Pumpkin Spice Ice Cream Sandwiches
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Calories 189 kcal
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.
Recipe Notes
Get these ingredients and more at Vitacost.
Nutrition Facts
Pumpkin Spice Ice Cream Sandwiches
Amount Per Serving
Calories 189
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 14mg5%
Sodium 130mg5%
Potassium 204mg6%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 12g13%
Protein 4g8%
Vitamin A 1611IU32%
Vitamin C 1mg1%
Calcium 64mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.