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I'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!
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This 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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