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Chocolate Chip Cookies and Cream Pumpkin Marshmallow Ice Cream

Bring something special to the table with this well-loved recipe.

Total Time
8 hrs
Servings: 1 quart
Course: Dessert
Cuisine: American

Ingredients

  • 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
  • 8 baked chocolate chip cookies, crushed
  • 1 1/2 cups marshmallow fluff

Instructions

    Cup of Yum
  1. 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 30 to 60 minutes.
  2. Once it’s cold, add the mixture to your ice cream maker and churn according to directions. A few minutes before it’s finished churning, add in 1 cup of marshmallow fluff and half of the cookies in a few increments. Once it’s finished churning, scoop the ice cream into a freezer-safe container. Stir in the remaining cookies and marshmallow, then freeze for at least 4 to 6 hours. Let sit for a few minutes before serving so the ice cream can soften.