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Pumpkin Cheesecake Ice-Cream Sandwiches

October 9, 2010

Love ice-cream so it’s natural that I would make some pumpkin ice-cream in the Fall.  This recipe is similar to my blackberry cheesecake ice cream but this time I didn’t  use cream cheese in the recipe, instead I used Greek non-fat vanilla yogurt.  If you haven’t tried Greek yogurt yet your missing out, super creamy, tangy and twice the protein of regular  yogurt.

I’ve been wanting to make ice-cream sandwiches for a  while and this ice cream seemed to go perfect with snicker doodle cookies which happens to be my husbands favorite.  Snickerdoodles have cream-of-tartar in them which gives them a zing, add to that the tangy flavor of  pumpkin cheesecake and double yum.  My husband said “I didn’t think snickerdoodle cookies could get any better but I was wrong.”  I just love it when I get that kind of response to a recipe!  Let me show you how easy this recipe is.

Recipe

3/4 cup of brown sugar
1/4 cup of granulated sugar
2 eggs
1 tsp. vanilla
1/2 cup of Greek yogurt vanilla flavor
1 cup of pumpkin puree
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2 cups of heavy cream

Directions:

Beat eggs, sugars and vanilla together until light and fluffy.  Add pumpkin puree, spices and vanilla yogurt and beat, gradually add the heavy cream until all is blended.  Pour ingredients into ice-cream maker, follow the directions on your machine.  When the ice cream is done  put it into another container and freeze until solid.

In the meantime either bake some snickerdoodles or buy some.

Assembling the sandwiches:

Scoop out one nice size round scoop  of ice-cream and put on a sheet of wax paper.

Fold over the paper and with the palm of your hand press the ice-cream down and then round out by pressing the side up evening out your round ice cream.

Before  you put the ice-cream and cookies together put the ice cream that you flattened out back into the freezer until it is hard about an hour or more.  After the ice-cream is hard then un-wrap ice-cream and put a cookie on top, then flip over peel off wax paper and put the other cookie on.  Wrap up again in wax paper and put in a gallon size zip lock bag and freeze until ready to eat.

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From → ice cream, Pumpkin

19 Comments
  1. Making these tonight…so excited! They look delicious!

  2. oneordinaryday permalink

    Gorgeous!

  3. I like the idea!! I’ll post it on my site

    http://www.movierecipes.net/
    devoted to serving movie buffs and foodies.
    See it, Believe it!!

    • Thanks for the mention on your blog I looked at it and it’s neat idea, I like it.

  4. Everything about this screams yum, yum, yum! This would be such a treat for all of Fall and what a surprise for Thanksgiving!

  5. MMMM. I love the idea of pumpkin and pumpkin spice ice cream! I have got to get myself an ice cream maker!! What a great post — great tasty sandwiches — great photos! Thank you so much for sharing!

    • Thanks so much for the nice words about my post, and yes you really need to get you a ice cream maker for these and so much more.

  6. This is a yummy treat that my family would really enjoy.
    Mimi

  7. Ooh… yum!

    🙂
    ButterYum

  8. Sounds excellent! I have an indoor ice cream maker with a container you put in the freezer. Always looking for new flavors and I’m anxious to try the Greek yogurt. Snickerdoodles… I already know how good those are!

    • In door ice-cream makers are great especially when it’s not good weather but you still want ice-cream

  9. Wow! Looks great. Better try this on weekend for our baking activity with my kids.

  10. Yum! This one is so amazing! I never tried to mold ice cream by your hands. My kids will surely enjoy making this recipe of yours. Maybe I should add chocolate syrup in the fillings.

    • thanks Melanie, yes this would be a fun one with your kids to do, now chocolate syrup is another thing sounds messy to me. I would roll them in mini choc. chips or sprinkles for some added fun!

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  1. Pumpkin Cheesecake Ice Cream Sandwiches | Ice Creamed

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