I made ice cream in November.
Okay—fine. I made it for myself. But really, that means it’s for you, too. That’s how this works.
Today I turned 31 and I’m a little baffled. When I see the number 31 I laugh and think, “I’m not 31!” It’s happened more than once. The strange part: instead of opening a bottle of wine to write this, I grabbed a bowl of this ice cream. So apparently 31 isn’t driving me to drink.
The less wise part is that I sat down with a bowl at midnight.
If I were clever, I might list 31 things I’ve learned, goals for the year, or rules you should never break. (One of those would probably be: don’t eat ice cream at midnight when you’re 31.) I could offer polished life advice—work harder than everyone else, accept constructive criticism until it threatens who you are—but those sound like inspirational internet fodder and still don’t quite capture what I mean by being myself.
Instead, I’ll say this: while cookies-and-cream ice cream is fine, give me chocolate chip cookies folded into a rich base and I get unreasonably excited.
I’m fairly nostalgic by nature—often in my head I feel decades older than I am. But what I want out of 31 is simple: more focus on living in the present. It sounds cliché, but it’s honest. “Living in the moment” is deeper than it sounds, and I’d like to try to make every second count.
Every bacon-eating second, and yes, even some spinach-eating seconds.
I want to enjoy each minute, love what I do, help others, and keep buying neon blue leopard-print pillows for our mismatched couch just to annoy my husband. (Guilty.)
I also want to keep sharing recipes—like this ice cream—that I can’t stop sneaking spoonfuls from in the freezer. I want to chat with you, my imaginary internet friends, and only post the highlights on Instagram when life feels really fun. But I’d also like life to be genuinely fun, all the time.
Start with this ice cream. You won’t regret it.
Chocolate Chip Cookies and Cream Pumpkin Marshmallow Ice Cream
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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
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Combine the cream, milk, sugar, pumpkin puree, vanilla, pumpkin pie spice and salt in a saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture is smooth, taking care not to let it stick to the bottom. Heat until it begins to bubble around the edges. Remove from heat and refrigerate until completely cold, 30 to 60 minutes.
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Once chilled, churn in an ice cream maker according to the manufacturer’s directions. A few minutes before churning ends, add 1 cup of marshmallow fluff and half of the crushed cookies in increments. When churning is finished, transfer to a freezer-safe container, fold in the remaining cookies and marshmallow, then freeze at least 4 to 6 hours. Let soften a few minutes before serving.
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[Someone ate all of the bowls.]