I hope you haven’t set your ice cream maker aside just yet… you’ll need it for these fall inspired ice cream sandwiches! Take pumpkin spice ice cream (think pumpkin pie filling, frozen) and sandwich it between two brown sugar-graham cookies for one sensational frozen treat.
A sprinkle of turbinado sugar adds nice texture and gives each sandwich a sparkling finish. Skip the pie and finish off your fall feast with a platter of these addicting delights.
Pumpkin Ice Cream
- 2 Tbsp cornstarch
- 2 cups half-and-half, divided
- 1 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1 2/3 cups pure pumpkin
- 3/4 cup sugar
- 1 Tbsp vodka
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 drops red gel food coloring (optional)
- 3 drops yellow gel food coloring (optional)
- 1 1/3 cups flour
- 1/3 cup graham flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 Tbsp honey
- Turbinado sugar
- For the ice cream, whisk together cornstarch and 3 tablespoons half-and-half in a small bowl; set aside. Combine remaining half-and-half, cinnamon, cloves, ginger, and nutmeg in a heavy saucepan over medium heat. Bring to a boil, then remove from heat and let steep for 20 minutes.
- Whisk in pumpkin, sugar, vodka, vanilla, salt, food coloring, and reserved cornstarch mixture. Return to a boil over medium heat, whisking constantly. Cook until mixture resembles a thick milk shake. Remove from heat and cool to room temperature, then cover and chill for 6 hours in the refrigerator. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and place in the freezer for several hours, until firm.
- For the cookies, whisk together flour, graham flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl at medium speed until creamy. Add egg, vanilla, and honey, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for 2 hours.
- Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 24 (1 1/4-inch) balls of dough and place two inches apart on prepared baking sheets; flatten slightly and sprinkle with turbinado sugar. Bake, rotating pans halfway through, for 8 minutes, until edges are set. Immediately press baked cookies with the bottom of a glass to flatten slightly. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Freeze cookies in an airtight container for at least one hour.
- To assemble sandwiches, use a small cookie scoop to place a scoop of ice cream between two chilled cookies and press lightly. Place assembled ice cream sandwiches on a baking sheet and cover with plastic; return to the freezer for two hours. Wrap sandwiches individually in plastic wrap and store in the freezer for up to 7 days. Let stand at room temperature for 5 to 10 minutes before serving.
You’ll only need about half the batch of ice cream for the sandwiches. If you are serving a crowd or have the freezer space, double the cookie recipe.
- Calories: 260