These gingerbread-pumpkin ice cream sandwiches are perfect for the holiday seasons.
Great thing about this recipe is that you do not need to be the proud owner of an ice cream machine to make it. A can of pumpkin is actually added into the mixture of condensed milk and heavy whipping cream that will eventually be chilled to become your stuffing. The gingerbread cookies use butterscotch pudding as a base and are placed in the oven for up to ten minutes so they are still soft and fluffy.
The gingerbread-pumpkin icecream sandwiches are a fitting way to combine all of your favorite flavors and not have to choose one holiday over the other.
Hybrid Fall Ginger Treats
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