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Pumpkin Graham Ice Cream Sandwiches

  • Yield: 12 ice cream sandwiches

Ingredients

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)

Graham Cookies

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

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.


Nutrition

  • Calories: 260