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Recipe of the Week

Detail of Caramel Apple-Almond Crepes

Caramel Apple-Almond Crepes

A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.

Pumpkin Ice Cream Sandwiches

Sweet and spicy pumpkin flavored and colored cookies are sandwiched together with your favorite ice cream for mini-ice cream sandwiches with tons of flavor. While children tend to prefer chocolate or vanilla ice cream with these cookies, adults may like praline or rum raisin ice cream for a more mature ice cream sandwich. Well drained homemade pumpkin puree can be used in place of the canned pumpkin if desired. These sandwiches store well and can be kept in the freezer for weeks as long as they are well wrapped and placed in a freezer bag.

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon pure vanilla extract
1/2 gallon softened favorite ice cream, in assorted flavors if desired

Optional: Chopped nuts, miniature chocolate chips, raisins, chopped chocolate covered toffee

Preheat the oven to 350 degrees and heavily grease several baking sheets. Whisk together the flour, baking powder, baking soda, and spices in a medium bowl. In another medium bowl beat the butter and sugar until smooth and creamy. Beat in the pumpkin, egg, and vanilla until very smooth. Mix in the flour mixture until incorporated. Drop by large spoonfuls, 2 inches apart, onto the prepared baking sheets. Bake for 15-22 minutes (depending on size) until the edges of the cookies are firm. The cookies will still be very soft in the middle, but will firm as they cool. Cool the cookies on the baking sheet for 4 minutes, then carefully place on wire racks to finish cooling. Store in a tightly sealed container for up to 48 hours before making the ice cream sandwiches. Spread 1-3 tablespoons softened ice cream on one cookie. Top with another similarly sized and shaped cookie and gently press to make a sandwich. Roll the cookie edges in any of the optional additions to coat the ice cream, if desired. Wrap each sandwich tightly and place in the freezer until ready to serve.

Makes 12-20 ice cream sandwiches depending on how large you make the cookies.

Preparation Time: 30 minutes
Cooking Time: 22 minutes
Total Time: 52 minutes

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