Molasses Pumpkin Ice Cream Sandwiches

What do you know, more pumpkin. But hey, it's in season, so why not?

Especially when one of my favorite flavors, pumpkin, meets up with my true love, ice cream. Together, they're unstoppable. Add in molasses cookies and the combination is to die for.

{Molasses Pumpkin Ice Cream Sandwiches}

Follow this recipe for the molasses cookies.

{Pumpkin Ice Cream }

 Roughly adapted from Jeni's Splendid Ice Cream's Roasted Pumpkin 5-Spice Ice Cream

Ingredients:

1 cup pumpkin puree

2 cups whole milk

1 tablespoon plus 1 teaspoon corn starch

1 1/2 ounces cream cheese, softened

1/4 teaspoon fine sea salt

1/4 cup honey

1 1/4 cups heavy cream

2/3 cup packed brown sugar

2 tablespoons light corn syrup

1 tablespoon pumpkin pie spice

1/8 teaspoon cloves

Directions:

Mix 2 tablespoons of the milk with the cornstarch in a small bowl. In another bowl, whisk the cream cheese, salt, honey and pumpkin until smooth. In a large 4-quart saucepan, combine the milk, cream, sugar, corn syrup and spices over medium-high heat and boil for 4 minutes. Remove from heat and whisk in the corn starch mixture. Return to a boil and cook for another 1 minute. Then, whisk the hot mixture into the pumpkin mixture. Chill. Then freeze according to ice cream maker's instructions. 

Eat like this, or make into sandwiches following these steps...

After the ice cream begins to pull away from the sides, pour it into a shallow baking dish in a 1/2 inch layer. Freeze for a few hours. Later, use a cookie cutter (the size of your molasses cookies) and cut the desired number of ice cream sandwiches. Sandwich these between two cookies and voila, beautiful ice cream sandwiches!

Store the rest of the pumpkin ice cream in an airtight container. Cover ice cream with parchment or wax paper to avoid freezer burn. Enjoy later with pecans and caramel, or my personal favorite, drizzled with hot fudge.