Pumpkin Ice Cream Sandwiches Recipes
PUMPKIN ICE CREAM SANDWICHES
My grandfather loves these pumpkin-flavored treats. They remind him of a cookie his mother made. They're fun to eat no matter what your age. -Amber Wahl, Acampo, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, mix pumpkin and pie spice until blended; stir in ice cream. Freeze, covered, until firm enough to scoop., In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg yolks, pumpkin butter and vanilla. In another bowl, whisk flour, cream of tartar, baking soda, pie spice and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, 30 minutes or until firm enough to shape., Preheat oven to 325°. Shape dough into 24 (1-in.) balls; place 4 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar., Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., To assemble, spread a scoop of ice cream on bottom of a cookie. Top with a second cookie, pressing gently to attach. Place on a baking sheet; freeze until firm., Repeat with remaining ingredients. Wrap individually for longer storage.
Nutrition Facts : Calories 322 calories, Fat 16g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 154mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN-FACE ICE CREAM SANDWICHES
These friendly faces will elicit smiles from friends and family. You can use homemade or purchased sugar cookies in this recipe. -Pattie Ann Forssberg, Logan, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Tint orange with red and yellow food coloring. Frost the tops of 24 sugar cookies. Make pumpkin faces, using raisins for eyes and nose. Add a smile with red icing and stem with green icing. Let dry completely., Spoon ice cream onto bottom of plain cookies; top with frosted cookies. Place in individual plastic bags; seal. Freeze until serving.
Nutrition Facts :
PUMPKIN-GINGERBREAD ICE CREAM SANDWICHES
Homemade pumpkin ice cream plus homemade gingerbread cookies equals delicious Halloween party snacks. The pairing works wonderfully thanks to pumpkin's natural affinity for spices, such as ginger.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 15
Number Of Ingredients 9
Steps:
- Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.
- Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes.
- With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath. Freeze in an ice cream maker according to manufacturer's instructions. Sandwich ice cream between gingerbread cookies just before serving.
PUMPKIN AND ICE CREAM SANDWICH
Steps:
- Scoop out filling from a leftover pumpkin pie. Spread on a graham cracker. Top with softened vanilla ice cream and another graham cracker. Freeze until firm.
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- In a small bowl, whisk together the cocoa powder, flour, baking powder, pumpkin pie spice and salt. Set aside.
- In a large bowl, combine the pumpkin, butter, granulated and brown sugar. Beat with an electric mixer (or in the bowl of an electric stand mixer) on medium speed until well blended. Add the eggs and vanilla and mix for 1-2 minutes.
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- In a large bowl combine flour, brown sugar, baking powder, salt and pumpkin pie spice. In a medium bowl stir together milk, pumpkin, eggs and oil. Add pumpkin mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
- For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Spread batter, if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning when surfaces are bubbly and edges are slightly dry. Remove and cool on a wire rack. Layer cooled pancakes on a baking sheet or tray, placing sheets of parchment paper between each layer. Wrap baking sheet tightly with plastic wrap and freeze 4 hours or overnight.
- Cut ice cream into large chunks and place in the bowl of a stand mixer or a very large mixing bowl. Mix or stir with a wooden spoon until softened. Divide ice cream among half of the pancakes and spread to make an even layer. Top with remaining pancakes. Insert 4 pop sticks or pretzel sticks into each sandwich, spacing them evenly apart. Wrap each sandwich in plastic wrap and freeze at least 4 hours or until firm.
- Remove plastic and cut each sandwich between sticks into quarters. Dip the sandwiches into ice cream coating, leaving the wide end of each wedge plain. Transfer to a waxed paper- or parchment paper-lined baking sheet. If desired, immediately sprinkle with crushed graham crackers. Store in an airtight container in the freezer up to 1 month.
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- 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat. Set aside.
- 3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.
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- Make this awesome cookie dough from My Baking Addiction, except only use 1 tablespoon of molasses. Once your dough is well chilled in the refrigerator or freezer (we froze ours for 1.5 hours), hop back to this page for instructions on how to roll and bake the cookies.
- Cover 2 baking sheets with parchment paper. Take out your two slabs of well-chilled dough. Divide each slab into 6, equal pieces (approximately 1/4 cup per piece), yielding 12 pieces total.
- Using your hands, roll each piece of dough into a ball*, and then into the white sparking sugar. Place 6 balls, equally spaced apart, on each baking sheet.
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