It is entirely too cold for ice cream. I can’t even believe my brain went there.

I actually started out thinking of a neighbor that Meeker and I used to have when we were first married. She had just moved here from France and had the most sophisticated accent I’d ever heard.

She worked out approximately six hours a day at the gym in our apartment complex. She wore large black sunglasses every waking moment (inside and outside) because she didn’t believe in botox, but still wanted to hide her wrinkles. We used to watch Food Network together while we were on the treadmills and she repeatedly told me that Sandra Lee’s cooking couldn’t possible be any good because she was too dang skinny.


She also used to make me these little cornflake chocolate cluster cookies that I adored – but for some reason, never got the recipe for.

I had a hankering for them yesterday, so I tried to make them and they didn’t turn out at all like the French neighbor’s. But they did turn out deliciously.

As I was standing over the sink, messily shoving handfuls of my failed cornflake cookies into my mouth I thought how perfect they would be atop some ice cream.

But it’s OCTOBER, Self. No one eats ice cream in October. You’re wearing a scarf.

Just put some pumpkin in there, no one will even notice.

Oh and some cinnamon.

And some maple syrup.

And that cornflake mess kind of looks like dried up leaves. You’re good.


Pumpkin Ice Cream + Cornflake Crunch

PRINT Recipe

  • 3 C vanilla ice cream
  • 1/4 C pumpkin puree
  • 1 T maple syrup
  • 1 t cinnamon

Combine all ingredients in a food processor or blender and mix until combined. Pour into a large freezer safe container and return to the freezer until it’s scoopable.

Cornflake Crunch

  • 1 C chocolate chips
  • 1 T butter/oil
  • 2 C cornflakes
  • 1/4 C roasted almonds, chopped

Put the chocolate chips and the butter/oil in a microwavable bowl and microwave for 1-2 minutes. Remove and stir until all the chocolate is melty and smooth.

Pour in the cornflakes and chopped almonds and stir to combine. Spread them out in a single layer, cover with plastic and refrigerate until solid. Remove and break into chunks.

Sprinkle over the scoops of pumpkin ice cream, put on a sweater (or six) and enjoy!


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