Pumpkin Spice Ice Cream Sandwiches Recipe

Introduction

These Pumpkin Spice Ice Cream Sandwiches combine soft, spiced cookies with creamy, dairy-free pumpkin ice cream for a perfect autumn treat. Naturally sweetened and gluten-free, they’re a delightful dessert to enjoy anytime pumpkin cravings strike.

Ingredients

• 1 1/2 cups gluten-free oat flour
• 1/2 cup almond flour
• 1 tsp. baking powder
• 1 tsp. pumpkin spice
• 1/2 tsp. salt
• 1/2 cup pumpkin purée
• 1/3 cup maple syrup
• 2 Tbsp. coconut oil, melted
• 1 egg
• 1 tsp. vanilla extract
• 1 cup raw cashews
• 1 (13.5 oz) can full-fat coconut milk
• 1/3 cup maple syrup (for ice cream)
• 1 tsp. vanilla extract (for ice cream)
• 1 tsp. pumpkin spice (for ice cream)
• 1/4 tsp. salt (for ice cream)

Instructions

1. Step 1: Line two loaf pans with parchment paper and set aside.
2. Step 2: In a large bowl, whisk together all wet ingredients for the cookie layer: pumpkin purée, maple syrup, melted coconut oil, egg, and vanilla extract.
3. Step 3: Stir in the dry ingredients—oat flour, almond flour, baking powder, pumpkin spice, and salt—until a smooth batter forms.
4. Step 4: Divide the batter evenly between the prepared loaf pans and smooth the tops.
5. Step 5: Bake at 325°F (163°C) for 20 minutes. Allow the cookie layers to cool completely in the pans.
6. Step 6: Meanwhile, blend the ice cream ingredients—cashews, coconut milk, maple syrup, vanilla extract, pumpkin spice, and salt—in a high-speed blender until smooth and creamy.
7. Step 7: Pour the ice cream mixture over one cooled cookie layer (still in the pan). Place both loaf pans, one with ice cream and one with plain cookie, in the freezer to chill for at least 6 hours or overnight.
8. Step 8: Once frozen, remove the layers from the pans. Place the plain cookie layer upside down on top of the ice cream layer to form sandwiches.
9. Step 9: Slice into bars, serve immediately, and enjoy! Store any leftovers in the freezer.

Tips & Variations

• Soak the cashews in hot water for at least 2 hours before blending for an even creamier ice cream.
• Swap pumpkin spice with chai spice or cinnamon for a different flavor twist.
• For a vegan version, replace the egg in the cookie layer with a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water).
• Add dark chocolate chips to the cookie batter for extra texture and richness.

Storage

Store the assembled ice cream sandwiches wrapped tightly in plastic wrap or in an airtight container in the freezer. They keep well for up to 2 weeks. To serve, allow them to soften for a few minutes at room temperature for easier slicing and better texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free oat flour?

Yes, you can substitute regular all-purpose flour in equal amounts if you do not need the recipe to be gluten-free.

Do I need an ice cream maker for the pumpkin ice cream?

No, this recipe uses a blender to create a creamy frozen treat without the need for an ice cream maker. Freezing it in the loaf pan creates the perfect ice cream layer.

Pumpkin Spice Ice Cream Sandwiches Recipe

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4.8 from 65 reviews

Delight in these Pumpkin Spice Ice Cream Sandwiches featuring gluten-free oat and almond flour cookies paired with a creamy, dairy-free pumpkin ice cream made from raw cashews and coconut milk. This seasonal dessert blends warm autumn spices with a cool, creamy texture for a perfect treat during fall and winter months.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 6 hours 35 minutes (including freezing time)
• Yield: 8 ice cream sandwich bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cookie Sandwich Layer

• 1 1/2 cups gluten-free oat flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1 tsp pumpkin spice
• 1/2 tsp salt
• 1/2 cup pumpkin purée
• 1/3 cup maple syrup
• 2 Tbsp coconut oil, melted
• 1 egg
• 1 tsp vanilla extract

Pumpkin Ice Cream

• 1 cup raw cashews
• 1 (13.5 oz) can full-fat coconut milk
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin spice
• 1/4 tsp salt

Instructions

1. Prepare loaf pans: Line two loaf pans with parchment paper and set aside to prevent sticking and make removal easier after baking and freezing.
2. Mix wet ingredients: In a large bowl, whisk together the pumpkin purée, maple syrup, melted coconut oil, egg, and vanilla extract until thoroughly combined.
3. Add dry ingredients: Stir in the oat flour, almond flour, baking powder, pumpkin spice, and salt into the wet mixture until a smooth batter forms, ensuring no lumps remain.
4. Bake the cookie layers: Divide the batter evenly between the prepared loaf pans and smooth the tops using a spatula. Bake at 325°F (163°C) for 20 minutes. Remove from oven and let cool completely in the pans to set properly.
5. Prepare pumpkin ice cream: While the cookie layers cool, blend raw cashews, full-fat coconut milk, maple syrup, vanilla extract, pumpkin spice, and salt in a high-speed blender until smooth and creamy, replicating an ice cream texture.
6. Freeze layers: Pour the blended ice cream mixture over one of the cooled cookie layers (still in the pan). Place both pans — one with the ice cream layer and the other with the plain cookie layer — into the freezer. Freeze for at least 6 hours or overnight to solidify.
7. Assemble sandwiches: Once frozen, carefully remove both layers from the pans. Place the plain cookie layer upside down on top of the ice cream layer to form a sandwich.
8. Serve and store: Slice into bars and serve immediately. Store any leftovers wrapped tightly in the freezer to maintain freshness.

Notes

• Use gluten-free oat and almond flours to keep the cookie layer gluten-free.
• Make sure the ice cream mixture is blended until completely smooth to avoid a gritty texture.
• Freeze both layers thoroughly overnight for best results when assembling.
• This recipe is dairy-free, grain-free, and gluten-free, suitable for vegan diet if egg is substituted or omitted.
• Store leftovers well wrapped in the freezer for up to one week.
• Find ingredients and more healthy recipe inspiration at Vitacost.

Keywords: pumpkin spice, ice cream sandwich, gluten-free, dairy-free, fall dessert, vegan option, healthy dessert, pumpkin recipe