An ice cream favorite gets a perfect for fall flavor makeover in this homemade Chocolate Chip Pumpkin Cookie Dough Ice Cream...
So can we talk about how it is has been in the 70's and 80's here the past few days, and it also happens to be NOVEMBER? Usually by this time of the year, I am donning flannel and jeans with boots on the regular. But not the past couple of days- I am sporting short sleeves and broke back out the flip-flops (I decided to ignore the fact that I am in desperate need of a manicure. Carpe diem, right? ;) ) I figured these warm, summer-like days were the perfect time to finally share this new homemade ice cream recipe that I have had in the works for well over a year now.
Yes, folks. I have been holding out on you all with this one for 365+ days now. Please forgive me, but I have my reasons. My first round of photographs for this recipe didn't do it justice. I mean, it is crazy how much you can improve your food photography skills in just one short year. And so I broke down and made this recipe again some time the beginning of last month, photographed it, went to edit said photos, and realized that I hated those too (let's just say there was a lot of orange going on in that round of photos). So, I figured third time had to be the charm! :) Finally. A round of photos that I couldn't wait to share with you all. And let's just talk about this ice cream for a sec, k? Bite-sized chunks of pumpkin chocolate chip cookie dough and mini chocolate chips folded into a creamy homemade vanilla ice cream- pretty much fall ice cream perfection here, folks...
Chocolate Chip Pumpkin Cookie Dough Ice Cream
Prep Time: 45 minutes + 4+ hours freezing
Cook Time: None
Ingredients (8 servings)
- 12 oz can evaporated milk
- 1/2 cup sweetened condensed milk
- 1 cup heavy cream
- 1 tsp vanilla extract
- 4 oz whipped topping, thawed
- 4 tbsp unsalted butter, softened
- 2 tbsp brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 3 tbsp pumpkin puree
- 3/4 cup flour
- 1/8 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup mini chocolate chips, divided
In a large mixing bowl, combine the evaporated milk, condensed milk, heavy cream, and vanilla. Beat with an electric mixer until smooth and creamy, about 5-6 minutes. Fold in the thawed whipped topping. Transfer to a freezer safe container and place in the freezer. Mix with a rubber spatula after 1 hour of freezing.
While the ice cream base is starting to freeze, prepare the pumpkin chocolate chip cookie dough. In a medium mixing bowl, cream together the butter, the sugars, and vanilla until light & fluffy. Mix in the pumpkin puree. Add the flour, salt, and pumpkin pie spice. Mix well. Fold in 1/4 cup of the mini chocolate chips. Refrigerate the dough for at least 20 minutes.
Line a large baking sheet with parchment paper. Roll the cookie dough into bite-sized balls and place on the prepared baking sheet. Place the cookie sheet in the freezer and freeze for at least 20 minutes.
Once the ice cream base has been freezing for 2 hours, give another quick stir and then fold in the frozen cookie dough balls and the remaining 1/4 cup of mini chocolate chips. Freeze for at least 4 hours & up to overnight, stirring at least once more after the third hour of freezing.
Allow the ice cream to sit out at room temperature at least 15-20 minutes before scooping. Homemade ice cream freezes harder than store bought ice creams.
Scoop, serve, & enjoy!
Cover and freeze any leftovers.
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And I just want to point out very briefly that I am not at all complaining about this little "heat wave" we have been experiencing. I am not a fan of the cold or snow, so let's keep the warmer fall weather around as long as we can! But I never dreamed that my daughter and I would be enjoying a picnic lunch at the city park during the first week of November... ;)
This ice cream really is amazing, folks. If you happen to be a lover of the traditional chocolate chip cookie dough ice cream, then you are sure to love this fall version as well. And though it may seem complicated to make, it really isn't. Sure, it takes a little more time & effort than picking up a carton at the grocery store (by the way, I have yet to have seen a pumpkin chocolate chip cookie dough ice cream at a store so far). But the little extra effort is well worth it! :) Trust me on this one.
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