Pumpkin Gingerbread Ice Cream Sandwiches

It is fall and according to the internet we are supposed to be eating lots of pumpkin. In any shape or form -- pumpkin. I agree. I could only agreed more when I came across Shutterbean's Pumpkin Pecan Ice Cream Sandwiches. What!? Yes, pumpkin ice cream sandwiches with sugary gingerbread slices.

Before your eyes drown in the goodness that is a pumpkin ice cream sandwich -- I want to share with you some upcoming news. Because of all the fun we had with the Great Chili Cook Off last winter, we are bringing it back with the Second Annual Great Chili Cook Off. We will be kicking it off with a pumpkin chicken chili next week.

Back to business. Ice cream.

Here's what you'll need...

for the pecan pumpkin ice cream:

3/4 teaspoon ground cinnamon
2 tablespoons salted butter
pinch salt
1/8 cup brown sugar
1/2 cup chopped pecans
2 pints (1 quart) pumpkin ice cream


for the cookie layer:

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1 tablespoon molasses
1/2 teaspoon pure vanilla extract

 Let's get started...

1. Melt butter and sugar over medium high heat. Add pecans, cinnamon and salt. Stir until the pecans are well coated. Set aside.

2. Let ice cream out at room temperature so that it can be easily scooped and stirred into a large bowl. 

3. Add pecan mixture and blend thoroughly. Cover with plastic wrap and return to the freezer.

4. Line your 8x8 glass or metal dish with parchment paper, hanging over the edges for easy removal later. And preheat the oven to 375 degrees.

5. Combine flour, baking soda, baking powder, ginger, cinnamon, and salt. 

6. In a separate bowl, beat together butter and brown sugar with an electric mixer until fluffy. Add egg, molasses and vanilla. 

7. Carefully add the flour mixture to the butter blend until batter is even.

8. Spread half the batter in each of your baking dishes (or preserve half of the batter for a second baking round).

9. Bake for 12 minutes -- until browned and tender.

10. Cool completely.

11. Spoon all ice cream onto the first sandwich layer. Top with second layer.

12. Cover with plastic wrap and freeze for at least 5 hours.

13. Transfer to a cutting surface and slice into pieces as desired.

EAT! Add this to your Thanksgiving to do list.  And don't forget to stop by next week for the start to the Great Chili Cook Off.