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Sarah Hearts

Sarah Hearts

food, holidays
/
October 1, 2014

Pumpkin Ginger Snap Ice Cream Sandwiches

Can't wait to try this recipe! I want to serve them at Thanksgiving this year in place of a traditional pumpkin pie.

I love everything pumpkin. Pumpkin cookies, breads, cakes, donuts, muffins, lattes, even pasta! So now that it’s officially fall it’s officially pumpkin spice everything season. This year I wanted to try something new and combine two of my favorites into one delicious treat—homemade pumpkin ice cream with homemade ginger snap cookies. These two were meant to be. One bite and you’ll think so too.

For the pumpkin ice cream, I followed the recipe in Sweet Cream and Sugar Cones. If you don’t have this cookbook yet, I suggest you pick up a copy because it’s loaded with ninety ice cream recipes. That’s enough recipes to make nearly two new flavors a week! It’s loaded with tips and tricks to crafting perfect ice cream at home and even has some baking recipes too. This isn’t an add, I’ve just loved every recipe I’ve tried from this book!

My go-to ginger snap recipe is actually a family recipe from my friend’s Kristine and Calen. A few years ago, I baked up cookies and cupcakes for their wedding reception and Calen requested I include ginger snaps as the recipe had been in his family for quite some time. I just love traditions like that and these cookies are so yummy and easy to make they may become your family cookie too.

These pumpkin ice cream sandwiches are made with homemade ginger snap cookies. So delish!

How yummy do these look? Can't wait to try this recipe this fall.

These pumpkin ice cream sandwiches are the perfect thing to serve this fall. They are the perfect way to celebrate fall in warmer climates too!

Pumpkin Ginger Snap Ice Cream Sandwiches

Ingredients:
– Pumpkin ice cream
– Gingersnaps (recipe below)

Helpful supplies:
– Cookie dough scoop
– Small off-set spatula
– 1/3 cup dry measuring cup
– Baking sheet small enough to fit in your freezer (I use my 1/8 sheet pans)

Cookie ingredients:
– 3/4 cup vegetable shortening
– 1 cup sugar
– 1 egg
– 4 tbs. molasse
– 2 cup all-purpose flour
–  2 tsp. baking soda
– 1 tsp. ground ginger
– 1 tsp. ground cloves
– 1 tsp. cinnamon
– Granulated sugar for rolling dough in, use white sanding sugar for extra sparkle

Step 1: Preheat the oven to 350 degrees. Use a stand mixer, or a large bowl with a hand mixer, to combine the shortening and the sugar. Blend until the mixture is light and fluffy.

Step 2: Stir in the egg and molasses until combined. Then add the flour, baking soda, ginger, clovers and cinnamon. The dough with be thick and sticky.

Step 3: Cover the mixing bowl and place it in the fridge for at least 15 minutes so the dough can chill. If you skip this step the cookies will spread too much when baking.

Step 4: Remove the dough from the fridge and use a cookie dough scoop to form approximately 1.5″ balls of dough. Carefully roll the dough in a small bowl of sugar so all sides are covered. Place on a parchment or silpat lined baking sheet and bake for 8 minutes. Allow them to cool on the cookie sheet for a couple minutes, then place them on a cooling rack to cool completely.

Step 5: Place the ice cream in the fridge for 20 minutes to soften. Set a timer so your ice cream doesn’t become soup!

Step 6: Put your cookies face down on a tray. Pack the measuring cup with the softened pumpkin ice cream. Use the off-set spatula to carefully remove it from the cup and place it on an upside down cookie. Place another cookie on top and use the off-set spatula to smooth the sides. Repeat this with the other cookies and place them back in the freezer for 2 hours. Both the ice cream and the cookies keep for 1 week.

Just when I thought I couldn't like pumpkin spice anymore! Can't wait to try this recipe for homemade pumpkin ice cream ginger snap sandwiches.

Love everything fall? Check out my fall page that’s loaded with DIYs, recipes and color inspiration for the season.

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4 Comments
  • Tan of Squirrelly Minds
    October 1, 2014

    What? You’re killing me. This looks incredible!

    Reply
  • Rachel | The Crafted Life
    October 4, 2014

    Yessss, pumpkin everything! I may or may not pin every image from this post :)

    Reply
  • Breanna Bertolini
    October 12, 2016

    Can you just become my personal chef? K thanks :)

    Reply
    • Sarah
      Breanna Bertolini
      October 12, 2016

      Ok! ;)

      Reply

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Hi, I’m Sarah

Hi, I’m Sarah

Hi I'm Sarah Rivero Khandjian and I'm a graphic designer turned maker. I find joy in creating things and helping others do the same!

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Fabric: knit almost non stretch swim-ish fabric from @topstitchatl 
Pattern: #orcharddress (up to a 60” chest)
Sewn on my @babylocksewing Soprano
.
For June’s version, I printed the size 0 at 70% scale and then cut about 4” off the length of view B. She’s a size 4/5 in ready to wear clothes. Mine is a size size 10 graded to a 12, shortened 3” and then 2” were taken off the straps (I’m 5’3”).
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If I don’t have a kid at my feet, I have a dog there. #sarahheartssews #babylockambassador #babylocksewing 
.
Top: @helens__closet #ashtontop (up to 58” chest)
Shorts: @papercutpatterns #tulashorts (up to a 63.7” hip)
Fabric: slub texture linen from @stylemakerfabrics
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If I don’t have a kid at my feet, I have a dog there. #sarahheartssews #babylockambassador #babylocksewing . Top: @helens__closet #ashtontop (up to 58” chest) Shorts: @papercutpatterns #tulashorts (up to a 63.7” hip) Fabric: slub texture linen from @stylemakerfabrics
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I made a swimsuit!!! #sarahheartssews #babylockambassador #babylocksewing
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Pattern: @fridaypatterncompany #seabrightswimmer 
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I made a swimsuit!!! #sarahheartssews #babylockambassador #babylocksewing . Pattern: @fridaypatterncompany #seabrightswimmer Fabric + lining: @fabricfairy Sewing machine: @babylocksewing Soprano
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