I love a shortcut to a good thing, and these pumpkin spice ice cream sandwiches hit all the right notes while being SO quick and easy to make. Homemade ice cream sandwiches are sometimes tricky because frozen cookies just get too hard when frozen and end up squishing out all the ice cream. The solution for me is cake mix cookies. They’re so easy to make, can be done it a variety of flavors, and when slightly underbaked, they have the perfect texture for ice cream sandwiches! When I shared this recipe years ago, I included a homemade pumpkin spice ice cream- which is still included in the notes of the printable recipe. But in the years since, I usually default to a store bought! It’s great with pumpkin spice ice cream, or also a vanilla or salted caramel.
Ingredients Needed
- Cookies
- Boxed spice cake mix – brand is important here. I only make cake mix cookies with Duncan Hines brand mixes. I’m not paid to say that- it’s simply the brand that works best. I’ve tried this same recipe with Betty Crocker and the cake mix volume is not the same. The cookies turn out cakey and not soft and chewy.
- Oil or shortening – Avocado oil or vegetable oil works, as does shortening.
- Eggs
- Caramel sauce -optional
How to Make Pumpkin Spice Ice Cream Sandwiches
Step 1: Make Your Cookies
- Mix your dry spice cake mix with oil and a couple of eggs. Yep, that’s seriously it. Be aware that the dough will be SUPER soft at first. Like, you’ll think the recipe is wrong. But stay with me! I like to let it sit for 10-15 minutes for the flour to absorb the liquids and it will change texture a bit. It’s still super soft, but workable!
- You’ll then scoop the dough into balls and place on a parchment lined cookie sheet. Bake for a few minutes, and let cool completely.
- Lastly, it really helps to freeze your cookies. Since they’re really soft, it helps to freeze them so when you smash down the ice cream layer, the cookies don’t get smashed.
Step 2: Assemble Your Ice Cream Sandwiches
- Scoop ice cream onto half the cookies and top with another, gently pressing down.
- Immediately place in the freezer in a single layer. Wait until they harden completely (overnight) before putting them in an air tight container or Ziplock bag.
- When you want to eat them, just let them sit at room temp for about 5 minutes to let them soften a bit and they’ll be perfect!
Storing and Other Tips
- Store finished ice cream sandwiches in an airtight bag or container in the freezer. If you don’t plan on eating them all quickly, wrap each sandwich in plastic wrap or foil before transferring to a Ziplock freezer bag for storage. Eat your ice cream sandwiches within 3 months for best results.
- The perfect ice cream sandwich needs to have the perfect balance of the perfect consistency of both the cookie and the ice cream. The best way to ensure a good frozen cookie is to slightly undercook your cookies so they are just done around the edges and doughy in the center. They may seem underdone, but they will be perfect once frozen.
- Freeze your cookies for a bit before assembling your sandwiches. This will help them solidify so they won’t fall apart when you press the sandwiches together.
Frequently Asked Questions
Can I just use store bought cookies?
I don’t recommend it. Even soft baked bakery cookies are going to be rock hard once frozen. For best results and a perfectly bite-able ice cream sandwich, make the cake mix cookies. They are the quickest, easiest piece of this recipe anyway!
I think I cooked my cookies too long. What do I do?
This is so easy to do because the cookies are small and bake up so fast! If they are truly too done for ice cream sandwiches, I would scoop up a nice serving of ice cream in a bowl, top with caramel sauce, and crumble the cookies over the top.
Can I make this recipe with butter instead of oil?
You can- though while oil and shortening are 100% fat, butter includes water and moisture, changing the consistency of the cookies just slightly. I prefer oil or shortening but you can do either!
Pumpkin Spice Ice Cream Sandwiches
Ice cream is sandwiched between soft spice cookies to make the perfect little frozen treat!
Servings sandwiches
Ingredients
Cookies
- 1 Duncan Hines spice cake mix
- ½ cup oil or butter flavored shortening
- 2 eggs
- jarred caramel sauce optional
- Pumpkin spice ice cream or vanilla, salted caramel, etc.
Instructions
Cookies
- Preheat oven to 350℉. Beat cake mix, oil or shortening, and eggs together until well combined. Use a cookie scoop to scoop about 1 ½ tablespoons of dough into a balls and place on a parchment lined cookie sheet. Bake for 5-7 minutes or until just barely set but still soft. Let your cookies cool completely and then pop them in the freezer for a bit to help them firm up. This way, they won’t fall apart when you’re smashing your sandwiches together.
Assembly
- Take your cookies and optionally place a small spoonful of jarred caramel sauce half the cookies. Don’t spread it around. It will spread on its own when you smash the cookie together.
- Use a cookie scooper to get nice, even sized ice cream scoops. Place a scoop on one cookie then place another cookie on top (you can caramel both sides, or just one- up to you) and gently press together.
- Place on a plate/cookie sheet/whatever in a single layer and place in the freezer immediately. If you’re making a bunch of sandwiches, put them in the freezer as you go so they don’t melt on your counter! Wait until they harden completely (overnight) before putting them in an air tight container or Ziplock bag.
- When you want to eat them, just let them sit at room temp for about 5 minutes to let them soften a bit and they’ll be perfect!
Notes
- Store finished ice cream sandwiches in an airtight bag or container in the freezer.
- If you don’t plan on eating them all quickly, wrap each sandwich in plastic wrap or foil before transferring to a Ziplock freezer bag for storage. Eat your ice cream sandwiches within 3 months for best results.
2 cups heavy cream
1 cup whole milk
1 cup canned pumpkin
2 teaspoons vanilla extract
3/4 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg Place brown sugar, cinnamon, ginger, and nutmeg in a mixing bowl. Stir with a whisk to combine. Add pumpkin and whisk together.
Add cream, milk and vanilla. Stir with a whisk until everything is well distributed and brown sugar is mostly dissolved.
For best results, chill mixture in the fridge for several hours and then process in ice cream maker according to manufacturers instructions. Transfer ice cream to an airtight container and freeze for just a couple of hours or until it’s a good scooping consistency, but still soft enough to smash.
Nutrition
Serving: 1sandwich, Calories: 332kcal, Carbohydrates: 38g, Protein: 3g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 32mg, Sodium: 232mg, Potassium: 190mg, Fiber: 1g, Sugar: 29g, Vitamin A: 2537IU, Vitamin C: 1mg, Calcium: 77mg, Iron: 2mg
Calories: 332kcal
Cost: $15
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Questions & Reviews
These look heavenly! What a temptation to go and make some!!
Why why why why why???? I decided on Sunday that I was going on a strict low carb diet for the next two weeks before vacation. I come here and see THESE?! It’s a good thing I am not in Idaho because that ice cream would never make it to the lucky winner!
And no you are not weird for not liking pumpkin pie, but you are VERY weird for not liking mom’s pumpkin pie- I LOVE that stuff!
I want to see my favorite meal from Fall Fest on here- Dinner in a pumpkin!
I am a pumpkin Lover! and that includes pumpkin pie (ya, I think you are weird) Anyway, you’ve ruined my whole day because now…these are all I can think about! I will not be satisfied until I’m sinking my teeth into one. I’m going to the store right now! Thanks for the recipe. Is Idaho Falls local enough?
Yes, it pays to stay up late sometimes! I DO want the yummy pumpkin ice cream!
Dang it. Move to Utah, will you! I want in on the ice cream.
I like pumpkin pie fine, but it’s not the flavor of pie that I choose if there are others tempting me (like caramel pecan). But any other baked good with pumpkin in it? I’m all over it.
They’re so pretty! Would I have to share with my kids? Or can I wait until they go to bed? (That’s how I eat most good stuff around here!)
Haha, I guess some of you don’t know where local is! Hmm…new game. You must cyber-stalk me until you find out where I live…lol. JK, I’m in the Boise, Idaho area 🙂
And how did I know that Jeni would sneak in the first comment?? You’re such a little night owl Jeni! I’m guessing you want the ice cream, even though you didn’t say it. You better put it in writing unless you want to fight for it! lol.
Christina- I know a lot of people who like some pumpkin stuff, but not other stuff. Ever had pumpkin ice cream?
Amber- I wish Chicago was local, I love it there! My brother and SIL lived there during law school so I got out there to visit. Cool place!
Hey! Where is “local”? Chicago? Then I’m local! Local, AND I’m not crazy, can’t beat that right?
Oooohh! Sounds so good! I’m iffy on pumpkin stuff. Don’t love it, don’t hate it. I have had some delicious pumpkin deserts before, however. Am I a local? I’m guessing not- Idaho?
I too am obsessed with the pumpkin thing! I have made two different batches of pumpkin bars already this month. I am craving pumpkin cookies, they are next! I do enjoy pumpkin pie, homemade only though! NOT store bought!