Gingersnap Pumpkin Pie Spiced Ice Cream Sandwiches


October and November are my very favorite months when it comes to food. I mean, if for nothing else, IT'S PUMPKIN SEASON! Ever since becoming a food writer, those three words illicit so much more fun than you can imagine! There are ample amounts of creative ways to use pumpkin in recipes—both sweet and savory. Well, it gets even more exciting, International Delight has a Pumpkin Pie Spice Creamer that I simply could not wait to get my hands on. The goal of this recipe is to create a treat you can be proud that you made without putting a ton of elbow grease into, one that you can make for Halloween or (AND) Thanksgiving that will give a little rustic oomph to your event.


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TIME

PREP TIME: 20 minutes

REFRIGERATE TIME: 12 hours

TOTAL TIME: 12 hours 20 minutes



YIELDS

6 (depending on how big you cut them)



INGREDIENTS

Gingersnap Cookies (28oz)

Unsalted Butter (4 Sticks, Melted)

Vanilla Bean Ice Cream (1.5qt, Room Temperature—A Little Liquidy)

International Delight Pumpkin Pie Spice Creamer (1 Cup, Cold)

Caramel Sauce

Salt (1/4 Tbsp)



KITCHEN ITEMS

Blender

Large Mixing Bowl (2)

Rubber Spatula

Baking Sheet (2)

Parchment Paper

Chefs Knife

1. TO MAKE YOUR THE "BREAD" TO YOUR ICE CREAM SANDWICH. line your baking sheets with parchment paper allowing it to hang over the edges.

Blend down your gingersnaps in batches of about 10 until you have a fine sand-like texture and then transfer your gingersnap sand to your mixing bowl. Repeat this process until you have blended all of your gingersnap cookies.

Using your rubber spatula, fold your melted butter into your gingersnap sand until even.

Divide your mixture amongst your two parchment paper lined baking sheets.

Use your spatula to spread your mixture evenly across your baking sheet. 

Lay a second piece of parchment paper over your gingersnap mixture and use your palms or a heavy book to evenly press down on it. 

Refrigerate till hardened—minimum of 1 hour.

2. TO MAKE YOUR ICE CREAM SANDWICHES. put your partially melted vanilla bean ice cream into your mixing bowl. 

Using your rubber spatula, fold in your International Delight Pumpkin Pie Spice Creamer and salt.

Using your rubber spatula, spread your International Delight Pumpkin Spice Creamer ice cream mixture over one of your hardened gingersnap lined baking sheet.

Freeze for over night—minimum 5 hours.

Liberally drizzle your caramel sauce all over your layer of ice cream.

Flip your second gingersnap filled baking sheet over your caramel sauce—effectively closing off your ice cream sandwich.

Freeze till hardened—about 5 hours.

Use a chefs knife to cut your giant sandwich into smaller ice cream sandwich bars.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.