Well this is mine. And it wins by a landslide. Just look. And click on that picture so you can see every last drip. Now if you haven’t noticed, Kate and I are practical girls. We have a little formula that we live by in our culinary world. It’s kind of a work required + tastiness = ultimate payoff kind of thing. In other words, if something requires a significant amount of work, it better be really good. And if we can find an easier/faster/more cost effective way to do the same thing, and have it taste just as good, you better believe we’re going to take the easy road. So take my ice cream sandwiches. When I first came up with these I made soft, homemade gingerbread cookies, homemade caramel, and this fabulous pumpkin ice cream from Williams-Sonoma. They are to die for. But also a lot of work. I will say that the pumpkin ice cream is fantastic, and worth the effort if you’ve got the time. I highly recommend you try it if you’re up for it. But I also figured I could come up with a mucheasier version of the whole sandwich that would taste just as great. Mission accomplished. I came up with a great no-cook super easy Pumpkin Spice Ice Cream. (It’s great with any fall dessert). Instead of homemade gingerbread, I used cake mix cookies, which I actually like much better than the gingerbread. This time of year you can also get the refrigerated pre-made roll of Pillsbury gingerbread cookie dough and that would work too. Lastly, these spice cookies would be awesome as well. I haven’t tried it with those ones yet, but I’m dying to. Jarred caramel sauce finishes it off. I’m telling you- this is E-A-S-Y! You MUST try these!
Ingredients Needed
Cookies boxed spice cake mix butter flavored shortening eggs Ice Cream heavy cream whole milk canned pumpkin vanilla extract brown sugar cinnamon ground ginger nutmeg Caramel sauce
How to Make Pumpkin Spice Ice Cream Sandwiches
Step 1: Make Your Cookies
Step 2: Make Your Ice Cream
Step 3: Assemble Your Ice Cream Sandwiches
