I’m pretty sure everyone in America is digging pumpkin right now. I know I am.
Are people in other countries as obsessed with pumpkin as we are? No? GET WITH THE TIMES, WORLD.
I don’t know where you live, but where I live we’re still cookin’ at about 90 degrees some days. I’m wanting to break out my scarves and boots and my cocomotion only to step out my door and melt Indiana Jones style. (If you know what I’m talking about, good on ya. If you don’t, YouTube it. Or don’t YouTube it. It’s kinda gross.)
All I know is that my volleyball girls probably wouldn’t know what I’m talking about. They make me feel old. But I’m not old. But I’m kind of old.
I’ll be watching college football with Mr. T, (because I’m a cool wife like that) and the age of the football players will pop up on the screen. They’re all, “I’m 21 years old!” And in my heart I’m like, “Hey! Me too!” But then my brain dropkicks me and I realize I’m actually 25 and older than almost every player on that field. I have no idea when that happened. Sometime in between the four thousand diaper change and the two thousand nursing session.
Oh well. Hopefully I’m like a fine wine and just get better with age. ANYWAY. The point I was originally trying to make before I found myself on all these crazy tangents was that it’s still kind of hot.
So here’s a math problem for you. If it is 90 degrees one day in September but you want to eat 30 different pumpkin treats, what should you make?
Solution: One No-Bake Pumpkin Oreo Ice Cream Dessert.
See? Math is easy. I don’t know what everyone is always complaining about.
This stuff is awesome. It’s like a cookies and cream ice cream treat and a pumpkin pie fell in love, got hitched and had a delicious baby. Not as delicious as my baby obviously, but that is nearly impossible to accomplish.
Jeez. I just realized I’m so Mormon my desserts can’t even have babies out of wedlock.
This dessert is awesome though, because you basically make your own pumpkin pie ice cream without having to deal with the mess of an ice cream maker and stuff. Not that I would discourage anyone from ever embarking on their own ice cream making journey via the almighty ice cream maker, but sometimes it’s nice to be able to whip something up without having to have fancy equipment.
- 4 dozen Oreo cookies, crushed into crumbs
- 1/2 cup salted butter, melted
- 2 cups canned pumpkin (not pumpkin pie filling)
- 1.4 quarts Vanilla Ice Cream
- 1 teaspoon pumpkin pie spice
- 1 cup granulated sugar
- 1 teaspoon salt
- Set ice cream out of the freezer to soften.
- Combine half of crushed Oreos with melted butter. Press into the bottom of a 9x13 pan.
- In a large bowl, mix together the pumpkin, slightly softened ice cream, pumpkin pie spice, sugar and salt until completely incorporated.
- Pour half of ice cream mixture over top of the Oreo cookie crust. Sprinkle the remaining crushed Oreos over the ice cream layer.
- Spoon the remaining half of ice cream mixture over top the crushed Oreos. Cover with plastic wrap and freeze for at least 5 hours of overnight.
- Cut in squares to serve. Top with whipped cream, chocolate sauce and additional Oreos.
Also, chocolate and pumpkin were just meant for each other. Pumpkin + Chocolate 4ever.