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
- 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.
Recipe by Ask Anna at https://askannamoseley.com/2013/10/gluten-free-vegan-pumpkin-ice-cream-sandwiches/
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