Pumpkin Mascarpone Ice Cream Sandwiches

Pumpkin Mascarpone Ice Cream Sandwiches

Today’s and tomorrow’s post are very appropriate since I’m in Florida for the week on vacation. It’s definitely fall but it’s over 80 degrees every day! I can’t wait to hit the water slides and Wet n’ Wild later this week!

I already made Pumpkin Chocolate Chip Cookies and the cookies on these sandwiches are slightly different. They have oats and make the perfect shape for an ice cream sandwich. They are also very soft.

Make the mixture for the ice cream the night before you want to have your sandwiches. I wrapped each sandwich in cling film and froze it for a few hours. I made my ice cream with cream instead of fromage frais and it’s super rich! Read my review of The Ice Cream Sandwich Book.


  • Cookies
  • 40g oats
  • 140g plain flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 110g unsalted butter, at room temperature
  • 110g light brown sugar
  • 75g granulated sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 120g pumpkin puree
  • 80g chocolate chips
  • Ice Cream
  • 2 egg yolks
  • 1 tsp cornflour
  • 80g caster sugar
  • 75ml full fat milk
  • 1/4 tsp nutmeg
  • 250g mascarpone cheese
  • 200g fromage frais
Read the whole recipe on American Cupcake Life