When I hosted Thanksgiving this year, I wanted to serve an array of desserts but try to steer away from doing the classics only. This is how this delicious treat idea came about – creamy pumpkin ice cream sandwiched between two crinkled, ginger cookies. The toughest part was finding good pumpkin ice cream. If it weren’t Thanksgiving, I probably would have whipped up a homemade batch, but given the amount of food I was already making (herbed and butter turkey, wild rice and hazelnut stuffing, Brussels sprouts with pancetta, pumpkin praline tiramisu) this was an easy make-ahead dessert. I whipped up a batch of homemade ginger cookies the night before, and simply added a heaping tablespoonful of pumpkin ice cream right before serving.
The only tricky part was finding the perfect pumpkin ice cream! Il Gelatiere (one of my favourite gelato stores here in Toronto) didn’t disappoint – they had a wonderful homemade batch of the fall-flavoured goodness. And to package these, I opted for these little chevron pouches – each just fits one of these two-bite treats!
Pumpkin and Ginger Ice Cream Sandwiches
Trip Ginger Cookies recipe
Pumpkin Ice Cream
Once ginger cookies have completely cooled, add a heaping tablespoon of ice cream in the center, and sandwich with another cookie. Serve immediately, or assemble right before serving. Enjoy!