Though pumpkin is a flavor normally consumed in the fall, ice cream is still a craving SO what’s better than combining the flavors of fall into an incredible chilled treat? Nothing, the answer is, nothing.
I’m not sure if you’ve ever heard of the ice cream sandwich pint hack but it is definitely a game changer and makes creating ice cream sandwiches a lot less difficult. Basically all you do, is grab a pint of your favorite ice cream, grab a sharp knife an cut the pint into discs, remove the wrapping and voila, perfect circles of ice cream ready to be sandwiched in between two cookies.
What you’ll need:
- butter
- sugar
- light brown sugar
- dark brown sugar
- an egg
- vanilla extract
- flour
- cornstarch
- baking soda
- salt
- cinnamon
- pumpkin ice cream
This recipe is very simple actually. The cookie is a brown butter brown sugar, snickerdoodle like cookie and with the ice cream hack I just shared, your bound to knock this one out of park. These can even stay in the freezer in an air tight container for awhile so once you whip up a batch you can either share them with family and friends or stock up your freezer for that late night craving.
Pumpkin Ice Cream Sandwiches
Ingredients
For Cookies:
- 1/2 cup butter (1 stick, browned)
- 1/2 cup light brown sugar
- 1/4 cup dark brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/2 cups flour
- 2 pints Pumpkin Ice cream
Instructions
- Preheat your oven 350° and line your baking sheets with parchment paper.
- In a large bowl add your butter & sugars and mix until combined, add your eggs and vanilla extract and mix again.
- Add your dry ingredients and stir until combined and your dough has formed.
- Scoop into 1-2 inch balls and roll in sugar and cinnamon. Place on a baking sheet lined with parchment paper.
- Bake at 350° for 8-10 minutes and let cool completly.
- Once your cookies are cooled, add your pumpkin ice cream in between two cookies and place in the freezer to harden. (You can cut the pint and place the discs in between or use an ice cream scoop and place in between.)
- Once chilled and set, share and enjoy! Store in the freezer for up to a week.
Notes
Well that’s it!! Pumpkin ice cream sandwiches that you can make at home. I hope this recipe made you smile and your taste buds thank you. If you enjoyed these ice cream sandwiches, I would love for you to write a review so others can know to make them too and be sure to check out my other recipes too! Maybe you’ll find another recipe to bake and enjoy.
If you post on instgram, please tag me, @whiskfullyblessed, so I can see your posts and share them. That is one of my favorite things to see as a food blogger. Don’t forget to smile because you are SO loved.
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