Pumpkin Spice Ice Cream Sandwiches

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Fall is my favorite season. As soon as the calendar says September 1st I want to take all my pumpkins out and decorate my house. I want to make soups and pies and…I step outside and remember this is Texas and It is 98 Degrees outside.

I Just kept thinking about it; I wanted to make something that tastes like fall but without having to turn my oven on for hours. Well, here is the answer: “Pumpkin Spice Ice Cream Sandwiches” How perfect are these! The best of both worlds, pumpkin season flavor and a refreshing treat all in one.

What you need to make Pumpkin Spice Ice Cream Sandwiches

Pumpkin pure (not to be confused with pumpkin pie pure)

Sweetened condensed milk

Heavy cream: chilled

Pumpkin Spice: I like to buy a new bottle of pumpkin spice every season. I feel that with time it loses it’s aroma and taste so, I would make sure the pumpkin spice it’s in very fragrant shape.

All purpose flour

Baking Soda

Cinnamon: I love adding just a touch of cinnamon to these cookies but it is optional.

Butter: Unsalted at room temperature

Granulated sugar and brown sugar

Eggs: Room temperature


Helpful tips

The biggest tip would be: be patient! Just kidding. Yes, we know ice cream takes several hours to get ready but we also know it is well worth the wait.

Ok, here are the real tips

Whip the cream until just fluffy. If you over whip it it’s going to difficult to fold it in and you might end up with lumpy ice cream.

To make sure you have evenly size and perfectly round cookies always use a cookie dough scoop. For this recipe I used a 9ml which is about 1 1/2 tablespoons. Make sure the scoop is packed down with cookie dough and don’t crowd the cookies on the cookie sheet. I always bake them in batches of six, leaving even space between them.

Lastly, let the cookies cool completely and place them in the freezer for the at least one hour. If you try to make a sandwich when the cookie is soft, it will brake when you press it down against the ice cream. You can wrap each individual sandwich in plastic wrap and storage them in a zip top bag until ready to eat.

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3 Ingredients Mango Ice cream (No-Churn) – Marisol Cooks

Honey Nut Banana Nice Cream – Marisol Cooks

No Churn Strawberry Ice Cream (3 Ingredients) – Marisol Cooks

Mocha Ice Pops – Marisol Cooks


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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