Name: Pumpkin Spice Ice Cream Sandwiches
Ingredients: ½ cup pumpkin puree; 3 tablespoons sugar; ½ teaspoon cinnamon; 1/8 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1 pint vanilla ice cream (softened); 24 3-inch ginger snap cookies (frozen)

If you haven’t already overloaded on pumpkin spice treats, pumpkin spice ice cream sandwiches are something you need in your life. If you are over pumpkin recipes, for now, just save this for later.

Stack of Pumpkin Spice Ice Cream Sandwiches

You’ll be glad you did!

Stack of Pumpkin Spice Ice Cream Sandwich

Easy Step by Step Instructions for Pumpkin Spice Ice Cream Sandwich

In a medium-size mixing bowl, whisk together 1/2 cup pumpkin puree (you can use canned or this recipe for making your own pumpkin puree), 3 tablespoons sugar, ½ teaspoon cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon ground cloves, and 1 pint vanilla ice cream, softened.

Making Pumpkin Spice Ice Cream — Stir until completely combined, and ….

Pumpkin Spice Ice Cream — … transfer to a freezer container. Freeze until hardened.

Ginger Snap Cookies — While the ice cream is freezing, prepare ginger snaps using this recipe, or use some store-bought cookies. Here’s a pro tip: Freeze the ginger snaps for a few hours. That way, the ice cream doesn’t melt while you’s assembling the sandwiches.

Once the cookies and ice cream are good and frozen, …

Making Pumpkin Spice Ice Cream Sandwiches — … place twelve gingersnaps upside down on a cookie sheet. Put a scoop of ice cream on top of them, and cover with the other twelve. Gently press down on the top cookie to spread the ice cream filling. If your ice cream is soft or has started to melt, put the cookie sheet in the freezer for another hour.

Wrapped Pumpkin Spice Ice Cream Sandwich — Then individually wrap each sandwich in a piece of plastic, and …

Free Printable Recipe for Pumpkin Spice Ice Cream Sandwiches

Pumpkin Spice Ice Cream Sandwiches

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Ingredients

½ cup pumpkin puree
3 tablespoons sugar
½ teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 pint vanilla ice cream softened
24 3-inch ginger snap cookies (frozen)

Instructions

In a medium-size mixing bowl, combine pumpkin, sugar, cinnamon, ginger, and cloves, and whisk thoroughly. Add ice cream and fold until combined. Pour into freezer container, and freeze several hours or overnight.
Place twelve frozen gingersnaps upside down on a cookie sheet. Put a scoop of ice cream on top of them, and cover with the other twelve. Gently press down on the top cookie to spread the ice cream filling. If the ice cream is too soft, put the cookie sheet in the freezer for another hour. If you worked quickly, and the ice cream is still set, individually wrap each sandwich in plastic. Store the sandwiches in a freezer bag.