Combine ice cream, pumpkin, and pumpkin pie spice in a medium freezer-safe bowl. Cover and freeze overnight.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Pumpkin spice ice cream filling between fresh Hy-Vee Bakery snickerdoodle cookies? Yes, please!
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1.5-qt.) It's Your Churn premium vanilla bean ice cream, softened | ||
| 1 ½ c. canned Full Circle organic 100% pure pumpkin | ||
| 2 tbsp. pumpkin pie spice | ||
| 8 tbsp. pumpkin butter | ||
| 16 Hy-Vee Bakery snickerdoodle cookies | ||
| 2 c. mini milk chocolate chips |
Things To Grab
- Medium freezer-safe bowl
- Large ice cream scoop
- Plastic wrap
Directions
Spread 1 Tbsp. pumpkin butter on the flat side of each of 8 cookies. Top each with 1 large scoop ice cream mixture. Slightly press an additional cookie, flat side down, on top to make a sandwich.
Place chocolate chips into a bowl. Roll ice cream edges the cookie sandwiches in the chocolate chips.
Wrap each sandwich in plastic wrap; freeze for up to 1 week