Pumpkin Ginger Snap Ice Cream Sandwiches

I love everything pumpkin. Pumpkin cookies, breads, cakes, donuts, muffins, lattes, even pasta! So now that it’s officially fall it’s officially pumpkin spice everything season. This year I wanted to try something new and combine two of my favorites into one delicious treat—homemade pumpkin ice cream with homemade ginger snap cookies. These two were meant to be. One bite and you’ll think so too.

For the pumpkin ice cream, I followed the recipe in Sweet Cream and Sugar Cones. If you don’t have this cookbook yet, I suggest you pick up a copy because it’s loaded with ninety ice cream recipes. That’s enough recipes to make nearly two new flavors a week! It’s loaded with tips and tricks to crafting perfect ice cream at home and even has some baking recipes too. This isn’t an add, I’ve just loved every recipe I’ve tried from this book!

My go-to ginger snap recipe is actually a family recipe from my friend’s Kristine and Calen. A few years ago, I baked up cookies and cupcakes for their wedding reception and Calen requested I include ginger snaps as the recipe had been in his family for quite some time. I just love traditions like that and these cookies are so yummy and easy to make they may become your family cookie too.

Pumpkin Ginger Snap Ice Cream Sandwiches

Ingredients:
– Pumpkin ice cream
– Gingersnaps (recipe below)

Helpful supplies:
– Cookie dough scoop
– Small off-set spatula
– 1/3 cup dry measuring cup
– Baking sheet small enough to fit in your freezer (I use my 1/8 sheet pans)

Cookie ingredients:
– 3/4 cup vegetable shortening
– 1 cup sugar
– 1 egg
– 4 tbs. molasse
– 2 cup all-purpose flour
– 2 tsp. baking soda
– 1 tsp. ground ginger
– 1 tsp. ground cloves
– 1 tsp. cinnamon
– Granulated sugar for rolling dough in, use white sanding sugar for extra sparkle

Step 1: Preheat the oven to 350 degrees. Use a stand mixer, or a large bowl with a hand mixer, to combine the shortening and the sugar. Blend until the mixture is light and fluffy.

Step 2: Stir in the egg and molasses until combined. Then add the flour, baking soda, ginger, clovers and cinnamon. The dough with be thick and sticky.

Step 3: Cover the mixing bowl and place it in the fridge for at least 15 minutes so the dough can chill. If you skip this step the cookies will spread too much when baking.

Step 4: Remove the dough from the fridge and use a cookie dough scoop to form approximately 1.5″ balls of dough. Carefully roll the dough in a small bowl of sugar so all sides are covered. Place on a parchment or silpat lined baking sheet and bake for 8 minutes. Allow them to cool on the cookie sheet for a couple minutes, then place them on a cooling rack to cool completely.

Step 5: Place the ice cream in the fridge for 20 minutes to soften. Set a timer so your ice cream doesn’t become soup!

Step 6: Put your cookies face down on a tray. Pack the measuring cup with the softened pumpkin ice cream. Use the off-set spatula to carefully remove it from the cup and place it on an upside down cookie. Place another cookie on top and use the off-set spatula to smooth the sides. Repeat this with the other cookies and place them back in the freezer for 2 hours. Both the ice cream and the cookies keep for 1 week.