Ice Cream SandwichesI've been wanting to try these out ever since K told me about them. They're a great low-sugar treat for summer.
HINT: There's no ice cream!!
Directions: Get yourself a 9x13" pan. I found a couple at the Grocery store that came with a snap-on lid. Very convenient for freezing.
Layer the bottom with squares of chocolate Graham crackers (break the rectangles in half). My pan fit 3 rows of 5 perfectly. As densely as possible, fill the pan with a thick layer of whipped cream (1" - 1.5"). Layer more Graham Squares on top - lined up with the ones on the bottom. Press down gently to compact the whipped cream. Snap on lid and freeze!
TIP: After one hour, slice between squares with a plastic picnic knife to make them easy to separate later. Freeze for 3 hours total - and these are good to go!
Pumpkin Pie Ice CreamThis one is the real deal, lol... but not as quick as the ice cream sandwiches. And... you'll need an ice cream maker.
Oh, so worth it!
Ingredients:
1.5 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses
1.75 cups pumpkin puree (solid pack pumpkin)
1.5 tsp cinnamon
1 tsp ginger
.25 tsp nutmeg
2.5 cups heavy cream
1 tsp vanilla extract
1 cup crumbled graham crackers (not crumbs)
Instructions:
Do the beforehand setup for your maker. Mine has to have its freezer bucket frozen overnight, so there was some planning ahead.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar and molasses until the sugar is dissolved, about 1-2 minutes. Stir in the pumpkin puree, cinnamon, ginger and nutmeg. Add heavy cream and vanilla.
Pour mixture into your c-c-cold freezer bucket and start machine. Mine took 25 minutes to become ice cream. In the last 5 minutes, add the crumbled graham crackers - or fold in when you transfer to a larger container.
This ice cream will have a soft texture, re-freeze for about two hours for really firm ice cream.
Enjoy! (we did)
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