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Edible San Luis Obispo

Mint Chocolate Chip Cookie Pumpkin Ice Cream Sandwiches

By Chef Rachel Ponce When cooking with kids, it’s nearly impossible to avoid dessert. Mint chocolate chip is my son’s favorite and in honor of fall, we incorporated pumpkin in the mix. To get the best of both dessert worlds, we paired this pumpkin ice cream with mint chocolate chip cookies. This recipe calls for use of an ice cream churning machine and though it’s a great investment that makes homemade ice cream a breeze, not everyone has access to one. A high-quality, store-bought brand of ice cream like Negranti Creamery’s pumpkin can be substituted for homemade.
Servings: 8

Ingredients

Instructions

  • To make the cookies: Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Use stand mixer to beat butter and sugar together until color is light and mixture is fluffy. Add eggs 1 at a time, then yolk. Add peppermint and food gel (or coloring). In separate bowl, combine flour, baking powder, baking soda, cream of tartar and salt. Slowly incorporate wet ingredients. Once combined, add chocolate chips.

  • Use a small ice cream scoop to ensure dough balls are similar in size before placing on lined baking sheet. Bake 8 to 10 minutes. Cool on pan for 3 minutes. Remove to cooling rack. Cookies should be completely cool before adding the ice cream.

  • To make the ice cream: Chill large bowl overnight. Add to cold bowl the heavy cream, milk, pumpkin purée, sugar, vanilla, pumpkin pie spice and salt. Whisk for 2 minutes until there’s no more grit. (Press the mixture between fingers to test for grittiness.) Churn ice cream mixture in machine for 20 to 30 minutes. Spoon ice cream into container and freeze for at least 3 hours. To assemble cookie sandwiches, spoon a scoop of ice cream between 2 cookies and press gently. Freeze cookie sandwiches for 30 minutes or longer.