It may very well feel like fall already for those in the north, but as most of y'all know, there are quite a few October days in the warmer states, like here in Louisiana, that still feel a heck of a lot like summer.
Yeah, sometimes we may envy those who are sitting by a fire, drinking hot apple cider, and enjoying a warm loaf of pumpkin bread, but thanks to this bomb fall recipe that is perfect for a hot day, all that jealousy will melt away.
Prep Time: 30 minutes
Cook Time: 4 hours (freeze time)
Total Time: 4 hours and 30 minutes
Servings: 12 sandwiches
Ingredients:
1 pint softened vanilla ice cream
1 tablespoon pumpkin puree
2 teaspoon pumpkin pie spice
1 stick butter, salted
½ cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoon milk
1 cup all-purpose flour
½ cup cinnamon chips (or more, we don't judge)
Directions:
Mix together the butter and sugar.
Add in the milk and vanilla extract and stir.
Mix in the flour and cinnamon, kneading it until it resembles dough (using your hands is encouraged).
Fold in the cinnamon chips.
Line an 8x6x2 pan with a piece of wax paper.
Separate the cookie dough into two even sections, taking one half and making a layer on the bottom of the pan.
Put a piece of wax paper over the layer of cookie dough, pressing down on it to make it flat and pretty.
Add another piece of wax paper, then make a layer out of your second half of dough, again placing a piece of wax paper on top and flattening it out.
Put the pan of cookie dough in the freezer for at least an hour until firm.
Empty the pint of softened ice cream into a bowl with the pumpkin puree and pumpkin pie spice.
All photos by Sarah Yanofsky.
For more, like Spoon University on Facebook or pin them on Pinterest.