Time for another great guest recipe by my friend Carol – it’s so cute! Here’s some great seasonal Pumpkin Ice Cream Sandwiches that you’re sure to love.

And if it’s too cold where you live, just make the cookies and save the whole recipe for later!

Carol writes:

Although I’m really ready for Autumn and cooler temperatures, Florida apparently is not! With temps still in the low 90’s, it seems like a far cry from my favorite time of year.

Even though I’ve lived in Florida for 30 years, I still hanker for cool temps, the bright reds, oranges and yellows in the tree tops and yes, pumpkin-flavored anything!

These pumpkin ice cream sandwiches are Florida’s answer to Autumn. The cookie is a rich, chewy gingerbread that’s easy to make ahead of time…and YES, the pumpkin ice cream is TO DIE FOR…tastes just like pumpkin pie filling. It’s a recipe that came with the ice cream maker that my son bought me a few summers back. I never knew how easy making ice cream could be with a machine.

These sandwiches will satisfy any Floridian’s yen for something refreshing and they may even give us a little hope for those cooler temps waiting right around the corner. Bon appetite!

PUMPKIN ICE CREAM SANDWICHES
For the Gingerbread Cookies
Recipe via Martha Stewart
5 ½ cups all-pupose flour
1 teaspoon baking soda
1 ½ teaspoon salt
4 teaspoon ground ginger
4 teaspoon ground cinnamon
1 ½ teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 cup (2 sticks) unsalted butter, room temp.
1 cup packed dark brown sugar
2 large eggs , room temp.
1 ½ cups unsulphured molasses

1. In a large bowl, whisk together flour, baking soda, salt, and spices. Set aside.
2. In the bowl of a standing electric mixer fitted with the paddle attachment, add butter and brown sugar. Mix on medium speed until fluffy. Add eggs and molasses, mix until combined. Add flour mixture on low speed until combined.
3. Divide dough into thirds; wrap each in plasticups Chill 1 hour.
4. Preheat oven to 350* F. Line 2 cookie sheets with parchment paper.
5. With a rolling pin on a generously floured surface, roll dough out to just under ¼ inch thickness. Flour cookie cutters (any size or shape is fine), cut cookies and transfer directly onto cookie sheets lined with parchment paper.
6. Place the raw cut cookies directly into the freezer on the cookie sheets. Freeze for 15 minutes until firm.
7. Bake cookies for 12-14 minutes, or until crisp but not darkened. Transfer cookies to wire racks to cool completely.

For the Pumpkin Ice Cream
Recipe via Cuisinart
1 ½ cups whole milk
1 cups packed light or dark brown sugar
2T. molasses or dark corn syrup
1 ¾ cups pumpkin puree (solid pack pumkin/plain, no spices)
1 ½ teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon freshly ground nutmeg
2 ½ cups heavy cream
1 teaspoon pure vanilla extract

1. In a medium mixing bowl, use a hand mixer on low speed to combine milk, brown sugar, and molasses until the sugar is dissolved, about 1-2 minutes.
2. Stir in the pumpkin puree, cinnamon, ginger, and nutmeg.
3. Add the heavy cream and vanilla, mix well.
4. Pour the mixture into the freezer bowl of an ice cream maker and turn the machine on for 20-25 minutes until the mixture has thickened to a soft-serve consistency.
5. Place the ice cream into a container and place in freezer for about 1 hour to thicken to a good spreadable consistency.

1. While ice cream is in freezer, set up your work station to assemble the sandwiches. You’ll need various sprinkles placed on small plates, which will make rolling the edges of each sandwich more convenient. Small spoons or spatulas used for icing cupcakes will make filling your cookies with the ice cream easier. Place a cookie sheet lined with parchment paper into the freezer to get it nice and cold. When this is set up, you’re ready for assembly.
2. Working quickly, use your small spatula to spread  a few tablespoons or so of ice cream on top of a cookie, then place a second cookie on top of the ice cream and you’ve got an ice cream sandwich! Pop each sandwich into the freezer immediately. Freeze the ice cream sandwiches for 20-30 minutes or so, until firm enough to roll the sides of the sandwiches in sprinkles. Return them to the freezer for at least 2 hours before serving.

Last step: eat them before anyone else gets home!