Pumpkin Spice Ice Cream Funfetti Cookie
Have you ever been in the grocery store and had a wild idea that maybe seasonal ice cream should be eaten in between two delicious cookies in the form of a sandwich? Well, it just happened to me this past week and when my creative senses tingle I just HAVE to experiment with it!
This recipe couldn’t be easier! I just used a quick funfetti cookie mix and added all of the ingredients it instructs except I cut the butter amount in half and added a mashed banana! Yep! Just a little gentle nutrition + the banana adds flavor notes that pair perfectly with the pumpkin spice ice cream.
I ensured that the cookies were dolloped in the same amounts onto a parchment lined baking sheet, and baked them in the oven until they were nice and golden brown (be sure to bake at the temperature + duration based on the type of cookies you make… homemade or from a mix!
I ensured that the cookies were dolloped in the same amounts onto a parchment lined baking sheet, and baked them in the oven until they were nice and golden brown (be sure to bake at the temperature + duration based on the type of cookies you make… homemade or from a mix!
Once they were cooled, I created the sandwiches using Mitchell’s Homemade pumpkin spice ice cream. I placed them back into the freezer for about 30 – 45 min to freeze and set up nicely. My family LOVED trying this creation, and with Halloween coming up, this is a perfect treat to make and enjoy with your family too 🙂
xoxo,
Nicole
