Pumpkin Spice Ice Cream Sandwiches - Canyon Bakehouse

Pumpkin Spice Ice Cream Sandwiches

Blended ice cream with pumpkin puree and fall spices, cut and sandwiched between Cinnamon Raisin bread.


  • 3 Quarts Vanilla Ice Cream


  • 2 C. Pumpkin Puree


  • 2 tsp. Ground Cinnamon


  • 1 tsp. Ground Ginger


  • ½ tsp. Nutmeg


  • ½ tsp. Allspice


  • ½ tsp. Salt


  • 2 Loaves Canyon Bakehouse Cinnamon Raisin Bread


  1. Working in batches as needed, combine all ingredients (except for the bread) in a blender and puree until smooth.
  2. Pour the ice cream mixture into a 12×16 rimmed baking pan and place on a level shelf in the freezer. Freeze for 2 hours or overnight.
  3. To begin sandwich assembly, cut the ice cream into squares, roughly the same size as the bread.
  4. Use a spatula to lift the ice cream squares onto half of the bread slices, closing the sandwiches with the remaining slices.
  5. Wrap each sandwich in parchment or plastic wrap and freeze for at least 1 hour before serving.

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