Skip to content

From the kitchen: Pumpkin Ice Cream Sandwich with Chocolate Hazelnut Cookies

September 23, 2013




It’s here! It’s here! My favorite season of the year! In honor of the first day of fall, yesterday I whipped up a delicious batch of pumpkin ice cream and slapped it in between two deliciously chewy chocolate hazelnut cookies (because, why wouldn’t I do that?). This ice cream tastes just like pie! It was so GOOD! And the cookies were perfectly chewy and über decadent. I think next time I’ll add a handful of toasted hazelnuts for a little bit of crunch. Since it’s still fairly warm here in LA, this treat felt like the perfect transitional dessert – cool and refreshing yet familiar and festive. I hope you’ll make it soon! -xo


Pumpkin Ice Cream With Chocolate Hazelnut Cookies (Adapted from David Lebovitz & Two Peas and Their Pod)


For the Ice Cream

  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cinnamon stick
  • 1/2 teaspoon freshly-ground nutmeg
  • 1/4 teaspoon kosher salt
  • 5 large egg yolks
  • 1/4 cup packed dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup 100% pure pumpkin puree (NOT PUMPKIN PIE FILLING)

For the Cookies

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2/3 cup cocoa powder (dutch process if you have)
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1-1/2 teaspoons vanilla
  • 1/3 cup Nutella
  • 1/3 cup whole milk

Directions for the Ice Cream

Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts) inside it. Set a mesh strainer over the top.

In a medium saucepan mix the milk, cream, granulated sugar, ground cinnamon, cinnamon stick, nutmeg, and salt. Warm the mixture until hot and the edges begin to bubble and foam.

Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.

Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heat-proof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF.

Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Discard cinnamon stick. Mix in the brown sugar, then stir until cool. Refrigerate for at least 1 hour.

Whisk in the vanilla and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.

Directions for the Cookies

Whisk together flour, salt, baking powder, and cocoa, set aside. In the bowl of a stand mixer, add the butter and sugars. Beat on medium speed until smooth and creamy, about two minutes. Add the vanilla and hazelnut extract and beat until extracts disappear. Add the Nutella and mix until batter is smooth.

Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for at least 15 minutes before baking. You can make the dough a few days in advance, just wrap it in plastic wrap and store in the refrigerator.

When you are ready to bake the cookies, pre-heat the oven to 325 degrees F. Line two baking sheets with a silicone baking mat or parchment paper. Take a tablespoon of cookie dough and roll it into a ball. Place on lined baking sheets and gently press down on the dough ball. Continue making dough balls until the cookie sheets are filled-leave two inches in between cookies.

Bake cookies for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely.

Scoop about 1/4 cup ice cream between two cookies and voila! Enjoy!

28 Comments leave one →
  1. September 23, 2013 12:58 am

    Wow,Just Craving right now.

  2. September 23, 2013 2:36 am

    Yum! Looks like we were both thinking the same thing this weekend- I just made pumpkin whoopie pies! Yay fall!

    • love and cupcakes permalink*
      September 23, 2013 10:46 pm

      Yum! I love whoopie pies!

  3. September 23, 2013 3:44 am

    I love the idea of ice cream that tastes like pumpkin pie – Thanks for sharing!

    • love and cupcakes permalink*
      September 23, 2013 10:50 pm

      Michelle, it was DELICIOUS! I think next time it, I’ll add pie crust to the custard as it churns for a little crunch and more pumpkin pie-ness :)

  4. meg permalink
    September 23, 2013 5:47 am

    Yum! I just made them with oatmeal cookies at the restaurant I work at. Chocolate hazelnut sounds like a great combo to try!

  5. September 23, 2013 5:50 am

    This is making me so hungry right now – looks amazing!

  6. September 23, 2013 8:57 am

    wow you make me feel hungry now, hope i can make it too anytime when i have a long holiday

  7. September 23, 2013 10:03 am

    Sounds absolutely delicious and perfect for autumn! Great recipe! Thanks for sharing! Xxx

  8. September 23, 2013 11:33 am

    Pumpkin season is the best!!! I just bought two cans and i”m looking for things to do with them – this ice cream looks amazing! I made some cakes with bourbon-chocolat sauce for now,and this will be next!

  9. September 23, 2013 11:54 am

    This looks amazing!!

  10. September 23, 2013 12:41 pm

    Yumm! I love pumpkin anything.

  11. September 23, 2013 2:07 pm

    One word. YUMMMMMMMMY!!!!!

  12. September 23, 2013 4:35 pm

    I made some like these a few days ago except I did pumpkin cookie and vanilla ice cream! They were delicious but these look amazing! Here is my take :)

  13. September 23, 2013 6:37 pm

    Oooh, it looks so delicious!:D

  14. September 23, 2013 8:32 pm

    This looks divine. YUM!

  15. Ashlee permalink
    September 23, 2013 9:06 pm

    Yum! This does look like the perfect transitional treat while the weather’s still warm.

  16. September 24, 2013 1:45 am

    Love the combo of flavors here. Makes for the best fall sandwich cookie!

  17. September 24, 2013 10:30 am

    Pumpkin season is my favorite! Love how this is perfect for the transition– ice cream for summer, pumpkin for fall :)

  18. lousstylenotes permalink
    September 24, 2013 7:59 pm

    I will definitely be trying these!

  19. September 25, 2013 9:25 am

    Reblogged this on The Affair Shop Blog and commented:

  20. September 25, 2013 12:34 pm

    Oh dear! This is definitely going on my fall to-do list!!

  21. September 29, 2013 8:21 pm

    September has been really hot out here in Hawaii. Pumpkin ice cream is exactly what we need to pretend like we know what fall is.

  22. eightcakesaweek permalink
    October 27, 2013 2:22 pm

    This looks beyond amazing, pumpkin anything is so perfect.

  23. November 4, 2013 6:17 am

    That looks yummy!

  24. November 18, 2013 2:20 pm

    this looks so yummy!!!

  25. December 1, 2013 10:03 pm

    This combination sounds fantastic, can’t wait to try it!

  26. Lauren permalink
    January 4, 2014 5:22 pm

    This looks soooo good!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: