Pumpkin Spice Ice Cream Sandwiches Recipe
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.
- 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
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
- Prepare loaf pans: Line two loaf pans with parchment paper and set aside to prevent sticking and make removal easier after baking and freezing.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin purée, maple syrup, melted coconut oil, egg, and vanilla extract until thoroughly combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
