Pin it A delightful fusion of spiced gingerbread muffins, creamy pumpkin ice cream, and a chocolate shell—perfect for festive gatherings or a unique dessert treat.
I first made these for a holiday get-together, and everyone was amazed by the creamy pumpkin ice cream sandwiched between warm, spiced gingerbread muffins with a chocolatey crunch. They've become my go-to treat for cozy fall evenings with friends.
Ingredients
- All-purpose flour: 1 cup
- Brown sugar (packed): 1/2 cup
- Baking soda: 1/2 tsp
- Baking powder: 1/4 tsp
- Ground ginger: 1/2 tsp
- Ground cinnamon: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Ground cloves: 1/4 tsp
- Salt: 1/4 tsp
- Unsalted butter (melted): 1/4 cup
- Molasses: 1/3 cup
- Egg: 1 large
- Milk: 1/3 cup
- Vanilla ice cream (softened): 1 pint (about 2 cups)
- Pumpkin puree: 1/2 cup
- Ground cinnamon (for ice cream): 1/2 tsp
- Ground nutmeg (for ice cream): 1/4 tsp
- Ground ginger (for ice cream): 1/4 tsp
- Maple syrup: 2 tbsp
- Semisweet chocolate chips: 1 cup
- Coconut oil: 2 tbsp
Instructions
- Prepare the muffin tin:
- Preheat oven to 350°F (175°C). Line a 12-cup mini muffin tin with liners or lightly grease it.
- Mix dry ingredients:
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, spices, and salt.
- Combine wet ingredients:
- In a separate bowl, combine melted butter, molasses, egg, and milk. Add wet ingredients to dry and mix until just combined.
- Bake muffins:
- Spoon batter evenly into the prepared muffin tin. Bake for 12–14 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Make pumpkin ice cream:
- While muffins cool, in a medium bowl, mix softened vanilla ice cream with pumpkin puree, cinnamon, nutmeg, ginger, and maple syrup until well blended. Freeze for 30–60 minutes, or until firm but scoopable.
- Assemble bites:
- Slice cooled muffins in half horizontally. Using a small scoop or spoon, place about 2 tablespoons of pumpkin ice cream onto the bottom half of each muffin. Top with the other half to form a sandwich. Freeze bites for at least 1 hour, until firm.
- Select chocolate shell:
- Melt chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip and freeze:
- Dip each frozen muffin ice cream bite halfway into the melted chocolate. Place on a parchment-lined tray and return to the freezer for at least 30 minutes, or until chocolate is set.
- Serve:
- Serve frozen and enjoy!
Pin it The first time my family tried these, we gathered around the kitchen to dip them into chocolate together. It quickly turned into a fun, messy tradition that everyone looks forward to each holiday season.
Pairing Ideas
Serve these bites with hot apple cider or spiced chai for a warming contrast to the cold ice cream. Fresh whipped cream and cinnamon make great accompaniments.
Allergen Information
This recipe contains wheat, dairy, eggs, and soy. If using store-bought chocolate or ice cream, check labels for traces of nuts if you have allergies.
Required Tools
You will need a mini muffin tin, mixing bowls, whisk, ice cream scoop or spoon, microwave-safe bowl, parchment paper, and wire rack for preparation.
Pin it Serve these frozen for a crisp chocolate shell and creamy center. Enjoy the warm spices and cool pumpkin ice cream in every bite for a truly festive treat!
Recipe FAQs
- → How do I prevent muffins from drying out?
Cool muffins thoroughly and store airtight until assembly to maintain moisture and softness.
- → Can I use store-bought ice cream?
Absolutely! For convenience, blend pumpkin puree and spices into softened vanilla ice cream for rich flavor.
- → How should I melt chocolate for dipping?
Microwave chocolate chips and coconut oil in 30-second bursts, stirring frequently to melt evenly and avoid burning.
- → What's the best method for assembling bites?
Slice muffins horizontally, scoop ice cream on the bottom half, top, then freeze until firm before coating in chocolate.
- → Are these suitable for making ahead?
Yes—assemble and freeze bites in advance. Dip in chocolate before serving for fresh, crisp coating.
- → Can I make these gluten-free?
Swap regular flour with a 1:1 gluten-free blend to create equally delicious bites for gluten sensitivities.