Gingersnap and Pumpkin Ice Cream Sandwiches
Pumpkin ice cream is one of my favorite ice cream flavors….ever. I don’t have it often as it’s seasonal, most places stop serving it shortly after Thanksgiving but most definitely take it off the menu after Christmas. In this short time it’s available, I’m also trying to get my fix of all the other seasonal flavors out there….Peppermint Mocha, anyone?
So, most of the time I miss it and have to wait until the following fall to indulge in the creamy, spicy blend of a frozen pumpkin pie. Not this year. I didn’t go to my local creamery, I blended up my own pumpkin ice cream complete with homemade pumpkin pie spice. And then I made some Gingersnaps. And then…..I sandwiched the two together. Yeah, I will pat myself on the back now. This was a pretty brilliant idea.
These are the perfect make ahead treat for a holiday party, you can assemble them and stash them in your freezer. Pull them out a few minutes before you plan to serve them, you won’t have to worry about leftovers melting…..because there won’t be any.
If you don’t have the patience, or time, to make your own ice cream and cookies then feel free to head down to your local grocery store and make some sandwiches using commercial ice cream and cookies. It won’t be as delicious as the homemade version but the flavor combination is out of this world.
Get the Recipe: Gingersnap and Pumpkin Ice Cream Sandwiches
- 1 Pint Pumpkin Ice Crem
- 40 Gingersnap Cookies
- To assemble the sandwiches:
- (I'm sure this is a no-brainer, but....you never know.) 🙂
- Thaw the ice cream until soft enough to scoop. Because of the high water content from the pumpkin puree it tends to freeze very firmly.
- Take one scoop of ice cream and place on top of one gingersnap, using a second cookie place on top of the ice cream and gently press down.