It’s fall and time to enjoy pumpkin everything! These Pumpkin Spice Pecan Ice Cream Sandwiches are a scrumptious twist on some traditional flavors.
The dairy base for this ice cream is a mixture of milk, sweetened condensed milk and whipped cream. Then pumpkin puree, vanilla extract, and spices are added for flavor. There are no eggs in this base so there is no need to warm anything up. Plus if you don’t have an ice cream machine, no worries. This recipe does not have to be churned. Just pour into a shallow dish and freeze for 6-8 hours. I did churn mine but only so I could get to the good part (eating) faster!
The pumpkin spice ice cream is a creamy treat all on its own. Let’s take it a step further by sandwiching a big scoop of the pumpkin goodness between some pecan shortbread cookies. This is the same cookie base from this recipe for London Fog Ice Cream Sandwiches but the tea is replaced with chopped pecans. I rolled out the dough to 1/4″ thickness and used a large 3″ circle cookie cutter to cut them out then baked them in a 350° oven for 10 to 12 minutes.
When the cookies were cooled and the ice cream set, I placed a scoop of ice cream on top of one cookie and then topped it with another cookie. To make sure they were firmly in place, I carefully pushed them together.
Enjoy these Pumpkin Spice Pecan Ice Cream Sandwiches right away or place in a storage bag in the freezer for later. Whichever you do, just make sure to get your pumpkin on!
Check out my YouTube Channel for a step by step video of decorating these cookies.