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!

Pumpkin & Mascarpone Ice Cream Sandwiches

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.

Pumpkin & Mascarpone Ice Cream Sandwiches

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.

Pumpkin Ice Cream Sandwiches

Yield: 8 Ice Cream Sandwiches

Pumpkin Ice Cream Sandwiches



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


  1. Make the ice cream mixture the night before so it has time to chill. In a medium bowl using an electric mixer whisk together the egg yolks and cornflour and sugar until light and fluffy.
  2. Bring the milk and nutmeg to a simmer in a small saucepan. Remove from the heat and little by little whisk into the egg mixture. Return the entire mixture to the saucepan and bring to a gentle simmer, whisking continuously.
  3. Remove from the heat, pour into a heatproof bowl, cover and cool to room temperature, then chill in the refrigerator. Once chilled pour into the ice cream maker along with the mascarpone and fromage frais and follow the manufacturers instructions.
  4. Preheat the oven to 180 C and grease 2 cookie sheets. In a medium bowl whisk together the oats, flour, baking soda, salt, cinnamon and nutmeg.
  5. In a large bowl of an electric mixer cream the butter and then gradually add in both of the sugars. Beat until light and fluffy. Add the egg and vanilla and beat until incorporated.
  6. Alternate between adding the pumpkin puree and dry mix to the butter, mixing well. Then stir in the chocolate chips.
  7. Scoop 2 tablespoons of mixture onto the baking sheet and bake for 12-15 minutes until lightly brown.
  8. Once the cookies are cool sandwich with the mascarpone ice cream,


I didn't have any fromage frais so I used whipping cream in it's place and placed it in the saucepan along with the milk.


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