:: Pumpkin Waffle Cone Ice Cream ::
We are celebrating today with a big scoop of Pumpkin Waffle Cone Ice Cream. Today my baby boy is 8! I can hardly believe that my little guy has become such a big boy. We have planned a family trip for this big day, but first there is always room for ice cream. Pumpkin Waffle Cone Ice Cream for breakfast sounds like a great way to start off our weekend celebration!
I love this time of year when pumpkin recipes are at their best. Since Mason, loves ice cream and oddly enough he loves pumpkin {he is my picky eater) I combined the two along with his favorite butter waffle cookies. The perfect birthday treat.
Now let’s get back to my little boy, I mean big boy…..he is smart, dynamic, an old soul, loveable, a great hugger, and most of all a mama’s boy through and through. I thank God everyday for being chosen to be his mother, cheerleader, and advocate. Mason hasn’t always had the easiest of paths. He is a fighter, and he has made me one too. Believe me, this week was a little rough having his annual IEP, but his determination and our drive to help him keeps us going.
He loves the beach, his Legos, Mine Craft, and history.
He can tell you everything you need to know about the Titanic, World War 1 and 2, as well as the Transcontinental Railroad.
We love him to the moon and back. So today we celebrate, Eight is great!
Prep time:
Cook time:
Total time:
Serves: 8
- 1 cup milk
- 2 cups heavy cream
- ¾ cup sugar
- ½ cup pumpkin puree
- 2 teaspoons malted milk
- 1 teaspoon vanilla
- 1 teaspoon pumpkin spice
- 5 butter waffle cookies (smashed)
- In a small bowl whisk the milk, vanilla, sugar, and malted milk together.
- Add in the pumpkin puree and pumpkin spice and mix until smooth.
- Pour in the heavy cream and lightly mix until combined.
- Pour the ice cream mixture into the base of an ice cream mixer and turn on.
- Mix for 18 minutes.
- Turn off and add in the smashed cookies.
- Turn the ice cream machine back on and mix for two more minutes.
- Spoon the ice cream into a freezer safe container and place in the freezer for two hours, then it's ready to serve.
