Description
Delight in the perfect fall-inspired treat with these Gingersnap and Pumpkin Ice Cream Sandwiches. Combining spicy, crunchy gingersnap cookies with smooth, creamy pumpkin ice cream, these easy-to-assemble sandwiches capture the essence of autumn in a handheld dessert that requires no baking or complicated preparation.
Ingredients
Ingredients
- 1 Pint Pumpkin Ice Cream
- 40 Gingersnap Cookies
Instructions
- Thaw the ice cream: Allow the pumpkin ice cream to soften at room temperature until it is scoopable. This makes it easier to form the sandwich and ensures a creamy texture, as pumpkin puree causes it to freeze firmly.
- Assemble the sandwiches: Place one gingersnap cookie on a flat surface. Scoop a generous portion of the softened pumpkin ice cream and place it on top of the cookie.
- Complete the sandwich: Gently press a second gingersnap cookie on top of the ice cream, creating a sandwich. Press lightly to evenly spread the ice cream without breaking the cookies.
- Serve and enjoy: Serve immediately for a soft-serve consistency, or freeze the sandwiches for a firmer texture before enjoying this seasonal treat.
Notes
- For easiest assembly, let the ice cream soften for about 5-10 minutes at room temperature.
- If desired, freeze the assembled sandwiches for 1 hour to firm up before serving.
- Gingersnap cookies provide a perfect spicy contrast to the sweet, creamy pumpkin ice cream.
- These sandwiches are best eaten within 24 hours of assembly for optimal freshness.
- Substitute dairy-free pumpkin ice cream and gluten-free gingersnap cookies to accommodate dietary restrictions.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
