Why must the retail world torture us by stocking seasonal food items for such a brief period of time before yanking them from the shelf for the rest of the year? I think we should make a stand for pumpkin ice cream year round. Last fall, I made these thick, chewy gingerbread cookies and sandwiched pumpkin ice cream between them. I served them at a dinner party where almost everyone went back for a second serving. The ginger and molasses in the cookies are the perfect pairing with the creamy, pumpkin ice cream. The cookies bake up with soft centers but are sturdy enough to contain the ice cream centers and keep the mess off your hands.

Gingerbread Cookies

½ cup butter (1 stick), softened slightly

1 cup granulated sugar

1 egg

⅓ Cup molasses

1 teaspoon vanilla

2 cups flour

2 teaspoons ground ginger

½ teaspoon salt

1 teaspoon baking soda

Instructions:  Cream together the butter and sugar until light and fluffy. Add vanilla and 1 egg. Beat together. Add molasses. Sift together the flour, baking soda, salt, and ginger. Gradually add the dry ingredients to the butter/sugar mixture and beat until thoroughly mixed. The dough will be sticky. Scrape together into a ball or log and refrigerate in plastic wrap for 30-60 minutes. Using a large spoon or melon baller, scoop the dough into 2-inch balls. Roll formed balls in granulated sugar and place on an ungreased baking sheet. Bake at 350 degrees for approximately 12-15 minutes or until the edges of the cookies begin to brown and the centers are set, but soft. Cool slightly before removing cookies from the baking sheet. Store in an airtight container up to 1 week. Makes about 20 cookies.

Gingerbread Pumpkin Ice Cream Sandwiches

20 Gingerbread Cookies

1 ½ Quarts of Pumpkin Ice Cream

The sandwiches should be assembled immediately before serving. To make the ice cream sandwiches, remove the pumpkin ice cream from the freezer and let it soften just slightly (5-10 minutes). Scoop a round ball of ice cream into the center of a cookie. Place the other cookie on top of the ice cream and press down gently just until the ice cream squishes to the edge of the sandwich. Serve immediately.

Now then, I think we need a good homemade pumpkin ice cream recipe. Does anyone have a good, creamy one? Ready, set, go!