It may very well feel like fall already for those in the north, but as most of y’all know, there are quite a few October days in the warmer states, like here in Louisiana, that still feel a heck of a lot like summer.
Yeah, sometimes we may envy those who are sitting by a fire, drinking hot apple cider, and enjoying a warm loaf of pumpkin bread, but thanks to this bomb fall recipe that is perfect for a hot day, all that jealousy will melt away.
Snickerdoodle Cookie Dough & Pumpkin Ice Cream Sandwiches
- Prep Time: 30 minutes
- Cook Time: 4 hours (freeze time)
- Total Time: 4 hours and 30 minutes
- Servings: 12 sandwiches
Mix together the butter and sugar.
Add in the milk and vanilla extract and stir.
Mix in the flour and cinnamon, kneading it until it resembles dough (using your hands is encouraged).
Fold in the cinnamon chips.
Line an 8x6x2 pan with a piece of wax paper.
Separate the cookie dough into two even sections, taking one half and making a layer on the bottom of the pan.
Put a piece of wax paper over the layer of cookie dough, pressing down on it to make it flat and pretty.
Add another piece of wax paper, then make a layer out of your second half of dough, again placing a piece of wax paper on top and flattening it out.
Put the pan of cookie dough in the freezer for at least an hour until firm.
Empty the pint of softened ice cream into a bowl with the pumpkin puree and pumpkin pie spice.
Mix together. Ice cream complete.
#SpoonTip: Depending on when you do this step during the hour you are waiting for the cookie dough to freeze, you may want to put it back in the freezer. Just make sure that it is softened again when you take the cookie dough out.
Take the pan out of the freezer, lifting off the top layer of cookie dough by grabbing hold of the edges of the wax paper.
#SpoonTip: You may have to peel the wax paper off of the cookie dough if it sticks.
Spread your ice cream across the bottom layer of cookie dough.
Carefully place the top layer of cookie dough over the layer of ice cream, pressing down just a little.
Freeze for at least three hours.
Take the dough out of the freezer and lift it out of the pan by again grabbing hold of the wax paper. Then peel off the wax paper.
Place the block of cookie dough and ice cream back into the pan, cut, and serve.