Gluten Free & Vegan Pumpkin Ice Cream Sandwiches
Author: Sarah Bakes Gluten Free Treats
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Ask Anna at