Serious Eats: Recipes
Pumpkin Cookies and Cream Ice Cream
Inspired by Max's genius Pumpkin Brownie Chunk Ice Cream, I've married two great ice cream loves, Cookies & Cream and Pumpkin, in a recipe that's a real winner for Serious Eaters who love that pumpkin + chocolate combo as much I do.
Homemade pumpkin purée can really boost your pumpkin flavor, but the canned stuff will work well, too. You can use any pumpkin pie spice mix for this ice cream, but I'm particularly fond of the blend that Trader Joe's makes with cinnamon, ginger, lemon peel, nutmeg, cloves and just a hint of cardamom. If you don't have a Trader Joe's near you, try my standby homemade mix: 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground clove, and 1/8 teaspoon ground all spice. Check out this pumpkin ice cream primer for even more tips.
About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.
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