IT’S FINALLY FALL IN OHIO!!!!
And I’m just a little bit excited.
(Can you tell?)
I’ve been anxiously awaiting the arrival of fall since…well…last fall. And now that it’s finally here, I’m not wasting any time bringing the FULL ON FALL MADNESS in my household.
Boots are out, pumpkin spice is on deck, and I’m Pinning delicious, fatty, meat-and-potato-filled casseroles into the wee hours of the morning. It’s divine!
As the CEB (Chief Executive Blogger) of a site that is primarily ice cream-focused (with the occasional donut or hot chocolate supplement), my obsession with fall seems a bit counterintuitive; after all, you’d think I’d be more of a summer person since that’s technically supposed to be prime ice cream season.
But you know what, my friends? I’m choosing to defy seasonal blog logic and encourage us all to BREAK FREE from conventional ice cream limitations. I think Fall is the PERFECT time for ice cream, because you can tap into all these amazing comfort flavors like pecan, caramel, apple, etc. – the list goes on and on.
Summer might be over, but I’m just getting started!
For the first post of fall, I wanted to revisit my new favorite simple ice cream technique: the No Churn. Even though my first no-churn ice cream, the No Churn Cannoli, was a huge hit in our house (and on the blog), I still had some hesitation (and suspicion) about ice creams that aren’t made in a proper ice cream maker. I needed further documentation of this approach – after all, I don’t want to actively promote a product that’s just..meh.
As both a marketing person and a self-important food blogger (a pretty loathsome combination), I sometimes have these super intense conversations with myself about the strategic direction of my blog and what I should and shouldn’t do and how it can adversely affect the blog’s brand image.
Well, if I really want If the Spoon Fits to be a premium brand, should I really be making bastardized ice cream? Am I getting away from my core competency? What kind of message is this sending out to my followers?
Then I remember that the blog is supposed to be a HOBBY. It’s supposed to be FUN.
And you know what? I’m going to do what I want! And if what I want is to show the people that ice cream is a year-long thing, I need to remove any obstacles to ice cream production and enjoyment.
And also? I just really wanted to make something pumpkin-y and fast that was minimal effort on a Sunday afternoon.
On a more personal note, my husband and I are both finally done with grad school and it’s our very first fall together where he’s not getting home at 10pm and studying on the weekends. There’s nothing more I want to do this fall than just have fun and enjoy our favorite season. And you guys, sometimes all the egg yolks and fancy flavors and stressful photoshoots just aren’t fun at all – fun to make, fun to photograph, or fun to eat.
Don’t get me wrong, I always end up enjoying the blogging process regardless of the outcome, but there’s something especially satisfying about cutting corners and having it turn out fabulously. Which is how I feel about this Pumpkin Cookie Butter Ice Cream.
Aside from being easy, this ice cream is downright, honest-to-goodness delicious. Just like the No Churn Cannoli Ice Cream, this ice cream didn’t last more than a day or two in the freezer. As one of my favorite sayings goes, the proof is in the pudding! (Er…ice cream).
And in case you don’t believe me, my hard-to-please Senior Product Development Manager aka Faithful Taste Tester aka Husband had this to say upon his first bite:
“Wow. Oh man. Wow. This might be one of my favorites. Wow.”
(Please note multiple instances of the word Wow).
So there you have it.
And in case you’re wondering, we each had a bowl and a cone that night. Because that’s the way a low-stress, fabulous, and fun fall is supposed to be.
I’m not much of a delegator, but you guys. Go. Make. This. Now!
What are you waiting for?!
No Churn Pumpkin Cookie Butter Ice Cream
Yield: 1 (Heaping) Quart
- 2 cups heavy cream
- 1 can sweetened condensed milk (14 ounces)
- ½ cup pumpkin puree
- ½ cup cookie butter (I used Trader Joe’s version; you can also make your own)
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch of ground ginger
- Large pinch of salt, or to taste
- 2 cups crushed speculoos cookies, or some type of spicy/ginger cookie (I used Biscoff)
- In a large bowl, whip the heavy cream with an electric hand mixer on high for two to three minutes until it becomes whipped cream.
- In another medium sized bowl, whisk together the sweetened condensed milk, pumpkin, cookie butter, vanilla, and spices until well combined.
- Gently fold in the sweetened condensed milk mixture into the whipped cream, and gingerly stir together until just combined. Fold in the cookie pieces, saving a handful or two for the top.
- Move to a storage container if desired, then top with remaining cookies. Cover with plastic wrap, and store in the freezer overnight or for at least 4 hours. When ready to eat, let it rest on the counter for 10 or 15 minutes before eating so it gets nice and soft.
- Enjoy 🙂