Chocolate and Pumpkin Ice Cream Sandwiches
Delight in these creamy Chocolate and Pumpkin Ice Cream Sandwiches that perfectly combine the rich, fudgy chocolate cookie with a smooth, spiced pumpkin ice cream filling. This seasonal dessert offers a comforting blend of fall flavors in an easy-to-make, customizable treat perfect for parties or cozy family nights.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 45 minutes (includes freezing time)
- Yield: 12-16 sandwiches 1x
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: American
- Diet: Gluten Free (if gluten-free cookie dough is used)
Ingredients
Scale
Chocolate Cookie Dough
- Rich, fudgy chocolate cookie dough (enough for 12-16 small rounds, about 3 inches each)
Pumpkin Ice Cream Filling
- 1 cup pumpkin puree
- 1 cup heavy cream (or coconut cream for vegan)
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Optional Mix-ins and Garnishes
- Chocolate chips, nuts or pumpkin seeds (optional)
- Powdered sugar (for dusting)
- Pumpkin spice (for sprinkling)
- Melted chocolate (for drizzling)
- Crushed pecans or walnuts (for rolling edges)
Instructions
- Prepare the Chocolate Cookies: Start by baking your favorite chocolate cookie dough into small, uniform rounds about 3 inches in diameter. Allow them to cool completely to maintain a soft yet sturdy texture for sandwiching.
- Make the Pumpkin Ice Cream Filling: In a large bowl, whisk together pumpkin puree, heavy cream (or coconut cream), brown sugar, vanilla extract, cinnamon, nutmeg, and ginger until smooth and creamy. Chill thoroughly, then churn in an ice cream maker for a silky finish; if unavailable, freeze the mixture and stir every 30 minutes until creamy and firm.
- Assemble the Sandwiches: When the pumpkin ice cream is firm but scoopable, spread a generous amount onto the flat side of half the cooled chocolate cookies. Top with the remaining cookies, pressing gently to create evenly filled sandwiches.
- Freeze to Set: Place the assembled sandwiches on a parchment-lined tray and freeze for at least 2 hours to ensure the filling is firm and the cookies soften slightly, making each bite perfect.
Notes
- Chill cookies completely before assembly to prevent melting the ice cream.
- Use high-quality chocolate and fresh pumpkin puree for the best flavors.
- Soften ice cream slightly by leaving it at room temperature for 5 minutes before spreading.
- Freeze assembled sandwiches on parchment paper and use parchment between stacked layers to avoid sticking.
- Adjust pumpkin spice levels to your preferred taste.
Nutrition
- Serving Size: 1 sandwich
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pumpkin, chocolate, ice cream sandwich, fall dessert, seasonal, gluten-free option, vegan option, creamy, spiced