Oatmeal Pumpkin Spice Ice Cream Sandwiches
Try this Oatmeal Pumpkin Spice Ice Cream Sandwiches recipe, or contribute your own.
Try this Oatmeal Pumpkin Spice Ice Cream Sandwiches recipe, or contribute your own.
- 2 eggs
- 4 egg yolks
- 1/8 sp. salt
- 1 tsp. salt
- 1 tsp. vanilla
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 c. brown sugar
- 2 tsp. pumpkin pie spice
- 2 c. whole milk
- 1 c. heavy cream
- 1/4 c. white sugar
- 1 tbls. pumpkin pie spice
- 2 tbls. bourbon
- 1 c. pumpkin puree
- 2 sticks butter (1 cup) softened
- 1 c. firmly packed brown sugar
- 1/2 . granulated sugar
- 2 tsp. bourbon (optional*)
- 1 1/2 c. all purpose flour
- 2 c. quick cooking oats
- 1/2 c. chopped pecans
- 1 c. white chocolate chips
- Carbohydrate 961.154790870602 g
- Cholesterol 1553.14000020773 mg
- Fat 374.787843782207 g
- Fiber 52.8923384141279 g
- Protein 87.8712288960716 g
- Saturated Fat 202.398909448542 g
- Serving Size 1 1 recipe (2140g)
- Sodium 2571.79108930683 mg
- Sugar 908.262452456474 g
- Trans Fat 26.5651446611228 g
- Calories 7479 calories
Step-by-step
- Be sure to put your ice cream canister in freezer the night before making this recipe!
- Separate egg yolks and whites. Add egg yolks to cold saucepan. Reserve whites for another use.
- Add milk, cream, sugars, pumpkin pie spice, cinnamon and salt to egg yolks. Whisk to combine. Gently heat mixture and continue to stir while heating until mixture thickens and coats the back of a wooden spoon. Swipe your finger across the mixture on the back of the spoon and if the edges stay put, it's ready. Takes about 5 minutes or so once the mixture comes to a simmer. If you have a candy thermometer cook until 170º Don't rush it and turn your heat too high or you'll scramble the egg yolks a bit.
- Remove from heat and stir in the pumpkin puree, vanilla and bourbon.
- Strain mixture through wire mesh strainer into bowl and set bowl in ice bath for about 30 minutes to cool down (stir occasionally). Store custard base in refrigerator for several hours or overnight to thoroughly chill.
- Pour custard base in ice cream maker and process according to your ice cream maker's instructions. For me, it's about 15-20 minutes.
- Pour ice cream into container and freeze until firm.
- Preheat oven to 350°
- In large bowl, beat together the butter and sugars on medium speed until creamy.
- Add eggs and vanilla (and bourbon, if using) and beat well.
- Add flour, baking soda, salt, pumpkin pie spice and cinnamon, mix well.
- Add oats, pecans and white chocolate chips, mix well.
- Drop dough by rounded 1-2 tablespoon size scoops (depending on how big of cookies you want) on ungreased cookie sheets. Leave ample space between dough, they spread.
- Bake 9-10 minutes, until golden brown (every oven is different so keep an eye on them)
- Cool a few minutes on cookie sheet, then remove to wire rack to cool completely. I recommend freezing the cookies in a single layer prior to assembling the sandwiches or they tend to stick to each other.
- Let ice cream soften a bit. Scoop onto one cookie. Top with a second cookie. Refreeze until ready to eat! Store them wrapped in plastic wrap.
The Mechanics of Custard Bases
Freezer space acts as the primary bottleneck for frozen desserts, requiring the ice cream canister to reach sub-zero temperatures the night before churning. Building the custard base relies on thermal control rather than raw force. Whisking egg yolks with dairy and spices before applying heat prevents immediate curdling, while a gentle simmer allows proteins to coagulate smoothly. Heating the liquid until it coats a wooden spoon leaves a visual cue: running a finger through the film should leave a distinct channel that holds its shape. Straining the mixture through a wire mesh removes any stray solids from the eggs before it hits the ice bath.
Fresh versus Preserved Elements
Relying on fresh pumpkin puree introduces natural moisture and starch variations that canned alternatives lack, shifting the density of the frozen matrix. Pure pumpkin contains fibers that absorb free water during the chilling phase, which dictates how smoothly the machine can churn the base. Incorporating bourbon introduces ethanol, lowering the freezing point of the liquid. This chemical adjustment prevents the custard from freezing into a solid block, yielding a scoopable texture even after hours in a home freezer.
Structural Integrity in Assembly
Baking the oatmeal cookies requires careful attention to spread, as quick-cooking oats absorb fats differently than rolled oats during the 350-degree bake. Freezing the baked cookies in a single layer prior to assembly stops the soft ice cream from tearing the crumb structure. Wrapping each completed sandwich tightly in plastic wrap locks in moisture and prevents freezer burn across extended storage windows.
