Pumpkin and Gingerbread Ice Cream Sandwiches

pumpkin and gingerbread ice cream sandwiches

Pumpkin ice cream sandwiched between two gingerbread cookies is the taste of fall in frozen form. (Photo by Mick Telkamp)

When the last of the summer tomatoes have been put up and the kids are back to school, one might be inclined to pack up the ice cream maker for another year, but these amazing little ice cream sandwiches may have you rethinking the season. Sweet, velvety pumpkin ice cream spiced with cinnamon and nutmeg pressed between two gingerbread cookies are the taste of autumn in a frozen treat so good it was worth waiting for pumpkins to come back in season.

We use a 3 inch round cookie cutter here, which is a nice size for this rich treat, but the shape and size is negotiable.  A surprisingly simple recipe, the hardest part about making these sweet treats may be waiting for them to firm up in the freezer.

Pumpkin and Gingerbread Ice Cream Sandwiches

Yield: 12 sandwiches

Pumpkin Ice Cream

  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 1 cup half and half
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Combine all ingredients in a bowl and whisk until smooth and frothy.

Process in ice cream maker according to manufacturers instructions.

Line 9×13 pan with parchment paper, pour ice cream into pan and smooth to level.

Place in freezer at least 2 hours to set.

Gingerbread Cookies

  • 2 1/2 cups flour
  • 1 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • 1 stick butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/4 cup molasses

Combine flour, baking soda, ginger, cloves and salt in a bowl and set aside.

Cream brown sugar and butter together in a stand mixer.

Add egg and mix to fully combine

Add oil and molasses.

Add dry mix and continue to mix until dough forms and color is uniform.

Transfer dough to a lightly floured surface and roll to a thickness of about 1/8”.

Use a 3” cookie or biscuit cutter to cut 24 cookies and place on 2 ungreased baking sheets.

Bake at 350 degrees for 15 minutes.

Remove from oven and allow to cool on trays.


Use the same cutter as used for cookies to cut hardened ice cream into 12 discs.

Sandwich each disc of ice cream between two gingerbread cookies.

Wrap each sandwich in plastic wrap to store in freezer at least 2 hours before serving.

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