Gingerbread Pumpkin Muffin Ice Cream (Printer View)
Warm spices and pumpkin ice cream blend inside muffin bites with a chocolate shell for a seasonal treat.
# Components:
→ Gingerbread Muffins
01 - 1 cup all-purpose flour
02 - 1/2 cup packed brown sugar
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon baking powder
05 - 1/2 teaspoon ground ginger
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon salt
10 - 1/4 cup unsalted butter, melted
11 - 1/3 cup molasses
12 - 1 large egg
13 - 1/3 cup milk
→ Pumpkin Ice Cream
14 - 2 cups vanilla ice cream, softened
15 - 1/2 cup pumpkin puree
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 teaspoon ground nutmeg
18 - 1/4 teaspoon ground ginger
19 - 2 tablespoons maple syrup
→ Chocolate Shell
20 - 1 cup semisweet chocolate chips
21 - 2 tablespoons coconut oil
# Method:
01 - Preheat oven to 350°F (175°C). Line a 12-cup mini muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk together flour, brown sugar, baking soda, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt until evenly combined.
03 - In a separate bowl, blend melted butter, molasses, egg, and milk. Pour wet mixture into the dry ingredients and stir just until combined, avoiding overmixing.
04 - Divide batter evenly among the muffin tin cups. Bake for 12 to 14 minutes, until a toothpick inserted in the center comes out clean. Transfer muffins to a wire rack and cool completely.
05 - In a medium bowl, combine softened vanilla ice cream, pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, and maple syrup. Mix thoroughly and freeze for 30 to 60 minutes until firm but still scoopable.
06 - Slice cooled muffins horizontally. Using a small scoop or spoon, place about 2 tablespoons of pumpkin ice cream on the bottom half of each muffin and cap with the top half. Arrange assembled bites on a tray and freeze for at least 1 hour, until set.
07 - In a microwave-safe bowl, combine semisweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until melted and smooth.
08 - Dip each frozen muffin ice cream sandwich halfway into melted chocolate. Place on a parchment-lined tray and freeze at least 30 minutes, allowing the chocolate to set.
09 - Serve frozen for the optimal texture and flavor.
# Expert Advice:
01 -
- Combines classic holiday flavors in each bite
- Perfect make-ahead dessert for gatherings
02 -
- Contains wheat, dairy, eggs, and soy—check labels for allergies
- Yields about 12 hearty bites perfect for sharing
03 -
- Freeze muffin bites well before dipping for a crisp shell
- Add crystallized ginger bits to muffins for extra flavor