Save A decadent autumn treat featuring soft pumpkin chocolate muffins sandwiched with creamy vanilla ice cream—a delightful fusion of warmth and chill perfect for dessert lovers.
I first made these ice cream sandwiches for a Halloween party and they quickly became everyone's new favorite autumn dessert. The balance of soft muffins and creamy ice cream makes each bite unforgettable.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Unsweetened cocoa powder: 1/2 cup (45 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground nutmeg: 1/2 tsp
- Vegetable oil: 1/2 cup (120 ml)
- Granulated sugar: 1 cup (200 g)
- Large eggs: 2
- Pumpkin puree: 1 cup (240 g)
- Milk: 1/4 cup (60 ml)
- Vanilla extract: 1 tsp
- Semisweet chocolate chips: 1/2 cup (90 g)
- Premium vanilla ice cream, softened: 1 quart (950 ml)
Instructions
- Prepare the Muffin Tin:
- Preheat oven to 350°F (175°C). Line a muffin tin with 16 paper liners.
- Combine Dry Ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients:
- In a large bowl, whisk oil and sugar until combined. Add eggs one at a time. Mix in pumpkin puree, milk, and vanilla extract.
- Combine and Add Chocolate Chips:
- Gradually fold in the dry ingredients until just combined. Stir in chocolate chips.
- Fill and Bake:
- Divide batter evenly among muffin liners (about 2/3 full). Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Muffins:
- Cool muffins completely on a wire rack.
- Slice Muffins:
- Slice each muffin horizontally in half.
- Assemble Sandwiches:
- Working quickly, spread or scoop about 1/4 cup softened ice cream onto the bottom half of each muffin. Top with the other half and gently press to form a sandwich.
- Freeze:
- Place assembled sandwiches on a baking sheet and freeze for at least 15–20 minutes before serving.
Save Making these treats with my kids turned dessert into a family event—everyone loved helping assemble the sandwiches and sneaking a taste of ice cream between baking and freezing.
Required Tools
Muffin tin, paper liners, mixing bowls, whisk, spatula, serrated knife, baking sheet, ice cream scoop.
Allergen Information
Contains eggs, milk/dairy, wheat/gluten, and possibly soy if using some brands of chocolate chips. Check ingredient labels for specific allergens.
Nutritional Information (per serving)
Calories: 360, Total Fat: 17 g, Carbohydrates: 50 g, Protein: 5 g.
Save Enjoy these Pumpkin Chocolate Muffin Ice Cream Sandwiches right from the freezer for a delightful chill: perfect for cozy gatherings or a unique after-dinner treat.
Recipe Guide
- → Can I use chocolate ice cream instead of vanilla?
Yes, swapping vanilla for chocolate ice cream adds even more chocolatey richness to each sandwich.
- → How do I keep the sandwiches from becoming soggy?
Cool muffins completely before assembling and freeze sandwiches promptly to preserve texture and freshness.
- → What nuts can I add for crunch?
Try rolling sandwich edges in chopped pecans, walnuts, or hazelnuts for added flavor and texture.
- → Is it possible to make these ahead?
Yes! Wrap assembled sandwiches individually in plastic wrap and freeze for up to one week before enjoying.
- → How many sandwiches does the batch yield?
This dessert yields 8 ice cream sandwiches, perfect for a small gathering or family treat.
- → What is the best way to slice the muffins?
Use a serrated knife to carefully slice each cooled muffin horizontally for smoother sandwich assembly.