Pumpkin Ice Cream Sandwiches

If you’re melting like the wicked witch in these final days of summer, cool down with these pumpkin ice cream sandwiches to summon fall

These ice cream sandwiches use a no churn ice cream so you don’t need specialized equipment to make them. The high fat content and whipping process helps the ice cream freeze with a soft texture. The ice cream is paired with a dark chocolate and coffee infused cake-like cookie that stays soft when frozen to contrast with the sweet, rich filling. These take several hours to make, but properly stored, they will last about 2 weeks in the freezer for grabbing a decadent treat on a hot afternoon.

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Makes: approximately 8 ice cream sandwiches using a 2.5 x 3.25 inch pumpkin shaped cookie cutter

For the ice cream:

2 cups heavy whipping cream

1 can (14 ounces) sweetened condensed milk

1/2 cup pumpkin puree

1 Tablespoon bourbon (or 1 teaspoon vanilla extract)

1 teaspoon pie spice (find my homemade spice blend here)

Pinch of salt

Line a 9x13 inch pan with wax paper. In a mixing bowl, stir together condensed milk, pumpkin puree, bourbon, pie spice, and salt. In a separate bowl, whip the heavy cream. Once stiff peaks form, add one third of the whipped cream into the pumpkin mix. Repeat with two more additions until all whipped cream is incorporated. The mixture should be light and fluffy with no lumps remaining. Transfer the mixture into the lined pan. Cover with a plastic wrap and place in the freezer. Freeze for around 4 hours. The mixture will be easiest to make shaped sandwiches if it is set but not completely hardened.

For the cookies:

1 1/4 cups all purpose flour

1/2 cup dark cocoa powder

1 teaspoon baking soda

1 teaspoon cornstarch

1/2 teaspoon kosher salt

1 stick of unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar

1/4 cup coffee

1/2 cup pumpkin puree

Preheat oven to 350F. Line a 12x16 inch baking pan with parchment paper. In a bowl, combine flour, cocoa powder, baking soda, cornstarch and salt. In the bowl of a stand mixer, cream butter and both sugars. Add coffee to the creamed butter mixture and combine. Next, add one third of the dry ingredients and mix until incorporated. Add half of the pumpkin puree. Scrape down the sides of the mixing bowl. Repeat with another third of dry ingredients, then remaining pumpkin puree, and finally with remaining dry ingredients. Mixture will be thick. Spread the batter onto the prepared baking sheet in an even layer. It will be seem thin but will rise in the oven. Bake for 11-12 minutes. Remove from oven and let cool.

To assemble the sandwiches:

Use a pumpkin shaped cookie cutter to punch out 16 shapes from cooled cookie. They will be crumbly so work carefully. Place on a parchment lined baking sheet and transfer to freezer. Once ice cream is set, punch out 8 pumpkin shapes with the same cookie cutter. Transfer ice cream back to freezer as needed if softening too much. Stack ice cream in between two cookies. Wrap each sandwich tightly in plastic wrap. Place in an air tight container. Freeze until ready to eat.

Note: The pumpkin shapes are festive, but if you need a less fussy method of making the sandwiches, simply cut the cookie in half. Place the slab of ice cream in the center. Trim the edges and cut into rectangles.