returned to her book to make my favorite “Buckeye State Ice Cream”, I swear I could have died after that first bite. I can confidently say that any recipe you make out of Jeni’s book is guaranteed to be a hit. And this one? If you, like me, have an affinity for all things chocolate and peanut butter – you must make this. You simply must.

This ice cream is pure buckeye bliss. For those of you who aren’t from the Ohio –  Ohio is affectionately called “the buckeye state”, because the best thing we can think to be known for is a slightly poisonous, inedible tree nut. For this reason, we created our own super awesome “buckeye”, which looks like the nut, but is made of chocolate and peanut butter and is very edible. In fact, it is probably the sole reason that Ohians everywhere are obsessed with the combination peanut butter and chocolate. We have “buckeyes”, then buckeye bars, buckeye brownies, buckeye ice cream…. you name it and we’ve “buckeyed” it. Hence, Jeni’s “Buckeye State Ice Cream” which is the perfect combination of peanut butter ice cream and chocolate.

I love that Jeni gives us her secret of pouring the melted chocolate into the churning ice cream, which causes the chocolate to break into tiny pieces that evenly disperse throughout the container of ice cream. This ensures that each bite has the perfect amount of chocolate in pieces that are the ideal size to complement the peanut butter’s flavor as the chocolate pieces melt away on your tongue (vs other ice creams that can end up with a giant hard piece of frozen chocolate to gnaw on).

(Also tasty sandwiched between two big fudgy cookies)

Again – BUY HER BOOK. I promise I’m not getting paid to tell you that, I wish I was though. Because I tell everyone I see to BUY JENI’S SPLENDID ICE CREAM!

Jeni’s Buckeye State Ice Cream

Print Me!

  • 2 C whole milk
  • 1 Tbsp + 1 tsp corn starch
  • 1 1/2 oz (3 Tbsp) cream cheese (I used ‘lite’)
  • 1/2 C peanut butter (I used Jif Natural)
  • 1/2 tsp fine sea salt (I used 1/4 tsp)
  • 1 1/4 C heavy cream
  • 2/3 C sugar
  • 2 Tbsp light corn syrup
  • 2 Tbsp honey
  • 4 oz chocolate (I used 70%)

1. Fill a large bowl with ice water, set aside. Mix 2 tablespoons of the milk with the cornstarch in a small bowl and set aside.

2. Whisk the cream cheese, peanut butter, and salt in a medium bowl until smooth. (This part was hard, so I didn’t do a very good job, which didn’t really matter because it’s going to all melt later anyway) You can probably just smoosh and stir it together with a spatula and be fine.

3. Combine remaining milk, cream, sugar, corn syrup, and honey in a large sauce pan and bring to a rolling boil of medium-high heat. Boil for 4 minutes. (Keep a watchful eye on it to make sure it doesn’t boil over the sides of the pan) Remove from heat and gradually whisk in cornstarch slurry.

4. Place pan back on burner and bring the mixture back to a boil and cook, stirring with a spatula until slightly thickened – about 1 minute. Remove pan from heat (again).

5. Gradually whisk the hot milk mixture into the peanut butter mixture until smooth. Keep whisking… Once it’s smooth pour the mixture into a 1-gallon freezer bag and submerge in the ice water. Let sit until it’s chilled, at least 30 minutes.

6. Pour ice cream base into the frozen canister and being spinning.

7. While the ice cream is spinning, melt your chocolate in a double boiler, or in the microwave (on 50% power in 30 second intervals, stirring between each interval). Set aside until cool, but still pourable.

8. When the ice cream is almost done, drizzle the melted chocolate through the opening of the ice cream machine and allow it to solidify and break up in the ice cream for about 2 minutes. At this point, some of the chocolate solidified all together into one piece and tried to make my ice cream overflow over the sides of my mixer, so have a spoon handy in case you have to reach in there and break it up.

9. Pour ice cream into a storage container and freeze for at least 4 hours, until firm.

[Recipe Credit: Jeni’s Splendid Ice Creams at Home]

[Ice cream cookie recipe here]

Photo featured on SE