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Pumpkin, pecan and white-chocolate ice cream sandwiches - The Brick Kitchen
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Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches
Pumpkin ice cream adapted from the Vanilla Bean Blog. Cookies adapted from The Sugar Hit.
Servings: 8 -10
Author: Claudia Brick
Ingredients
Candied pecans
  • 1 cup pecans , roughly chopped
  • 1/4 cup white sugar
  • 1 tbsp butter
No-churn pumpkin ice cream
  • 1 can (400g) sweetened condensed milk
  • 1 cup pumpkin puree
  • 2 tsp vanilla essence
  • 2 cups cream
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • Candied pecans (optional, recipe above)
Pecan, White Chocolate & Oat Cookies
  • 1 cup brown sugar , packed (160g)
  • 1 cup whole rolled oats (125g)
  • 1 cup plain flour (150g)
  • 1 tsp vanilla
  • 150 g butter
  • 1 tsp baking soda
  • 2 tbsp boiling water
  • 1/2 tsp salt
  • 1/2 cup pecans , chopped
  • 1/2 cup white chocolate , chopped into small chunks
Instructions
Candied Pecans
  1. Heat a non-stick pan over medium heat.
  2. Add pecans, sugar and butter.
  3. Stir constantly until the sugar mixture starts to melt and the nuts are coated (about 5-8 minutes - you should no longer see sugar granules).
  4. Transfer onto a sheet of baking paper and quickly use a couple of utensils or spatulas to separate the nuts out before they set. Leave to harden (10 minutes) then transfer to a container.
  5. You can either use these to stir through the ice cream, or on the edges of the ice cream sandwiches. I originally did them on the edge, as in the photos, but I think stirring them through the ice cream would make it easier to eat, and the pecan crunch would be more evenly spread through.
No-Churn Pumpkin Ice Cream
  1. Line a 20x30 baking tin (or a loaf tin if you want to scoop the ice cream for the sandwiches - see note above)
  2. In a bowl, stir together the sweetened condensed milk, pumpkin puree and spices.
  3. Separately, beat the cream and vanilla essence to stiff peaks.
  4. Gently whisk the pumpkin mixture into the whipped cream until just combined.
  5. Pour into the lined baking tin. Swirl the pecan crunch through the ice cream if using here (see note above)
  6. Cover and freeze overnight (at least 6 hours or up to a week)
Pecan, White Chocolate & Oat Cookies
  1. Preheat the oven to 160°C and line 1-2 baking trays with baking paper
  2. Combine all the brown sugar, oats and flour in a large bowl.
  3. Melt the butter and vanilla together over a low heat.
  4. Combine the baking soda and boiling water in a small cup, then quickly pour straight into the butter mixture.
  5. Working quickly, pour the butter mix directly into the dry ingredients and stir to combine.
  6. Using a 2 tbsp cookie scoop, portion out the dough into tightly packed balls (or just roughly 2 tablespoons worth per cookie - you want them as even as possible for symmetrical ice cream sandwiches).
  7. Place them on baking trays, leaving room between them to spread (see photos)
  8. Bake for 12-14 minutes or until golden brown. They will be soft, so leave to cool on the trays.
  9. Store in an airtight container for up to 2 days before using in the ice cream sandwiches.
To assemble
  1. Remove the ice cream from the freezer. Using a 7-8cm diameter cookie cutter (or a cutter similar to the size of your cookies), cut out rounds of the ice cream. If you used a loaf tin, scoop balls of the ice cream and flatten it between two cookies.
  2. Sandwich between 2 evenly sized cookies. If your ice cream is very hard, leaving the sandwiches out for a few minutes to soften a little will ensure the ice cream sticks to the cookies
  3. Coat the outer edge of the ice cream with pecan crunch (if you haven’t swirled it through the ice cream)
  4. Either serve immediately or return to the freezer for up to 3 days before serving. Serving immediately will give you chewy, room temperature cookies with the cold ice cream, while freezing with give crunchy, hard cookies. Both are good - it’s really personal preference and what you have time for.