Gotta Have It: Pumpkin and Gingersnap Ice Cream Sandwiches

October 16, 2013

Pumpkin and gingersnap ice cream sandwiches from The Suburban Soapbox are a fall inspired treat.  Soft and chewy gingersnap cookies are paired with a spicy homemade pumpkin ice cream for a dynamite dessert.  You will need an ice cream maker for this recipe which you can pick up for a relatively inexpensive price wherever kitchen appliances are sold.  I suggest making a double batch of ice cream to enjoy throughout the season.

Pumpkin and Gingersnap Ice Cream Sandwiches

Ingredients:

For the Pumpkin Ice Cream:
2 cups whole milk
2 1/2 cups heavy cream
1 cup granulated sugar
1/2 tablespoon cinnamon
1/2 tablespoon nutmeg
1 teaspoon ground ginger
1 whole cinnamon stick
1/2 teaspoon kosher salt
8 large egg yolks
22.5 ounces pumpkin puree (canned is fine)
1/2 tablespoon vanilla
 
For the Gingersnaps:
2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/8 teaspoon ground pepper
11 tablespoons unsalted butter, at room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup molasses
1 large egg, at room temperature
 
For full recipe instructions, click here.

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