Buying an ice cream maker was at the top of my list this past summer, being that frozen treats are one of my main food groups from June to September. Ironically, about a week after my Cuisinart arrived in the mail, my facialist suggested that I cut out dairy from my diet. Eliminating milk has had a huge impact on my health and skin, but let’s be serious. An icy bowl of coconut milk ice cream can’t compete with full fat, straight-from-a-cow mint chocolate chip. I like to say that I’m 95% dairy-free, reserving the remaining percentage for my sanity, so there was no way I was making any substitutions for this recipe. I’ve reached my quota for the week, but I already know that pumpkin cookie dough ice cream is on the menu for Thanksgiving.
Pumpkin Cookie Dough Ice Cream
2 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup granulated sugar
3/4 cup pumpkin puree
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
12 chocolate chip cookies (slightly under baked and crushed)
Add the cream, milk, sugar, pumpkin puree, vanilla extract, pie spice and salt to a saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture is combined, making sure not to let it stick to the bottom. Continue to heat until the mixture becomes warm and begins to bubble around the edges. Remove from heat, add the mixture to a bowl, and refrigerate until cold, at least two hours.
Once the mixture is cold, add it to your ice cream maker and churn according to directions. A few minutes before it’s finished churning, gradually add in the cookie pieces. After it has finished churning, scoop the ice cream into a freezer-safe container. Freeze until it is firm, about four to six hours. Allow the ice cream to soften before serving.