Pumpkin Spice Ice Cream Sandwiches
Ice cream is sandwiched between soft spice cookies to make the perfect little frozen treat!
Servings sandwiches
Ingredients
Cookies
- 1 Duncan Hines spice cake mix
- ½ cup oil or butter flavored shortening
- 2 eggs
- jarred caramel sauce optional
- Pumpkin spice ice cream or vanilla, salted caramel, etc.
Instructions
Cookies
- Preheat oven to 350℉. Beat cake mix, oil or shortening, and eggs together until well combined. Use a cookie scoop to scoop about 1 ½ tablespoons of dough into a balls and place on a parchment lined cookie sheet. Bake for 5-7 minutes or until just barely set but still soft. Let your cookies cool completely and then pop them in the freezer for a bit to help them firm up. This way, they won’t fall apart when you’re smashing your sandwiches together.
Assembly
- Take your cookies and optionally place a small spoonful of jarred caramel sauce half the cookies. Don’t spread it around. It will spread on its own when you smash the cookie together.
- Use a cookie scooper to get nice, even sized ice cream scoops. Place a scoop on one cookie then place another cookie on top (you can caramel both sides, or just one- up to you) and gently press together.
- Place on a plate/cookie sheet/whatever in a single layer and place in the freezer immediately. If you’re making a bunch of sandwiches, put them in the freezer as you go so they don’t melt on your counter! Wait until they harden completely (overnight) before putting them in an air tight container or Ziplock bag.
- When you want to eat them, just let them sit at room temp for about 5 minutes to let them soften a bit and they’ll be perfect!
Notes
- Store finished ice cream sandwiches in an airtight bag or container in the freezer.
- If you don't plan on eating them all quickly, wrap each sandwich in plastic wrap or foil before transferring to a Ziplock freezer bag for storage. Eat your ice cream sandwiches within 3 months for best results.
2 cups heavy cream
1 cup whole milk
1 cup canned pumpkin
2 teaspoons vanilla extract
3/4 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg Place brown sugar, cinnamon, ginger, and nutmeg in a mixing bowl. Stir with a whisk to combine. Add pumpkin and whisk together.
Add cream, milk and vanilla. Stir with a whisk until everything is well distributed and brown sugar is mostly dissolved.
For best results, chill mixture in the fridge for several hours and then process in ice cream maker according to manufacturers instructions. Transfer ice cream to an airtight container and freeze for just a couple of hours or until it’s a good scooping consistency, but still soft enough to smash.
Nutrition
Serving: 1sandwich, Calories: 332kcal, Carbohydrates: 38g, Protein: 3g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 32mg, Sodium: 232mg, Potassium: 190mg, Fiber: 1g, Sugar: 29g, Vitamin A: 2537IU, Vitamin C: 1mg, Calcium: 77mg, Iron: 2mg
Calories: 332kcal
Cost: $15
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