Pumpkin-Gingerbread Ice Cream Sandwiches

Milk Caramel for Ice Cream Sandwiches
Photo: John Lawton

Homemade pumpkin ice cream plus homemade gingerbread cookies equals delicious Halloween party snacks. The pairing works wonderfully thanks to pumpkin's natural affinity for spices, such as ginger.


  • 1 cup whole milk

  • ½ cup heavy cream

  • ½ cup Milk Caramel

  • 1 cinnamon stick

  • 6 large egg yolks

  • ¼ cup sugar

  • ½ cup canned solid-packed pumpkin

  • ½ teaspoon pure vanilla extract

  • Chewy Gingerbread Cookies


  1. Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.

  2. Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes.

  3. With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath. Freeze in an ice cream maker according to manufacturer's instructions. Sandwich ice cream between gingerbread cookies just before serving.

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