Fall is my favorite season. As soon as the calendar says September 1st I want to take all my pumpkins out and decorate my house. I want to make soups and pies and…I step outside and remember this is Texas and It is 98 Degrees outside.
I Just kept thinking about it; I wanted to make something that tastes like fall but without having to turn my oven on for hours. Well, here is the answer: “Pumpkin Spice Ice Cream Sandwiches” How perfect are these! The best of both worlds, pumpkin season flavor and a refreshing treat all in one.
What you need to make Pumpkin Spice Ice Cream Sandwiches
Pumpkin pure (not to be confused with pumpkin pie pure)
Sweetened condensed milk
Heavy cream: chilled
Pumpkin Spice: I like to buy a new bottle of pumpkin spice every season. I feel that with time it loses it’s aroma and taste so, I would make sure the pumpkin spice it’s in very fragrant shape.
All purpose flour
Cinnamon: I love adding just a touch of cinnamon to these cookies but it is optional.
Butter: Unsalted at room temperature
Granulated sugar and brown sugar
Eggs: Room temperature
The biggest tip would be: be patient! Just kidding. Yes, we know ice cream takes several hours to get ready but we also know it is well worth the wait.
Ok, here are the real tips
Whip the cream until just fluffy. If you over whip it it’s going to difficult to fold it in and you might end up with lumpy ice cream.
To make sure you have evenly size and perfectly round cookies always use a cookie dough scoop. For this recipe I used a 9ml which is about 1 1/2 tablespoons. Make sure the scoop is packed down with cookie dough and don’t crowd the cookies on the cookie sheet. I always bake them in batches of six, leaving even space between them.
Lastly, let the cookies cool completely and place them in the freezer for the at least one hour. If you try to make a sandwich when the cookie is soft, it will brake when you press it down against the ice cream. You can wrap each individual sandwich in plastic wrap and storage them in a zip top bag until ready to eat.
Other recipes you might like
3 Ingredients Mango Ice cream (No-Churn) – Marisol Cooks
Honey Nut Banana Nice Cream – Marisol Cooks
No Churn Strawberry Ice Cream (3 Ingredients) – Marisol Cooks
Mocha Ice Pops – Marisol Cooks
Pumpkin Spice Ice Cream Sandwiches
- For the Ice cream:
- 1 cup pumpkin puree
- 1 can sweetened condensed milk
- 1-pint heavy cream, cold
- 1 ½ teaspoons pumpkin spice
- For the sandwich (cookies)
- 1 ¼ cup all purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- 1 stick of butter, room temperature
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla
- Make the Ice cream:
- In a large bowl, add the pumpkin pure, condensed milk and pumpkin spice. Whisk until very smooth. Set aside.
- In the bowl of an electric mixer whipped the heavy until just firm and fluffy. You don’t want stiff picks. Don’t over mix.
- Gently fold the whipped cream into the pumpkin mixture. Transfer to an airtight container and freeze until form, about 4 hours.
- Make the cookies:
- Preheat oven to 375 degrees. Liner a baking sheet with parchment paper.
- Sift together the flour, baking soda, salt, and cinnamon. Set aside.
- In the bowl of an electric mixer, cream the butter and sugars until light and fluffy. Scrape down the sides of the bowl if necessary. Add the egg and vanilla and mix until just combined.
- With the mixer in low, add the dry ingredients and mix until just combined. Do not over mix.
- Scoop about 2 tablespoons of dough onto your hand and roll them into small balls. Place onto prepared baking sheet about 1-2 inches apart. Bake for 10 minutes until golden brown around the edges.
- Let them sit on the baking sheet for a couple of minutes and then transfer to a cooling rack. Once they cookies are completely cool, transfer to a plate and place in the freezer until the ice cream is ready.
- Assemble the Pumpkin Spice Sandwiches
- Take one cookie (make sure it’s frozen or it will break when you press it down) and place a scoop of ice cream on the flat side of the cookie. Top with a second cookie, flat side down and gently. Wrap the sandwiches in plastic wrap and return to the freezer for another hour. Enjoy!