Food & Cooking Recipes Dessert & Treats Recipes Easy Pumpkin-Gingerbread Ice Cream Sandwiches By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 8, 2019 Print Share Share Tweet Pin Email Photo: David Malosh Prep Time: 15 mins Total Time: 2 hrs 45 mins Yield: 12 Since when does dessert have to be serious? Ice cream sandwiches in fall flavors are great fun. Ingredients 24 store-bought chewy gingerbread cookies (or follow Chewy Gingerbread Cookies recipe) 1 quart store-bought pumpkin ice cream, softened in refrigerator about 30 minutes Directions 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. Print