Pumpkin-Gingerbread Ice Cream Sandwiches
Since when does dessert have to be serious? Ice cream sandwiches in fall flavors are great fun.
Photography: David Malosh
Martha Stewart Living, October 2013
- Prep Time 15 minutes
- Total Time 2 hours 45 minutes
Yield Makes 12
- 24 store-bought chewy gingerbread cookies (or follow <u>Chewy Gingerbread Cookies</u> recipe)
- 1 quart store-bought pumpkin ice cream, softened in refrigerator about 30 minutes
- Place 12 cookies, flat sides up, on a rimmed baking sheet. Scoop 1/3 cup ice cream into center of each cookie. Place remaining cookies, flat side down, on top of ice cream. Gently press with flattened palm until ice cream spreads to edges of cookies. Freeze until ice cream is semi-firm, about 2 hours. Sandwiches can be frozen on baking sheet until firm, about 4 hours more, and then stored in a freezer bag up to 2 weeks. To serve, transfer cookies to refrigerator until ice cream softens slightly, about 30 minutes.
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