Empty My Fridge
Pumpkin Pie Ice Cream Sandwich
Ingredients
- Ice cream1
- Flour2 ¼ cups
- Cornstarch1 ½ tsp
- Pumpkin1 ½ tsp
- Baking soda½ tsp
- Baking powder½ tsp
- Salt½ tsp
- Butter1 cup
- Brown sugar½ cups
- Sugar½ cups
- Egg2
- Vanilla1 tsp
- Cinnamon · ground, for dusting
Instructions
- Line a 9x13-inch baking sheet with parchment and set aside. Let the pumpkin ice cream soften at room temperature until spreadable but not melted, about 15 minutes.
- Spread the softened ice cream evenly over the parchment to the edges, cover with another sheet of parchment, and freeze for at least 4 hours or up to 12 hours.
- Preheat the oven to 350°F (180°C). Line a large 21x15-inch baking sheet with parchment and set aside.
- Whisk together the flour, cornstarch, pumpkin pie spice, baking soda, baking powder and salt in a large bowl.
- Beat the butter, light brown sugar and granulated sugar on medium-high speed for 3 to 4 minutes until well combined. Beat in the eggs and vanilla for about 2 minutes, scraping the bowl as needed. On low speed, beat in the flour mixture in two additions, just until combined, about 1 minute.
- Scoop the dough with a standard cookie scoop (about 1½ tablespoons), spacing the balls 3 inches apart on the large sheet.
- Bake for about 12 minutes, until the edges are golden brown. Cool on the sheet for 3 minutes, then move to a wire rack and cool completely, about 20 minutes.
- Cut 12 rounds from the frozen ice cream using a 3-inch cutter or an upturned glass. Sandwich each between 2 cookies and dust with cinnamon if desired. Wrap each sandwich in parchment, put in freezer bags and freeze for up to 3 months.
Summarized from Tasty's video. Watch it for the details.
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