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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