Well, what's to say about these other than they're the bomb? Creamy, earthy, pumpkiny ice cream, smooshed between two dark rich chocolate cookies then rolled in roasted, buttery hazelnuts. Gah. So, so good. Both elements, so easy to make, the ice cream especially, is a no churn pumpkin and the cookies, while rolled and cut could easily be just rolled into balls and smooshed with a sugared glass for a more rustic look.
I decided since I've been avoiding going pumpkiny up until now that if I was gonna do it, I was gonna do it right. This is definitely right. A busy day lies ahead, so I'm going to keep it short and sweet. If you need any inspiration to go pumpkin, I hope that this is it. Enjoy friends!
Pumpkin Hazelnut Ice Cream Sandwiches
Ice cream recipe adapted from Everyday Food
Make the ice cream one day prior to assembly
For the ice cream:
1 cup canned or fresh pumpkin puree
1 (14 oz) can sweetened condensed milk
2 T. bourbon
1/2 tsp. cinnamon
1/4 tsp nutmeg
2 C. heavy whipping cream
In a medium bowl combine the pumpkin puree, the sweetened condensed milk, the bourbon and the spices. Stir gently to combine.
In a separate bowl, whip the whipping cream until slightly stiff peaks form. Fold in the puree mixture, and pour into a large loaf pan that has been lined with parchment or plastic wrap. Fold the paper over the ice cream and freeze over night.
For the cookies:
1 1/2 C. all purpose flour
1/3 C. dark unsweetened cocoa
1/2 tsp. baking soda
1/4 tsp salt
1/2 C. sugar
1/2 C. brown sugar
1/2 C. butter, softened
1 tsp. almond extract
1 large egg
2 C. chopped, toasted hazelnuts
Combine the butter and sugars in the bowl of a mixer and beat until light. Add the extract and the egg and combine. Add the sifted flour, cocoa, soda and salt. Blend. Roll dough out to a 1/4" thickness between two pieces of waxed paper. Freeze for 15 minutes. Preheat the oven to 350 degrees F.
Cut cookies into 3 or 4" circles and bake 10 minutes. You should have enough dough for 24 circles.
Cool completely, then working in batches, scoop (be very careful not to scoop any of the plastic wrap if using) a large amount of softened ice cream onto half the cookies. Top with the other half of the cookies and roll in the chopped nuts. Freeze immediately.
Cookie recipe adapted from Cooking Light