It wouldn’t feel like Halloween without a special treat! I decided to whip up some ice cream sandwiches with some Halloween flare for my office potluck today. Funfetti sugar cookies and pumpkin ice cream where sure to delight. Easy to make and lactose free as an added bonus… I am so please with how these little cuties turned out! Here’s how I did it:
What you need:
Ice Cream: 30 oz. full fat coconut milk, 1 cup canned pumpkin, 1/4 cup real maple syrup, 2 tsps pumpkin pie spice, 1 tsp vanilla, 2 oz Rumchata
Cookies: 1 cup softened butter, 1 1/2 cups sugar, 1 egg, 1 1/2 tsp vanilla, 1/2 tsp almond extract, 2 3/4 cups flour, 2 teaspoons baking powder, 1 tsp salt, and 1/8 cup sprinkles
What to do:
Ice Cream: Mix all ingredients for ice cream, except rumchata, and add to ice cream maker. Let churn for 15 min and then add Rumchata and churn until soft serve consistency. Line large ( 11×17 works well) Pyrex baking dish with wax paper, pour in ice cream and spread evenly. Let set in freezer until hard enough to cut shapes out with biscuit cutter.
Cookies: Preheat oven to 400 degrees. Cream butter and sugar together in mixer and then add egg, vanilla, and almond extract. In a separate bowl combine flour, baking powder, and salt. Add to mixer gradually until all the flour mixture is well integrated. Add sprinkles. Separate dough in to two large balls. Roll out each ball about 4mm thick and cut out cookies with a biscuit cutter (same size that the ice cream will be cut with). Place cookies on cookie sheets lined with parchment paper and sprinkle with coloured sugar. Bake for 6 min. Let cool 10 min transfer to rack with spatula.
Finishing: Allow cookies to cool completely before building sandwiches and make sure ice cream is at a good temperature for cutting. Cut out ice cream disks one at a time and build each sandwich individually wrapping it in wax paper with a string. Place all sandwiches in the freezer to set and remove for 10-15 min before serving.