Yes, I said pumpkin and it’s July. I don’t know about you, but almost everyone I know loves pumpkin. I’m wondering why we have to wait until Fall to enjoy the yummy pumpkin flavor? Well, we don’t! Pumpkin recipes typically call for canned pumpkin, which is available year round. As part of the Cans Get You Cooking campaign, I am sharing a pumpkin recipe that we can enjoy in the summer… Pumpkin Ice Cream Sandwiches!
Cans seal in freshness, flavor, and nutrition, naturally. Libby’s Pumpkin is a standard ingredient for making some of our favorite recipes: pumpkin pie, pumpkin mousse, pumpkin whoopie pies, pumpkin cupcakes and it is perfect for this recipe too! Cans make cooking (and baking) easy! We made these delicious ice cream sandwiches using this recipe on Mel’s Kitchen.
These ice cream sandwiches consist of pumpkin chocolate cookies with vanilla bean ice cream nestled between and then topped with mini chocolate chips! Yum!
Here is the recipe…
Pumpkin Chocolate Ice Cream Sandwiches
by Mel’s Kitchen Cafe, adapted from Family Circle Magazine
- 1 (15-ounce) can solid pack pumpkin (not pie filling)
- 1 cup (2 sticks) butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup cocoa powder
- 3 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice (see below for a homemade version)
- 1/2 teaspoon salt
- 1/2 to 1 cup mini chocolate chips
- Quart of good-quality vanilla ice cream (may not use it all)
- Preheat the oven to 350 degrees F.
- In a small bowl, whisk together the cocoa powder, flour, baking powder, pumpkin pie spice and salt. Set aside.
- In a large bowl, combine the pumpkin, butter, granulated and brown sugar. Beat with an electric mixer (or in the bowl of an electric stand mixer) on medium speed until well blended. Add the eggs and vanilla and mix for 1-2 minutes.
- Stir in the flour mixture until combined.
- Drop the cookie batter by heaping tablespoonfuls onto lined (with silpat or parchment) baking sheets. Bake 14-15 minutes. Remove the cookies from the oven and press down on them while they are still hot with a flat-bottomed glass until they are about 1/4- to 1/2-inch thick. Remove to a wire rack to cool completely and repeat with the remaining dough.
- Once the cookies have cooled completely, place the mini chocolate chips in a shallow dish or bowl. Place a heaping spoonful (about 3 tablespoons or so) of ice cream on the bottom of a cookie. Press the flat side of another cookie into the ice cream. Quickly, so the ice cream doesn’t melt too much, roll the edge of the ice cream sandwich in the mini chocolate chips (this is messy and if the chocolate chips are falling off, try pressing them into the sides with your fingers). Immediately place in the freezer while you proceed with the remaining cookies and ice cream.
- Freeze for at least 2-3 hours or overnight. If desired, wrap each cookie in plastic wrap for longer storage.
- If you don’t have pumpkin pie spice, use the following combination: 1 teaspoon cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon nutmeg and 1/4 teaspoon cloves. Mix together and you have 2 teaspoons pumpkin pie spice.
Cans Get You Cooking
Photos by Rennai Hoefer, Ten22 Studio