Pumpkin-Vanilla Ice Cream Sandwiches

Name: Pumpkin-Vanilla Ice Cream Sandwiches
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 35
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 2 teaspoons baking soda; 425 grams pure pumpkin; 1 teaspoon cinnamon; 2 larges eggs; 946 milliliters all-purpose flour; 0 teaspoons nutmeg; 1 teaspoon salt; 35 servings Sprinkles; 355 milliliters sugar; 2 teaspoons vanilla extract; 946 milliliters vanilla ice cream; 158 milliliters vegetable oil

This dairy free recipe serves 35. One portion of this dish contains roughly 3g of protein, 8g of fat, and a total of 228 calories. It will be a hit at your Summer event. Head to the store and pick up cinnamon, baking soda, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Preheat oven to 375F. In a bowl, whisk oil, pumpkin, eggs, sugar and vanilla. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt. Stir flour mixture into pumpkin mixture until just blended.

Ingredients you will need

Baking Soda

Cinnamon

Pumpkin

Vanilla

Nutmeg

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Oven

Place rounded tablespoons of batter on an ungreased baking sheet, spacing them 1 to 2 inches apart. Using damp fingertips, flatten and shape batter into smooth rounds.

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Baking Sheet

Bake until beginning to turn light brown, about 12 minutes.

Equipment you will use

Oven

Transfer cookies to a wire rack to cool. Repeat with remaining batter.

Ingredients you will need

Equipment you will use

Wire Rack

Cover flat side of one cookie with a small scoop of vanilla ice cream and top with another cookie.

Ingredients you will need

Vanilla Ice Cream

Roll edges in sprinkles.

Ingredients you will need

Sprinkles

Roll

Serve, or cover in plastic wrap and freeze.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

2teaspoons

baking powder 2teaspoons

baking soda 425grams

pure pumpkin 1teaspoon

cinnamon 2larges

eggs 946milliliters

all-purpose flour 0teaspoons

nutmeg 1teaspoon

salt 35servings

Sprinkles 355milliliters

sugar 2teaspoons

vanilla extract 946milliliters

vanilla ice cream 158milliliters

vegetable oil

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.