Pumpkin Spice Pizzelle Ice Cream Sandwiches

Pumpkin Spice Pizzelle Ice Cream Sandwiches recipe by @beardandbonnet on www.beardandbonnet.com

I am SO excited because today the internet is turning into a virtual pumpkin palooza!!! Prepare yourself for a #virtualpumpkinparty with over 70 recipes to feast your eyes upon.

Today I am dishing up my current fall dessert obsession: Pumpkin Spice Pizzelle Ice Cream Sandwiches! Oh yeah, just try to say that without drooling a little bit. 

Pumpkin Spice Pizzelle Ice Cream Sandwiches recipe by @beardandbonnet on www.beardandbonnet.com

I have been OBSESSED with pizzelles ever since I made the Urban Poser’s waffle cones last summer. They are so easy to make (of course you need a pizzelle maker), everyone seems to love them and they make killer ice cream sandwiches!

Pumpkin Spice Pizzelle Ice Cream Sandwiches recipe by @beardandbonnet on www.beardandbonnet.com

Since Halloween is on a Saturday this year we are planning on having a few of the kid’s friends over for a chili dinner and trick or treating in our neighborhood and these Pumpkin Spice Pizzelle Ice Cream Sandwiches are on the dessert menu.

I plan on making the pumpkin spice pizzelles on Thursday afternoon and filling them with ice cream Friday. They will be perfectly happy hanging out in the freezer Saturday until after we trick or treat. 

Pumpkin Spice Pizzelle Ice Cream Sandwiches recipe by @beardandbonnet on www.beardandbonnet.com


5.0 from 2 reviews
Pumpkin Spice Pizzelle Ice Cream Sandwiches
 
Prep time
Cook time
Total time
 
These pizzelle's are great with or without ice cream and if you want to get really fancy you can even roll them into ice cream cones while they are still warm.
Author:
Serves: 10 -12 cookies, 5-6 ice cream sandwiches
Ingredients
  • 2 tablespoons butter, melted and cooled slightly
  • 1 large egg
  • 1 egg white
  • ¼ cup dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons pumpkin butter
  • ¾ cup almond flour
  • 3 tablespoons arrowroot flour
  • ¼ teaspoon kosher salt
  • French vanilla ice cream, softened
Instructions
  1. Preheat a pizzelle maker with 4 ½-inch molds or a waffle cone maker.
  2. In a medium-sized bowl, whisk together the whole egg, egg white, sugar,vanilla, melted butter and pumpkin butter until smooth. Add the flours and salt and whisk until smooth again. Let the batter rest for about 5 minutes.
  3. Scoop 1 scant tablespoon of the batter onto the center of the pizzelle/waffle cone maker. Close the lid and cook for 45- 60 seconds or until the cookie is done.
  4. Place the cookie on a parchment lined sheet pan to cool. It will harden as it cools.
  5. Once the pizzelles have cooled completely, place approx, ¼-1/2 cup softened ice cream on one pizzelle. Gently spread it out to the edges with an offset spatula or the back of a spoon. Top with another pizzelle and place in the freezer for 2-4 hours to set. Repeat with the remaining pizzelles and ice cream
Notes
Don't forget to account for 2-4 hours of freezing time after the ice cream sandwiches have been made.

Hungry for more pumpkin action? Check out these pumpkin inspired links! 

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Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
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My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
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Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe • Pumpkin Spice Toffee
Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness • Caramelized Apple Pumpkin Muffins
Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
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Fork to Belly • Pumpkin Orange Brulee Pie
Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé • Sorghum Pumpkin Soufflés
SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean • Maple Pumpkin Butter Brioche Toast
Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha • Baked Pumpkin Donuts
So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar • Pumpkin Flaxseed Dog Treats
Dunk & Crumble • Pumpkin Roundup
Biscuits and Such • Pumpkin Pound Cake
A Little Saffron • Spiced Pepita Brittle

Comments

    • says

      Thanks so much Abby! I agree pizzelle’s usually make me think of Christmas, but I was trying to make the pizzelle season stretch a bit longer by adding pumpkin 😉

    • says

      YES!! Pizzelle makers are amazing 🙂 I use mine WAY more than I thought I would. It saved me in the summer when it was too hot to turn on the oven, but my kids still wanted cookies.

  1. says

    This ice cream sandwich looks so delicious and maybe this recipe is the end of my diet…Thank you, Meg for the wonderful recipe, I will try to prepare It asap :))) I hope if I strictly keep the instructions the result will be perfect!
    Kisses,
    Susan

Trackbacks

  1. […] Pumpkin Hand Pies Erin Made This • Pumpkin Rye Waffles with Coconut Caramel Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches My Name is Yeh • Pumpkin Slice and Bake Cookies Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli […]

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