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.
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?
Me: WHAT IF I MAKE COOKIES AND CREAM ICE CREAM WITH THE PUMPKIN SPICE OREOS?
Mr. Eats: [contemplating this idea]
Me: BUT INSTEAD OF VANILLA ICE CREAM, I DO PUMPKIN ICE CREAM! WITH THE PUMPKIN OREOS! PUMPKIN COOKIES AND PUMPKIN CREAM!
Mr. Eats: And then will you clean up the pieces of my skull? Because you just blew my mind.
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.
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.
- 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)
- In a small bowl, make a slurry by mixing the cornstarch with 2 tablespoons of milk.
- 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.
- 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.
- 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.
- 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.
- 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.
- Press parchment paper onto the top of the ice cream and freeze in coldest part of your freezer for at least 4 hours.
- 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!