Pumpkin Ice Cream Sandwiches
Brown butter brown sugar cookies with delicious pumpkin ice cream in between. Simple to make yet so incredible to eat.
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
-I used about 2 pints of ice cream.
-If your ice cream in too melty just pop them into the freezer to firm back up.