Pumpkin Caramel Ice Cream Sandwiches
Ingredients
For the crust
- 36 (250g) gingersnap cookies
- 7 tablespoons (100g) unsalted butter (melted)
For the pumpkin ice cream
- 1 cup (240g) heavy whipping cream
- 1/3 cup (100g) sweetened condensed milk
- 1/2 cup (120g) pumpkin puree (blotted)
- 1/2 teaspoon vanilla extract
- 1 & 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- Torani caramel sauce
Instructions
For the crust
- Line your 8"x8" square baking pan with parchment paper.
- Add gingersnaps to food processor and pulse until fine crumbs.
- Add melted butter and pulse again to combine.
- Add 1/2 of the crumbs to the pan and press firmly to form a compact crust.
For the pumpkin ice cream
- Add heavy whipping cream to a large glass mixing bowl. Beat to stiff peaks.
- Add sweetened condensed milk, pumpkin puree, vanilla extract, pumpkin pie spice, and salt.
- Mix until fully combined.
- Pour the pumpkin ice cream over the crust. Use an offset spatula to smooth out an even layer. Freeze for 30 minutes.
- Drizzle caramel sauce over filling and freeze for 2 hours.
- Remove from freezer and add remaining crust mixture and press firmly to compact crust. Freeze for at least 6 hours or overnight.
- Lift from pan and cut into 9 bars.
- Freeze cut bars for 30-60 minutes and then enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.