Pumpkin Gingerbread Ice Cream Sandwiches

September 25, 2013

A delicious fall treat.

 

This is the perfect early-fall treat considering the weather in many parts of the country is still somewhat warm. Instead of baking all the amazing pumpkin items (which I can’t wait to bake in cooler weather), I grabbed the first pumpkin ice cream I spotted at the store and sandwiched a spoonful between two soft gingersnaps. I love ice cream sandwiches made with delicious, soft cookies. Any¬†Diddy Riese fans out there?! I bet they have a bomb fall inspired ice cream sandwich. I may have to make a trip up to LA for one.

 

{ingredients: gingerbread cookies, pumpkin ice cream, festive sprinkles*}

 

{It may be dangerous for me to have this ice cream in the house with Matt gone for so long. I only have myself to blame if it’s all gone in a couple weeks.}

 

{sprinkle time}

 

{2-bite size and delicious}

 

You can find my Snickerdoodle Coconut Ice Cream Sandwiches, here.

 

*Sprinkles aren’t necessary to make this treat taste delicious, but they do make the mini sandwich look pretty.

 

 


4 Comments

  1. Mom says:

    These look amazing, yummy and easy. Never saw soft ginger snaps before. They’d be dangerous in our house.

  2. Matt says:

    Ummmmmmm, I want these made again when I’m back home!

  3. Hi Barbara!! I am so happy I found your blog! This is TOOO cute and these mini sandwiches look SO yummy! I LOVE fall and all the pumpkin that is around!

  4. Robin says:

    Yummy!!!

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