Celebrate the flavors of fall with a better-for-you twist. These pumpkin spice ice cream sandwiches are made with wholesome ingredients like oat flour, maple syrup, and coconut milk for a dessert that’s as nourishing as it is delicious.
Pumpkin Spice Ice Cream Sandwiches
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Ingredients
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
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Line two loaf pans with parchment paper and set aside.
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In large bowl, whisk together all wet ingredients.
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Stir in dry ingredients until smooth batter forms.
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Divide batter evenly between loaf pans and smooth tops.
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Bake at 325 degrees F for 20 minutes. Let cool completely in pans.
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Meanwhile, blend all ice cream ingredients in high-speed blender until smooth.
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Pour ice cream mixture over one cooled cookie layer (still in pan). Freeze both layers—one with ice cream, one plain—for at least 6 hours or overnight.
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Once frozen, remove from pans. Place plain cookie layer upside down on top of ice cream to form sandwich.
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Slice into bars, serve and enjoy! Store leftovers in the freezer.
Notes
Nutrition
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The post Pumpkin Spice Ice Cream Sandwiches first appeared on The Upside by Vitacost.com.