Be the king of Halloween with this scream-worthy ice cream.
Happy Thursday, all! Halloween is quick approaching and I figured we all need a final, easy, delightful treat to whip up before the big Saturday spook-off. Not all of us are experiencing low temperatures and changing leaves, so this is an ode to the South where our weather has been pleasant, but certainly not seasonally aesthetic.
My No Churn Pumpkin King Oreo Ice Cream is eerily orange in color, speckled with crushed Oreos, and finished with an endearing cookie witch hat that I indeed created while wearing my own witch hat. Highly recommend. Jack Skellington would gobble a cone or two easily. If he can even gobble anything at all, I’m actually not sure how that would work.
Either way, kids and adults alike will devour this batch quickly. The ice cream is well spiced and flavored with real pumpkin, and lacks not in cookie chunks. Bonus points for a chocolate-dipped cone as a serving vessel!
Pumpkins Scream in the Dead of Night…
Better give them some ice cream to soothe their nerves.
My no churn ice creams contain the same two basic ingredients: heavy cream and condensed milk. I did not make this up; it is a well established combo. The mix-ins are what create each unique result.
First, dump your heavy cream into a big mixing bowl along with pumpkin puree, cinnamon, ginger, cloves, and orange food dye. I actually used a combination of red and yellow dyes and kept adjusting until I figured out my ideal orange finish. I had egg dye on hand – gel dye will require much fewer drops.
Whip the cream until firm peaks form, about 5-6 minutes. The cream will stand up on its own when the mixer is removed. Then, mix in the condensed milk and vanilla extract until combined. The cream will deflate somewhat, but should still hold its shape decently.
Finish by folding in a good heap of crushed Oreo cookies.
Pour half of your ice cream into a 9 x 5 inch loaf pan. Sprinkle more Oreos atop, then spread the remaining ice cream and Oreos. Cover with foil and freeze at least 4 hours, but overnight is always better.
Now, those cute little witch hats. HIGHLY recommend taking the time to make these: they’re the cutest embellishment for a bowl and excellent snackers for a festive board or treat arrangement.
Microwave some chocolate chips – I prefer dark or semi-sweet) for 1 minute. Stir, then heat 20-30 seconds longer until very smooth. Lay a piece of parchment over a baking sheet, then separate the wafers of several Oreos and scoop the cream out to create a clean cookie base. Unwrap an equal amount of Hershey’s kisses so each wafer matches with one Kiss.
Tip: The recipe card calls for 10 Oreos and 10 Kisses, but you can adjust the number and do as many or as few as you please! Keep in mind you may need more chocolate if you’re making a bunch of hats.
Dunk the Oreo wafer into the chocolate, toss around with a fork, then let excess drip back into the bowl before plopping onto the baking sheet. Stick a Hersheys kiss atop. You can also choose to dip the Kiss in the chocolate as well if you’d like a uniform color, which I did.
Once you’ve got all your witch hats, pop the baking sheet in the fridge for about 10 minutes to solidify the chocolate.
Tip: Dunk your sugar cones into any leftover chocolate for an extra little sweet treat! Pop those on your baking sheet with the witch hats and refrigerate both together to expedite the chocolate setting process.
Serve your ice cream in a bowl, on the cone, or scoop a few spoonfuls out at a time when you’re feeling a sugar craving hit!
Leftovers? Ice cream will keep well, sealed tightly with foil or in another freezer-safe airtight container, for up to 3 months.
ENJOY, witches!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Ice cream for all seasons:
No Churn Midnight Munchies Ice Cream
No Churn Hot Fudge Vanilla Ice Cream
No Churn Oreo Cookie Quarry Ice Cream
No Churn Cookie Monster Ice Cream
no churn pumpkin king oreo ice cream
Ingredients
- 2 cups heavy whipping cream
- 1/2 cup pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- orange food dye, to desired color
- 1 can sweetened condensed milk
- 2 tsp vanilla extract
- 1 cup Oreos, crushed, plus more for topping
- Oreo witch hats (see recipe below)
Oreo witch hats
- 10 Oreo wafers, cream center removed
- 10 Hershey's Kisses
- 1 cup semi sweet or dark chocolate chips
Instructions
- In the bowl of a stand mixer, combine the heavy cream, pumpkin puree, cinnamon, ginger, clove, and orange food dye. Whip on medium-high speed until soft peaks form, about 5-6 minutes. Adjust the food dye amounts as needed to achieve the orange hue you desire.
- Pour in the sweetened condensed milk and vanilla. Whip until combined. Fold in half of the crushed Oreos.
- Add half of the ice cream mix to a 9 x 5 inch bread pan. Sprinkle 1/4 cup of Oreos overtop, then dump the rest of the ice cream into the pan. Finish with the remaining Oreos.
- Cover and freeze the ice cream for at least 4 hours, but preferably overnight.
- Oreo witch hats: Melt the chocolate chips in a microwave-safe bowl for 1 minute. Stir, then heat an additional 20-30 seconds until very smooth. Line a large baking sheet with parchment paper. Dip the Oreo wafer into the chocolate, tossing to coat with a fork, then let excess drip back into the bowl before setting onto the baking sheet. Top with Hersheys kiss. If you desire a uniform color, you can dip the Kiss in the chocolate as well. I did! Set the baking sheet in the fridge for 10 minutes to let the chocolate set.
- Enjoy the ice cream in a bowl or atop a cone with a witch hat garnish!
