Spiced Chocolate Chip Acorn Squash Ice Cream Sandwiches

Spiced Chocolate Chip Acorn Squash Ice Cream Sandwiches

Spiced Chocolate Chip Acorn Squash Ice Cream Sandwiches

Spiced Chocolate Chip Acorn Squash Ice Cream Sandwiches

One Year: Chewy Toffee Cookies
Two Years: Pumpkin Spice Drop Cookies with Marshmallow Icing

Spiced Chocolate Chip Acorn Squash Ice Cream Sandwiches
Makes 12 Sandwiches

Acorn Squash Puree:
Makes about 2 1/2 cups
1 acorn squash, ends trimmed, sliced in half, deseeded

Cookies:
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp chinese five spice
1/4 tsp salt
pinch of cayenne
1 cup dark brown sugar
1 tbsp molasses
1/2 cup unsalted butter, browned and cooled to room temp
1 egg
1 tsp vanilla extract
1 cup acorn squash puree
1 cup milk chocolate chips

Assembly:
About 6 cups of high quality vanilla ice cream (my favorites, in order: Ben & Jerry’s, Häagen Dazs, and Talenti)

Puree:
Preheat oven to 400 degrees Fahrenheit. Place squash halves cut-side down on baking sheet and roast for 30-35 minutes, until cooked through with slight give. Let cool completely before scooping flesh out and mashing. For smoothest consistency, use a food processor to blend into a puree. Make ahead and refrigerate for 1-3 hours before using for cookie recipe. (Note: This makes more than is needed for the cookies. As for the rest of the puree, you can add butter, maple syrup, salt, and cinnamon and serve as a side, or anything else your heart desires.)

Cookies:
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, ginger, chinese five spice, salt, and cayenne. In a large bowl, beat brown sugar, molasses, and brown butter until fluffy, about 2 minutes. Add egg and vanilla and beat for another 2 minutes. Beat in acorn squash puree until combined. Fold in dry ingredients, stirring until just combined. Stir in chocolate chips. Refrigerate for 30 minutes. Meanwhile, preheat oven to 350 degrees Fahrenheit. Spray a baking sheet with non-stick vegetable oil spray. Once the dough is chilled, use a tablespoon to scoop even spoonfuls of cookie dough onto two baking sheets, leaving enough space between cookies for spreading. Bake for 10 minutes, rotating halfway through, until the centers are soft with a slight give and the edges are golden brown. Let stand on baking sheet for 1-2 minutes before moving cookies to rack to cool completely.

Assembly:
Top bottom side of one cookie with about 1/2 cup of vanilla ice cream. Sandwich with another cookie. Wrap in parchment paper and freeze for at least 1 hour, or until ready to serve. Repeat twelve times. Curse my name after finding you’ve eaten six all by yourself.

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