It was so hot this summer, I had a daily ritual of stopping by a gelateria on my way home to get some very brief relief. It is now fortunately about 30 degrees cooler (but still pretty warm), but I still am weaning myself from my gelato habit. Kate Taylor, author of the whole food blog Cookie and Kate, has just the recipe this week to help me transition to autumn. Her recipe for gingersnaps and pumpkin ice cream sandwiches combines my favorite flavors into a nice little package perfect for this season. -Kristina
About Kate: Kathryne Taylor is the author behind Cookie and Kate, a blog that celebrates whole foods with fresh vegetarian recipes. She is an avid supporter of the occasional indulgence and enjoys nothing more than eating good food in good company. She lives
in Kansas City with her trusty sidekick, a funny mutt named Cookie. You can find her online at Facebook, Twitter, Instagram, and Pinterest.
See Kate’s recipe after the jump!
- 4 tablespoons raw (turbinado) sugar, divided
- 1 cup + 2 teaspoons white whole wheat flour (or regular whole wheat flour)
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- a few twists’ worth of freshly ground pepper (optional)
- 3 tablespoons brown sugar
- 1/4 cup light or dark molasses
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
1. With an oven rack in the middle position, preheat the oven to 375 degrees. Line a large baking sheet with parchment paper. Pour 1 tablespoon of raw sugar into a small, shallow dish for rolling.
2. In a medium bowl, whisk together the flours, baking soda and salt.
3. In a small saucepan, melt the butter over medium heat. Stir in the cinnamon, ginger, cloves and pepper. Cook until fragrant, about 1 to 2 minutes. Transfer the butter mixture to a large bowl and let cool slightly.
4. Whisk the remaining raw sugar, brown sugar, molasses, egg yolk and vanilla into the melted butter mixture. Stir in the flour mixture until combined.
5. Use a cookie dough scoop or spoons to scoop out about one tablespoon of dough at a time. Lightly shape into a ball and dunk half of the cookie into the bowl of raw sugar. Place each cookie on the baking sheet, sugar side up, leaving a couple of
inches around each cookie.
6. Bake the cookies until the edges are set but the centers are still soft, puffy and underdone, about 9 to 11 minutes. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack. They should be cooled to room temperature
before assembling the ice cream sandwiches.
Spiced Pumpkin Ice Cream
- 1 can (14 ounces) full fat coconut milk
- 3/4 cup pumpkin puree
- 1/3 cup honey
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- pinch fine grain sea salt
Shake your can of coconut milk before opening in case the coconut cream has separated. In a medium mixing bowl, whisk together the coconut milk, pumpkin puree, honey, spices and salt. Place the bowl in the refrigerator until the mixture is thoroughly chilled.
Pour the mixture into your ice cream maker and freeze according to your manufacturer’s instructions.
Gingersnap and Pumpkin Ice Cream Sandwiches
Once the ice cream is done, scoop about 1/3 cup ice cream onto a cookie, top with another cookie, and squish the two together a little, using a spoon or a clean finger to smooth the edges. Place the ice cream sandwich on a plate in the freezer and continue with the remaining cookies. You will probably have some ice cream left over, which you can freeze for later.
Ice cream sandwiches are best served after about 10 minutes in the freezer to firm up. If you will not be eating the ice cream sandwiches immediately, wrap them individually in plastic wrap and then place them in a sealed freezer-safe bag. For
the best texture, let the completely frozen sandwiches thaw for 5 to 10 minutes before serving.
Note: Yields about 7 ice cream sandwiches and some leftover pumpkin ice cream.
Why Kate loves this recipe
Once October hit, I started craving everything pumpkin and spiced. Since it’s not yet too chilly to enjoy a cold treat, I decided to combine the two in an ice cream sandwich. The sandwiches are the love child of my favorite homemade ice cream recipe and my favorite spiced molasses cookies. I chose to use a coconut-based ice cream since it’s easier to make than a custard (no stove involved!) and yields a result that is just as creamy. The cookies, which are based on a recipe from America’s Test Kitchen, are bursting with the bold flavors of molasses, cinnamon and brown butter. Combined, they make an indulgent treat that
satisfies my seasonal cravings.