Description
Delight in the perfect balance of creamy pumpkin and rich chocolate with these Chocolate and Pumpkin Ice Cream Sandwiches. Featuring soft, chewy chocolate cookies that cradle luscious, spiced pumpkin ice cream, this recipe offers a comforting yet exciting dessert ideal for any occasion, from cozy family nights to impressive entertaining.
Ingredients
Scale
For the Chocolate Cookies
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
For the Pumpkin Ice Cream Filling
- 1 ½ cups pure pumpkin puree (canned or fresh)
- ⅔ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 ½ cups heavy cream (or coconut cream for dairy-free option)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Chocolate Cookies: Combine the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger) in a large bowl. In a separate bowl, beat together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Gradually mix the dry ingredients into the wet ingredients until a dough forms. Chill the dough in the refrigerator for about 30 minutes to make it easier to handle. Then, scoop dough portions and flatten them onto a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 10-12 minutes, until the edges are set yet the centers remain soft. Remove from oven and allow cookies to cool completely.
- Make the Pumpkin Ice Cream Base: In a medium bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, and ginger until well combined. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream and vanilla extract into the pumpkin mixture until smooth and creamy. For a firmer consistency, freeze the mixture until partially solid before assembling.
- Assemble the Ice Cream Sandwiches: Take one cooled chocolate cookie and spread a generous layer of the pumpkin ice cream on its flat side. Press a second cookie gently on top to form a sandwich. Repeat with remaining cookies and ice cream. Place assembled sandwiches on a tray and freeze for at least 2 hours to allow the filling to fully set.
- Serve and Enjoy: Remove the sandwiches from the freezer a few minutes before serving to soften slightly for the perfect bite. Enjoy the delightful combination of creamy pumpkin and rich chocolate flavors.
Notes
- Use room temperature eggs for a smoother cookie dough texture.
- Chill cookie dough to prevent spreading during baking.
- Do not overbake cookies to keep them soft and chewy.
- Whip cream to soft peaks to ensure a creamy, not stiff, pumpkin filling.
- Freeze fully to help sandwiches hold together when served.
- Adjust cinnamon, nutmeg, and ginger to suit your preferred spice level.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320 kcal
- Sugar: 26 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: Chocolate, Pumpkin, Ice Cream Sandwiches, Dessert, Fall, No-Churn Ice Cream, Seasonal, Treat, Chocolate Cookies, Pumpkin Ice Cream