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–+ servings
Pumpkin pie ice cream sandwiches scattered on parchment paper with some turned on their sides.

Pumpkin Pie Ice Cream Sandwiches

Author: Gail Ng
Pumpkin pie ice cream sandwiches made with a no-bake biscoff cookie crust and creamy no-churn pumpkin ice cream.
5 from 23 votes
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Prep Time 40 minutes
Chilling Time 10 hours
Total Time 10 hours 40 minutes
Yield 9 sandwiches
Category Dessert
Cuisine American

Equipment

Ingredients
  

  • 350 g biscoff cookies, about 44 cookies
  • 115 g unsalted butter, melted
  • 350 g heavy cream or whipping cream
  • 300 g canned pumpkin purée
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice, see notes to mix your own
  • 200 g sweetened condensed milk

Instructions
 

  • Prep: Line a 9x9" pan with parchment paper, leaving overhangs outside the pan for easier removal. Secure the extra parchment paper to the pan with binder clips and set aside.
  • Crush biscuits: Use a food processor (optional) or place the biscoff cookies in a large ziploc bag. Use a rolling pin to whack the cookies thoroughly until they're finely crushed. Transfer the crushed cookies to a medium bowl.
    Left to right: whacking a ziploc bag full of biscoff cookies with a rolling pin, crushing cookies with a rolling pin.
  • Add butter: Pour melted butter into the crumbs and stir together until it resembles wet sand.
    Left to right: pouring melted butter into a bowl of crushed biscoff cookies, mixing crumb mixture with a spatula.
  • Press into pan: Add half of the crumb mixture to your lined pan. Spread it out into an even layer and then use the flat bottom of a cup to press it down into a flat layer. Place the pan in the freezer while you make the filling. Keep the bowl with the remaining crumb mixture at room temperature or in a warm place for later.
    Left to right: spreading crumb mixture in a lined pan with a spatula, pressing crumb mixture into pan with a cup.
  • Whip ice cream mixture: In a large mixing bowl, add heavy cream, pumpkin purée, pumpkin pie spice, and vanilla extract. Use an electric hand mixer to beat the mixture on low speed until it leaves trails and becomes soft peaks.
    Left to right: pumpkin and heavy cream ingredients in a mixing bowl, mixing pumpkin ice cream filling with a hand mixer.
  • Fold in condensed milk: Drizzle the condensed milk into the cream mixture while folding it in with a spatula in your other hand until it's all incorporated.
    Left to right: pouring condensed milk into pumpkin mixture, mixing pumpkin ice cream mixture with a spatula.
  • Freeze: Pour the ice cream mixture into the pan on top of the cookie layer. Freeze for at least 2-3 hours until the mixture is no longer jiggly and the surface is firm to the touch.
    Left to right: pouring pumpkin ice cream mixture into pan, a square pan filled with pumpkin ice cream.
  • Press cookie layer on top: Add the remaining crumb mixture on top of the ice cream layer. Spread it out evenly on the surface and then gently press it down again with the bottom of a cup. The ice cream isn't solid throughout at this point so press firmly but not too hard in one spot. The longer you freeze the ice cream layer before adding the top crust, the harder you can press, and the more compact your crust layer will be.
    Left to right: spreading biscoff crumb mixture on top of pumpkin ice cream, pressing crumb mixture down with a cup.
  • Freeze again: Freeze again for at least 6-8 hours or preferably overnight until solid all the way through.
  • Slice: Lift the ice cream sandwich block out of the pan by lifting it up with the parchment paper overhangs. If any corners are stuck to the pan, slide an offset spatula around the pan to release. Slice into as many ice cream sandwiches as you'd like before enjoying!
    Left to right: lifting ice cream sandwich block out of the pan, cutting ice cream sandwiches with a knife.

Notes

Note 1: Pumpkin pie spice: To make your own pumpkin pie spice mix, stir together:
  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
Use what you need for this recipe and save the rest for the rest of your Fall baking!

Nutrition

Calories: 476kcal | Carbohydrates: 46g | Protein: 6g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 243mg | Potassium: 260mg | Fiber: 2g | Sugar: 24g | Vitamin A: 6140IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 2mg
Keywords pumpkin ice cream sandwich, pumpkin ice cream sandwiches, pumpkin pie ice cream sandwiches, pumpkin spice ice cream sandwiches
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