Over at Sarah Bakes Gluten Free Treats, I’ve already started my flow of delicious pumpkin recipes. It’s my most favorite time of the year for baking. One reason…PUMPKIN! I love all pumpkin desserts. Breads, muffins, cupcakes, smoothies, cookies. The options are endless and I will be sharing lots and lots of pumpkin recipes over the next couple of months!
I have a weakness for ice cream and for cookies. Put those two together and I’m in trouble. Well, I did. I put ice cream and cookies together in these gluten free and vegan pumpkin ice cream sandwiches. I took my vegan pumpkin ice cream (my friends, it’s amazing) and smooshed it between two soft, gluten free molasses cookies. Creamy, spicy, sweet. It’s an ice cream sandwich overflowing with the flavors of Fall!
Gluten Free & Vegan Pumpkin Ice Cream Sandwiches
makes 16 ice cream sandwiches
- 2 1/4 cups Sarah’s gluten free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/2 cup organic brown sugar
- 1/2 cup organic cane sugar
- 14/ cup coconut oil, melted
- 1/4 cup unsweetened coconut milk, room temperature
- 3 tablespoons molasses
- 1 teaspoon pure vanilla extract
- 16 small scoops vegan pumpkin ice cream
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together the flour, baking soda, cinnamon, ginger and salt. Set aside. In large mixing bowl, beat together the brown sugar, sugar, melted coconut oil, coconut milk, molasses and vanilla. Mix until smooth. Add the flour mixture and stir until combined.
Drop tablespoon-size scoops of cookie dough onto prepared baking sheets. slightly flatten with fingers. Bake for 9 minutes. Place cookies on cooling rack and allow cookies to cool completely.
To assemble ice cream sandwiches, allow vegan pumpkin ice cream to soften until soft enough to scoop. Place small scoop of ice cream onto one upside-down molasses cookie. Place another cookie on top, right-side up. Wrap with plastic wrap and immediately place in freezer to become firm. Repeat with remaining ice cream and cookies.
- 2¼ cups Sarah's gluten free flour blend
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- ½ cup organic brown sugar
- ½ cup organic cane sugar
- ¼ cup coconut oil, melted
- ¼ cup unsweetened coconut milk, room temperature
- 3 tablespoons molasses
- 1 teaspoon pure vanilla extract
- 16 small scoops vegan pumpkin ice cream
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together the flour, baking soda, cinnamon, ginger and salt. Set aside.
- In large mixing bowl, beat together the brown sugar, sugar, melted coconut oil, coconut milk, molasses and vanilla. Mix until smooth. Add the flour mixture and stir until combined.
- Drop tablespoon-size scoops of cookie dough onto prepared baking sheets. slightly flatten with fingers. Bake for 9 minutes. Place cookies on cooling rack and allow cookies to cool completely.
- To assemble ice cream sandwiches, allow vegan pumpkin ice cream to soften until soft enough to scoop. Place small scoop of ice cream onto one upside-down molasses cookie. Place another cookie on top, right-side up. Wrap with plastic wrap and immediately place in freezer to become firm. Repeat with remaining ice cream and cookies.
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