Okay, so you are feeling adventurous inside your kitchen and would want to make a homemade ice cream.  Then take up this challenge—a.k.a. making homemade chocolate chip pumpkin cookie dough ice cream.  Not only will you earn great self-satisfaction, but lots of love from your family and friends.

Chocolate Chip Pumpkin Cookie Dough Ice Cream
Chocolate Chip Pumpkin Cookie Dough Ice Cream



For ice cream:

  • 12 oz. can of evaporated milk
  • 4 oz. of whipped topping, thawed
  • ½ cup of sweetened condensed milk
  • 1 cup of heavy cream
  • 1 tsp. of vanilla extract


For the pumpkin chocolate chip cookie dough balls:

  • 3 tbsp. of pumpkin puree
  • 1 tsp. of pumpkin pie spice
  • 3/4 cup of flour
  • 1/2 cup mini chocolate chips, divided
  • 4 tbsp. of unsalted butter, softened
  • 2 tbsp. of brown sugar
  • ¼ cup of granulated sugar
  • ½ tsp. of vanilla extract
  • 1/8 tsp. of salt



  1. Into a large bowl, combine the condensed milk, heavy cream, evaporated milk and vanilla.
  2. Using an electric mixer, beat the ingredients for about 5 minutes or until you achieve smooth and creamy consistency.
  3. Add the whipped topping (make sure that it has been already thawed).
  4. Transfer the mixture into a freezer-safe container and put inside the freezer. Visit the mixture after an hour and stir the mixture using a rubber spatula.
  5. Meanwhile, prepare the pumpkin chocolate chip cookie dough by combining butter, sugars and vanilla into a medium-size mixing bowl. Whisk them together until you achieve light and fluffy consistency.
  6. Stir in pumpkin puree and mix again before adding the flour, pumpkin pie spice and salt. Mix again for the ingredients to blend well.
  7. Fold in ¼ cup of mini chocolate chips (set aside the other quarter cup for later use) and refrigerate the dough for about 20 minutes.
  8. Get a large baking sheet and line it with parchment paper (or just lightly grease it with non-stick spray).
  9. Roll the cookie dough into bite-sized balls, line them on the baking sheet and freeze them for about 20 minutes.
  10. After 2 hours of freezing the ice cream base, give it another quick stir and fold in the frozen cookie dough balls and the remaining portion of the mini chocolate chips.
  11. Freeze the ice cream for another 4 hours or if you prefer it, overnight. Just stir it again before the third hour of freezing time.
  12. Before serving, allow the ice cream to sit out at a room temperature for at least 15- 20 minutes.



Time and Serving

  • Preparation : 45 minutes & 4 hours of freezing
  • Cooking : not applicable
  • Serving : makes 8