October 04, 2013

Pumpkin Ice Cream Sandwiches with Chewy Ginger Cookies

Flipping through October's issue of Martha Stewart Living, I came across delicious looking fall-inspired ice cream sandwiches.  Surprisingly, the recipe calls for 24 store-bought ginger cookies and 1 quart store-bought pumpkin ice cream. 

I figured I could make at least one of the two from scratch and after finding some really tasty pumpkin ice cream at Whole Foods, I decided to make ginger cookies from a Taste of Home recipe.


Both these cookies and the ice cream from Whole Foods are mildly spiced and the flavors work so well together.  Such a perfect fall treat!

During the move, I decided it was time to change up my spice organization and I'm loving the new Libbey spice jars I bought.  I added clear spice labels to the top, since lack of cupboard space has forced my spices into a drawer.

These ice cream sandwiches were easy to make.  Just place 12 cookies, flat sides up, on a pan that will fit in your freezer.  Then add some ice cream to the center of each cookie.  Place remaining cookies, flat side down, on top of ice cream and gently press down until ice cream spreads to edges of cookies.
Freeze until ice cream is semifirm, about 2 hours.  Sandwiches can be frozen until firm, about 4 hours more, and then stored in a freezer bag for up to 2 weeks.  To serve, transfer to refrigerator until ice cream softens slightly, about 30 minutes.


If you don't want to mess around with making ice cream sandwiches, I suggest two cookies and a scoop of pumpkin ice cream in a bowl. Super easy and just as tasty!


Chewy Ginger Cookies

Prep Time: 15 minutes
Cook Time: 10 mins (per batch)


Ingredients (24 cookies)
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • additional sugar
Instructions
  • Heat oven to 350 degrees.
  • In the bowl of a stand mixer, cream butter and sugar together until light and fluffy. Beat in egg and molasses. In a medium bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt. Gradually add dry ingredients to the creamed mixture and mix well.
  • Add about a 1/3 cup sugar to a small bowl. Roll dough into 1 1/2-inch balls (I used a medium Oxo scoop), then roll in sugar. Places 2-inches apart on ungreased baking sheets. Bake for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool.
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1 comment:

  1. These look so so good!! I love the ginger and pumpkin combo

    ReplyDelete