Pumpkin Ice Cream Sandwiches
These Pumpkin Ice Cream Sandwiches are homemade honey graham cookies, that taste exactly like graham crackers (except chewy), which are then sandwiched together with easy pumpkin ice cream. It’s like the epitome of autumn all rolled into one tasty frozen treat, that just happens to be two homemade cookies stuffed with ice cream. I’m definitely not mad about it this entire situation, and I hope you’re not either. Because the cookies are freshly baked, we’re taking a little help from the store and jazzing up ready-made vanilla ice cream. I’m sharing a quick and easy trick for semi-homemaking this recipe because it’s okay to cheat in the kitchen every once in a while.
You can freeze these ice cream sandwiches for up to 1 month before they start to get a little icky. The trick to keeping them fresh, longer, is to allow them to freeze for 1 hour and then wrap them each individually in plastic wrap. Then place all of the wrapped ice cream sandwiches in a large freezer storage bag. That’ll prevent them from getting frost bite.
Pumpkin Ice Cream Sandwiches
Equipment
- Mixer
- Ice cream scoop
- Baking sheets
Ingredients
Cookies:
- 3/4 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1/2 cup light-brown sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup white crystal sprinkles
Ice Cream:
- 1 1.5 qt store-bought vanilla ice cream, softened
- 1/2 cup canned pumpkin pie filling
- 2 teaspoons pumpkin spice
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper, set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3 minutes. Stir in the honey, vanilla extract and egg until well incorporated. Add the flour, baking powder, baking soda, salt and cinnamon, and stir until combined. Scoop out the dough evenly, using a small ice cream scoop, onto the prepared baking sheets. Sprinkle with the white crystal sprinkles and bake until lightly golden brown around the edges, about 8 to 10 minutes. Remove from the oven and let cool slightly on the baking sheets, about 5 minutes, before transferring them to a wire rack to cool completely.
- To prepare the ice cream, stir together the softened vanilla ice cream, pumpkin pie filling, and pumpkin pie spice until well combined. Transfer to a metal loaf pan or return to the original container. Cover and chill until set, about 4 hours or overnight.
- To assemble the sandwiches, lay out half of the cookies upside down. Place a scoop of ice cream on top of each and then sandwich together with the other half of the cookies, pressing firmly. Return to the baking pan and freezer until set, at least 1 hour before eating. Keep them in the freezer for up to 1 month, until ready to serve. Enjoy!
