Pumpkin Ice Cream Sandwiches are the perfect Fall treat!
Are you in need of an easy, pumpkin dessert to make it really feel like Fall? These Pumpkin Ice Cream Sandwiches are just the answer! Lucious spiced, pumpkin ice cream is sandwiched in-between chewy gingersnap cookies and rolled in rich chocolate chips…
And the best part? They are a cinch to make! (And I’ve got some substitutions that make this even quicker!)
Chewy Gingersnap Cookies
These cookies are one of my favorites and are made even better by the spiced, pumpkin ice cream!
Mix the cookie dough and chill for 20 – 30 minutes. Scoop into balls, flatten and bake. Make the cookies as small or as large as you would like. Sprinkle with sugar after they come out of the oven. Allow to cool.
Spiced Pumpkin Ice Cream
To make the filling of these ice cream sandwiches you simply mix a few ingredients into vanilla ice cream!
Start by mixing pumpkin puree, cinnamon, nutmeg, ginger, cloves and white pepper until smooth. Spoon this mixture into a sheet pan or glass dish and allow to freeze until hardened, about 30 minutes.
Making Pumpkin Ice Cream Sandwiches
Once the ice cream has hardened, remove from the freezer. Using a round cookie cutter the size of your gingersnaps, cut out circles of the spiced pumpkin ice cream.
Then add the ice cream circles to a cookie and add another cookie on top, pressing down lightly.
Optionally, you can roll each ice cream sandwich in chocolate chips if you would like.
Wrap and return to the freezer until hardened again. Serve right out of the freezer – allowing it to soften for a few minutes if needed.
Substitutions
If you don’t feel like baking or mixing you can still enjoy these fall flavored ice cream sandwiches! Simply purchase any ginger cookies you can find and a pumpkin flavored ice cream. Couldn’t be easier!
Fall Flavors
Looking for more Fall desserts? Try my Pear Apple Rose Tart or my Pumpkin Pie with Sage + Pecan Crumble!
What’s your favorite fall dessert?
Pumpkin Ice Cream Sandwiches
Ingredients
Pumpkin Ice Cream
- 1 cup Pumpkin Puree
- 1 quart Vanilla Ice Cream
- 1/4 - 1/2 teaspoon Ground Spices - Nutmeg Cinnamon, Ginger, Cloves, White Pepper, to your taste
- 1 tablespoon Bourbon optional
- Chocolate Chips optional
Chewy Gingersnaps
- 1 cup Butter softened
- 3/4 cup Brown Sugar packed
- 1/4 cup Molasses
- 1 large Egg
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- 2 1/2 cups AP Flour
- Sugar for Sprinkling on Top optional
Instructions
Pumpkin Ice Cream
- Mix pumpkin puree into vanilla ice cream. Then mix in the ground spices – the amount of each depends on your preference, but I suggest starting with at least 1/4 teaspoon each and adjust from there. Mix in the bourbon, if using.
- Spoon the spiced pumpkin ice cream into a baking sheet or glass dish and place in the freezer until hardened. This usually takes around 30 minutes or so.
Chewy Gingersnaps
- Preheat oven to 350 degrees. Cream together butter and brown sugar. Then blend in the molasses and egg. Finally mix in the remaining ingredients until you have a smooth dough. Wrap and chill the dough for 15 – 20 minutes.
- Remove the chilled dough and roll into balls, flattening slightly with a glass. You can make the cookies as small or large as you would like. Standard size cookies make roughly 24 cookies or 12 sandwiches. Bake for 10 – 15 minutes, depending on the size of your cookies.
- Remove from the oven and sprinkle with sugar. Allow to cool.
Pumpkin Ice Cream Sandwiches
- Remove pumpkin ice cream for the fridge and cut into rounds using a round cookie cutter the size of your cookies.
- Place pumpkin ice cream round onto the bottom of a gingersnap and top with another cookie. Roll in chocolate chips if desired.
- Wrap and place in the freezer for another 10 minutes or so to re-harden before serving. You may need to let them set out for a few minutes if they have been in the freezer for longer.
Nutrition
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