gingerbread pumpkin ice cream sandwiches

pumpkin ice cream sandwiches

Yeah, honestly, the title and pictures pretty much sell themselves.

I love ice cream sandwiches. Like, a lot, and the fact that I don't make them more is kind of a tragedy. Except maybe for the size of my waistline. Flipping through the October Martha Stewart Living (yeah in my fantasy life I have time to make wreaths out of corn husks and carve art museum-worthy pumpkins), these caught my eye immediately.

Let's start with these gingerbread cookies, because to be honest, they are damn good on their own. Martha does not mess around with ginger: 2 tablespoons fresh and 2 1/2 teaspoons ground ginger mean these cookies remind you why we call ginger a spice.

…They're spicy, get it?

gingerbread pumpkin ice cream sandwiches

Maybe in a parallel universe where I have endless free time and also boundless ambition in the kitchen, I'd have made my own pumpkin ice cream. But when Trader Joe's makes a beautiful, rich, delicious version, that just seems kind of silly. Also, you just baked 30 cookies, and you are more likely than not saner than I and therefore not the owner of an ice cream machine, so seriously, just buy some pumpkin ice cream.

Scoop, squish, freeze, stuff in your face. No problem.

gingerbread pumpkin ice cream sandwiches
adapted from Martha Stewart Living October 2013

1 batch gingerbread cookies (see recipe below)
pumpkin ice cream, homemade or store-bought

Using an ice scream scoop, scoop a ball of ice cream onto a gingerbread cookie. Top with another cookie and press together. Wrap in plastic wrap and freeze for at least 2 hours.

chewy gingerbread cookies
adapted from Martha Stewart

3 cups plus 2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
2 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup unsalted butter (2 sticks), room temperature
1 cup tightly packed dark brown sugar
2 tablespoons peeled and finely grated fresh ginger
1/2 cup unsulfured molasses
2 tablespoons baking powder, dissolved in 1 tablespoon boiling water
1/3 cup granulated sugar, for rolling

Combine the flour, cocoa powder, ground ginger, cinnamon, cloves, and nutmeg in a medium bowl, stirring with a whisk.

In the bowl of a mixer fitted with the paddle attachment, beat together butter, brown sugar, and fresh ginger on medium speed until fluffy, around 5 minutes. Add the molasses and beat until just combined. Reduce the speed to low. Add half the flour mixture, then the baking powder mixture, then the rest of the flour mixture, beating until just combined after each addition.

Form the dough into a disk, wrap in plastic wrap, and chill for at least 2 hours.

Preheat the oven to 325 degrees F. Prepare a baking sheet with parchment paper. Shape the dough into 1 1/2-inch balls, then roll each in the granulated sugar before placing on the prepared baking sheet. Bake at 325 for 10-12 minutes, until the cookies have cracked on the top. Remove from oven, and cool for 5 minutes on the pan before moving to a wired rack to cool completely.

Makes about 30-34 cookies.

One thought on “gingerbread pumpkin ice cream sandwiches

Leave a Reply

Your email address will not be published. Required fields are marked *