Pumpkin Gingerbread Ice Cream Sandwiches Recipes

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PUMPKIN-GINGERBREAD ICE CREAM SANDWICHES



Pumpkin-Gingerbread Ice Cream Sandwiches image

Homemade pumpkin ice cream plus homemade gingerbread cookies equals delicious Halloween party snacks. The pairing works wonderfully thanks to pumpkin's natural affinity for spices, such as ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 15

Number Of Ingredients 9

1 cup whole milk
1/2 cup heavy cream
1/2 cup Milk Caramel
1 cinnamon stick
6 large egg yolks
1/4 cup sugar
1/2 cup canned solid-packed pumpkin
1/2 teaspoon pure vanilla extract
Chewy Gingerbread Cookies

Steps:

  • Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.
  • Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes.
  • With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath. Freeze in an ice cream maker according to manufacturer's instructions. Sandwich ice cream between gingerbread cookies just before serving.

GINGERBREAD ICE CREAM SANDWICHES



Gingerbread Ice Cream Sandwiches image

When it comes to making an ice cream sandwich, not all gingerbread men are created equal. Some are too crispy; others too soft, but these thin yet sturdy boys hold up nice in the freezer and make for a whimsical make-ahead dessert. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 13

3 cups vanilla ice cream
3/4 teaspoon ground cinnamon
COOKIES:
1/3 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1/3 cup molasses
2 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt

Steps:

  • In a blender, combine ice cream and cinnamon. Transfer to a freezer container; freeze for at least 2 hours., Meanwhile, in a large bowl, cream butter and brown sugar until light and fluffy. Add egg, then molasses. Combine flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool., To make ice cream sandwiches, spread 1/4 cup softened ice cream over the bottom of half of the cookies; top with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet at least 1 hour.

Nutrition Facts :

PUMPKIN-GINGERBREAD ICE CREAM SANDWICHES RECIPE - (4.4/5)



Pumpkin-Gingerbread Ice Cream Sandwiches Recipe - (4.4/5) image

Provided by kelsa94

Number Of Ingredients 8

1 cup whole milk
1/2 cup heavy cream
1/2 cup milk caramel
1 cinnamon stick
6 large egg yolks
1/4 cup sugar
1/2 cup canned solid-packed pumpkin
1/2 teaspoon pure vanilla extract

Steps:

  • Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside. Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes. With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath. Freeze in an ice cream maker according to manufacturer's instructions. Sandwich ice cream between gingerbread cookies just before serving.

PUMPKIN ICE CREAM SANDWICHES



Pumpkin Ice Cream Sandwiches image

My grandfather loves these pumpkin-flavored treats. They remind him of a cookie his mother made. They're fun to eat no matter what your age. -Amber Wahl, Acampo, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 15

3 cups canned pumpkin
3/4 teaspoon pumpkin pie spice
2 cartons (1-1/2 quarts each) vanilla ice cream, softened if necessary
COOKIES:
1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
3 large egg yolks
3 tablespoons pumpkin or apple butter
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/8 teaspoon salt

Steps:

  • In a large bowl, mix pumpkin and pie spice until blended; stir in ice cream. Freeze, covered, until firm enough to scoop., In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg yolks, pumpkin butter and vanilla. In another bowl, whisk flour, cream of tartar, baking soda, pie spice and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, 30 minutes or until firm enough to shape., Preheat oven to 325°. Shape dough into 24 (1-in.) balls; place 4 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar., Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., To assemble, spread a scoop of ice cream on bottom of a cookie. Top with a second cookie, pressing gently to attach. Place on a baking sheet; freeze until firm., Repeat with remaining ingredients. Wrap individually for longer storage.

Nutrition Facts : Calories 322 calories, Fat 16g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 154mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

GINGER-PUMPKIN ICE CREAM



Ginger-Pumpkin Ice cream image

Provided by Bryan Miller

Categories     ice creams and sorbets, dessert

Time 20m

Yield About 1 quart

Number Of Ingredients 8

2 cups milk
1 cup heavy cream
2/3 cup sugar
1/4 cup water
5 egg yolks
1 1/4 cup pumpkin puree (see instructions)
1/4 teaspoon powdered ginger
1/8 teaspoon freshly grated nutmeg

Steps:

  • In a small pot, scald the milk; in another pot, scald the cream.
  • In a saucepan, combine sugar and water and bring to a boil over medium heat, stirring at first until sugar dissolves. Let the mixture cook undisturbed until it caramelizes, 7 to 10 minutes.
  • When the sugar has caramelized, remove pan from the heat and add the cream at once, stirring constantly. Return pan to medium heat and stir constantly until all sugar is dissolved. Add milk and bring just to the boiling point.
  • In a mixing bowl, combine the egg yolks with the pumpkin puree and spices. Blend well with a wooden spoon.
  • Add the cream mixture to the pumpkin mixture, a little at a time, stirring constantly. Take care not to let the egg curdle. When all is incorporated, place the mixture in a heavy saucepan over medium heat and cook, stirring constanlty, until it becomes thick and coats the back of a spoon, about 5 minutes.
  • Remove from the heat, pour mixture into a large bowl and let cool at room temperature. Prepare ice cream in a manual or electric ice- cream machine according to the manufacturer's instructions.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 29 milligrams, Sugar 15 grams

EASY PUMPKIN-GINGERBREAD ICE CREAM SANDWICHES



Easy Pumpkin-Gingerbread Ice Cream Sandwiches image

Since when does dessert have to be serious? Ice cream sandwiches in fall flavors are great fun.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h45m

Yield Makes 12

Number Of Ingredients 2

24 store-bought chewy gingerbread cookies (or follow Chewy Gingerbread Cookies recipe)
1 quart store-bought pumpkin ice cream, softened in refrigerator about 30 minutes

Steps:

  • Place 12 cookies, flat sides up, on a rimmed baking sheet. Scoop 1/3 cup ice cream into center of each cookie. Place remaining cookies, flat side down, on top of ice cream. Gently press with flattened palm until ice cream spreads to edges of cookies. Freeze until ice cream is semi-firm, about 2 hours. Sandwiches can be frozen on baking sheet until firm, about 4 hours more, and then stored in a freezer bag up to 2 weeks. To serve, transfer cookies to refrigerator until ice cream softens slightly, about 30 minutes.

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