Pumpkin Gingerbread Ice Cream Sandwiches

What do you get when you combine pumpkin shaped gingerbread cookies with kick the can pumpkin ice cream?

A yummy treat for the first day of October!

For the gingerbread cookies, we used Betty Crocker's gingerbread people recipe, and cut them with a pumpkin shaped cookie cutter.

For the ice cream, we mixed:

• 1 pint of heavy cream


• 1/3 cup packed brown sugar


• 4 tablespoons vanilla pudding mix


• 1 3/4 cup canned pumpkin pie mix

We mixed them together in a two pint container. We sealed the container with duct tape, and placed it surrounded by ice, layered with ice cream/rock salt, in a larger container, which we also sealed with duct tape. Then, we kicked the containers around the yard for about a half an hour. Finally, we removed the inner container, rinsed it off, stirred the contents, and placed it in the freezer for a couple of hours.

After the ice cream had hardened a bit, we scooped it with a spoon onto the cookies, to make the sandwiches. Then returned to the sandwiches to the freezer to set up a little more before eating. The ice cream turned out really yummy, by the way, as good as any I've ever bought from the store.

It's great to be a homeschooler.