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

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
40 mins
freeze:
8 hrs
Servings:
32
Yield:
32 sandwiches
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Ingredients

Ingredient Checklist

Directions

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).

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  • 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.

Tips

*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.

Tips

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

Nutrition Facts

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

1 Ratings
  • 5 star values: 1
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  • 1 star values: 0
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