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You'll go nuts for this chocolate-dipped pumpkin ice cream dessert that looks like an acorn!



Ingredient Checklist


Instructions Checklist
  • In a large bowl combine flour, brown sugar, baking powder, salt and pumpkin pie spice. In a medium bowl stir together milk, pumpkin, eggs and oil. Add pumpkin mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

  • For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Spread batter, if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning when surfaces are bubbly and edges are slightly dry. Remove and cool on a wire rack. Layer cooled pancakes on a baking sheet or tray, placing sheets of parchment paper between each layer. Wrap baking sheet tightly with plastic wrap and freeze 4 hours or overnight.

  • Cut ice cream into large chunks and place in the bowl of a stand mixer or a very large mixing bowl. Mix or stir with a wooden spoon until softened. Divide ice cream among half of the pancakes and spread to make an even layer. Top with remaining pancakes. Insert 4 pop sticks or pretzel sticks into each sandwich, spacing them evenly apart. Wrap each sandwich in plastic wrap and freeze at least 4 hours or until firm.

  • Remove plastic and cut each sandwich between sticks into quarters. Dip the sandwiches into ice cream coating, leaving the wide end of each wedge plain. Transfer to a waxed paper- or parchment paper-lined baking sheet. If desired, immediately sprinkle with crushed graham crackers. Store in an airtight container in the freezer up to 1 month.


*If you can't find cinnamon ice cream, make your own! In a very large bowl stir one 1.75-quart container vanilla ice cream with a wooden spoon to soften. Stir in 2 tablespoons ground cinnamon and 1/4 teaspoon salt. Stir until well blended. Transfer to a freezer container. Cover and freeze until firm.


**The pop sticks/pretzel stick will help the sandwiches look like little acorns after they're dipped!

Nutrition Facts

197 calories; 11 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 27 mg cholesterol; 165 mg sodium. 105 mg potassium; 21 g carbohydrates; 1 g fiber; 14 g sugar; 3 g protein; 0 g trans fatty acid; 772 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 19 mcg folate; 0 mcg vitamin b12; 98 mg calcium; 1 mg iron;


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