This is how you break into Fall. Pumpkin Pie Chocolate Chip Ice Cream Sandwich. Yeah.
If you really want to go all out this season, make a giant ice cream sandwich. You get the flavors of pumpkin pie + a chocolate chip cookie + ice cream. Holy moly. This ice cream sandwich is loaded with flavor and all in just 8 easy basic ingredients. It has the flavors of fall from pumpkin, cinnamon, nutmeg, ginger, allspice, cloves and the texture of a chocolate chip cookie, that is sandwiched with ice cream. Whoa.
We died over these as ice cream sandwiches.
They are also more fun to eat as pizza-style slices!
This showstopper will amaze you, your friends and your family. It is so unbelievably delicious and better than any chemical-filled commercial sandwich. It is 100% vegan, gluten-free and oil-free, but no lie, they are wonderfully rich. It tastes like it is filled with every bad ingredient though! I filled my ice cream sandwiches with Nadamoo Ice Cream.
My husband took a bite…didn’t say a word and then opened his mouth so big, proceeding to eat the entire slice in one bite. I knew it was good then.
If you don’t want to fool with the whole ice cream part, then no worries, just bake them as regular cookies. They are seriously delicious on their own.
Please, please come back and leave me feedback here on my blog after you make this Pumpkin Pie Chocolate Chip Ice Cream Sandwich! I love to keep track of them. I’d also love it it you snapped a photo and tagged me on Instagram @thevegan8 and don’t forget the tag #thevegan8 so I don’t miss it! Your weekly creations that you all tag me with put a huge smile on my face!
Pumpkin Pie Chocolate Chip Ice Cream Sandwich
- 1 1/4 cups oat flour 150 g
- 1 tablespoon + 1 teaspoon pumpkin pie spice
- 1/4 teaspoon fine sea salt
- 1/4 cup pumpkin puree I used canned, make sure it is plain pumpkin and not pumpkin pie
- 1/2 cup pure maple syrup
- 1/2 cup roasted creamy almond butter or sunbutter for nut-free
- 1 tablespoon vanilla extract
- 1/2 cup mini dairy-free chocolate chips I used Enjoy Life brand
- Optional for ice cream sandwiches: ice cream flavor of choice I used NadaMoo "Chocolate Almond Chip
- Pumpkin pie spice is a blend of cinnamon nutmeg, allspice, ginger and cloves and is sold at most grocery stores in the baking/spice isle. If you can't find any, combine the following well with a fork and then add just 1 tbsp + 1 teaspoon to the recipe: 1 tablespoon cinnamon, 1/2 teaspoon ground ginger (I use roasted ginger so it is very strong), 1/4 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves. This is the blend I came up with that I love, feel free to adjust if you like.
- Line a large sheet pan with parchment paper and preheat an oven to 350°F.
- Combine the oat flour, pumpkin pie spice and salt to a medium bowl and whisk really well.
- In a small bowl, combine the pumpkin (level off with finger when measuring), syrup, almond butter and extract and whisk really well until completely smooth. Pour over the dry ingredients and stir until mixed. Add the chocolate chips. Stir for at least a couple of minutes until it thickens up well. The batter will seem too wet at first but the nature of oat flour is that it thickens as you stir.
- Place the dough in the fridge to chill for 30 minutes.
- For the cookie cakes, separate the dough in half and place on the prepared lined pan several inches apart. Place another piece of parchment paper on top and roll out each dough into a round cookie shape about 7 inches wide and a 1/4 inch thick. Don't roll them out too thin, or they will be too fragile. Measure if necessary for accurate results. I pressed a few extra chocolate chips on the tops for appearance purposes.
- Bake them for 9-10 minutes. They will still look a bit undercooked, which is fine, they will finish cooking as they cool. You don't want to overbake them or they can dry out. Leave them to cool an hour before moving, as they will be delicate. Once they are completely cool, very carefully (I used a large spatula) flip the cookies over onto a plate (that will fit into your freezer). Remove your ice cream to soften some for a few minutes before assembling the cookie sandwich. Spread out your softened ice cream on the cookie, leaving about 1/2 inch gap on the edges. I used the back of my spoon to spread the ice cream around. Was a pain to do, but was worth it in the end. Carefully place the top cookie on and place in the freezer to completely firm up before slicing. It is best to leave it in there at least a couple of hours or so, so that it is totally solid before slicing. After slicing, keep them in a covered container or large plastic bag until ready to serve. These cookies stay soft while in the freezer!
*Vegan, gluten-free, oil-free, nut-free optionbr]
*Adapted from my [Mini Peanut Butter Cookie Cakes Recipe