Get ready because Fall is here!
Start this season off with a creamy, spiced, pumpkin ice cream filled between two homemade pepper-spiced gingersnap cookies.
I finally did it; made my first pumpkin recipe of the year. And because the city’s weather tries to throw you in for a loop by switching from hot to cold even within the same day, I decided to make ice cream. I think I’m safe with that, right? It’s still early in Fall.
For the longest time I have seen pumpkin pie filled in a gingersnap pie crust-no big deal, right? Initially I was going for the same look as my key lime pie ice cream but I wanted to change things up a bit as I have never made an ice cream sandwich until now. I have also never seen a gingersnap cookie filled with ice cream. Maybe it does exist and perhaps I didn’t look hard enough but whatever it is, I needed to give it a test.
Now let me warn you, this recipe isn’t for sensitive teeth. Gingersnaps as we all know tends to be a hard cookie even the homemade version I made here. However, if you make the sandwiches the same day as the cookies are baked, you can still enjoy a soft bite without squishing ice cream into your hands. And if you wait too long, no worries. As the ice cream softens, so will the cookies. Sometimes the messiest foods are the best foods to eat. It’s fun!
In any case, the flavors of the frozen creamy pumpkin ice cream pairs perfect in cooling down the pop of peppery gingersnaps; a perfect combination.
Creamy, spiced, pumpkin ice cream filled between two homemade peppery-spiced ginger snap cookies
- 2 cups heavy cream
- 1 ½ cups canned pumpkin
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 1/8 teaspoon all spice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 48 gingersnaps
- In a medium bowl, gently whisk all ingredients together just until blended. Cover and refrigerate for 1 to 2 hours or overnight.
- Remove pumpkin mixture from fridge and stir once more. Slowly pour into the ice cream maker and allow it to churn for 20 minutes or as per manufacturer's directions.
- Transfer ice cream into a chilled bowl and freeze for 2 to 4 hours to harden or serve as soft serve ice cream.
- Once ice cream has hardened, place 1 small scoop of ice cream onto the back of one gingersnap. Place another gingersnap on top and gently squeeze to fit ice cream to the edge of the cookies. ENJOY!
If making ice cream sandwiches ahead of time, double wrap each sandwich with plastic wrap and place into a covered container.
Gingersnap Pumpkin Ice Cream Sandwich recipe was created by Connie of URBAN BAKES.