Friday, October 30, 2009

Pumpkin Spice Ice Cream Sandwiches


A few posts earlier, I mentioned that we'll be having a little Halloween get-together before trick-or-treating tomorrow. Well, I knew that it would be a crazy night with little time to spend in the kitchen. So, for dessert, I decided to make these delicious Pumpkin Spice Ice Cream Sandwiches using this homemade pumpkin ice cream .

The sandwiches are already completed, sitting neatly in my freezer, awaiting tomorrow's guests. I love that feeling! For the non pumpkin-lovers, I just filled the cookies with vanilla bean ice cream and rolled the edges in mini chocolate chips. They looked so yummy, that I ended up rolling ALL of them in chocolate.

The cookie recipe I used is listed at the bottom of the post. I made them with a spice cake, but if I used that recipe again, I'd definitely make a chocolate version. I love chocolate with pumpkin. It's just a really easy cake mix recipe, but I'm posting the ginger spice cookies that I will be using for this recipe from now on.


Pumpkin Spice Ice Cream Sandwiches
Adapted from: Our Best Bites

1. Make your ice cream and place it in the freezer to harden. Don't let it freeze all the way, just a couple of hours or until it's a good scooping consistency, but still soft enough to smash. And if you do end up freezing your ice cream all the way, let it sit at room temp until it's soft enough to scoop.

2. Make your cookies. The most important step is to under cook the cookies. More undercooked than you think you want them. Even if they're "doughy" they'll be a great consistency when frozen. Cook them so they're just done around the edges.

3. Let them 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.

4. Take your cookies and place a spoonful of jarred caramel sauce on each cookie. Don't spread it around. It will spread on its own when you smash the cookie together.

5. Use a cookie scooper to get nice, even sized ice cream scoops. Place another cookie on top.

6. Place on a cookie sheet 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!


Ginger Spice Cookies
recipe from: Paula Deen

3/4 C Butter flavored Crisco (not butter!)
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated. Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture. Stir until combined.

Roll the dough into 1 inch balls and roll in sugar. Place on cookie sheets. Bake for 7-8 minutes or until just set around the edges. Don't overbake! You want to keep them nice and chewy-soft in the middle when frozen.


Creamy Pumpkin Ice Cream
Adapted from: Our Best Bites

2 c. heavy cream
1 c. whole milk 1 c. canned pumpkin
2 tsp. vanilla
3/4 c. brown sugar
1 tsp. cinnamon
1/8 tsp. ground ginger
1/8 tsp. nutmeg

Make sure all liquid ingredients are very cold. Place brown sugar, cinnamon, ginger, and nutmeg in a mixing bowl. Stir with a whisk to combine. (Doing this helps the spices to distribute better in the mixture). Add cream, milk, pumpkin, and vanilla. Stir with a whisk until the brown sugar is dissolved. (How do you know if the brown sugar is dissolved? Stick your finger in there and then taste it! You shouldn't be able to feel any of the granules.)

If you have time, chill the mixture for a few hours in the fridge or about 20 minutes in the freezer before putting it in your ice cream maker. Process according to the manufacturers instructions (It takes about 20 minutes of churning in my ice cream maker). When finished, transfer to an airtight container and place in freezer to firm up before scooping.


Cake Mix Cookies (Alternate Cookie Recipe)

1 cake mix
1/2 c. shortening
2 eggs

Preheat oven to 350. Combine cake mix, shortening and eggs. The dough will be VERY stiff. Drop by tablespoonful onto cookie sheet and bake for 5-7 minutes. Let cookies cool completely on the cookie sheet instead of transferring them to a wire rack because they're so soft that they break and fall through the wire.


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