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
Ingredients
- 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
Note
- 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.
Instructions
- 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!
Notes
*Adapted from my [Mini Peanut Butter Cookie Cakes Recipe
I am in awe about this, I love that you converted these three holy moly jumbo desserts into one, so versatile and incredibly amazing! I haven’t tried NadaMoo ice creams yet, they contacted me about it last year or so to review them and they weren’t available in my location at that time. I think I will go take a look again and see if they are available now.
You are so sweet, thank you Rika! Thank you for your kind words, you don’t know how much I appreciate them and how they help me. xo
Nada Moo? Love the name. I’ll have to look for it.
I hope all goes well with the contest.
Haha, yes a catchy name! 🙂
Holy crap Brandi, you’re amazing! I love how creative you are. I’m a HUGE fan of pumpkin AND chocolate chip cookies AND ice cream so this recipe looks like trouble to me….except you made it healthy!!! Woooooo hooo!!!
Haha you are so funny Melanie! I know, right?! I don’t know if I would technically call it “healthy”! LOL! It is definitely a rich dessert and not low calorie, but at least it contains good ingredients that I feel good about consuming, certainly not too often though. One little slice more than satisfies!
These look so good! I would be afraid to make them though as I know myself and there would not be any left after the first batch! 😉 Love the idea of homemade ice cream sandwiches.
Thank you Cindy! I know….they are all gone too already here!
NOT sharing :-P! This would be ALLLLLL mine!!
Wow you had me at Pumpkin Chocolate Chip! Love this! I need to get me some of that ice cream! Do you think it would be available at whole foods?
Thank you! Yes, that is where I get mine!! 🙂 I know it’s not carried at every city though…depending on where you are located, they may or may not have it, but I’m in Texas and they have it pretty much everywhere around here 🙂
Man! Wish I’d read this yesterday. There’s 1 store here that sells Nada Moo and I drove by it just yesterday while working 🙁 I probably would have just eaten the whole container since I didn’t have a cooler!!
Next month when I’m there for sure.
Great job Girl ♥
It’s so good Angela! Thanks girl!
Ahahah I love the image of your husband stuffing this in his mouth!!! Like him and Nancy, I totally would too. You go girl–this entry for that contest looks AMAZING!!! I hope you win–we’re all sure winning from this gem of a recipe. YUM.
Thank you so much Erika!!
I would cram jam this beauty into my mouth too, Brandi! I’m loving the mash-up of pumpkin pie flavour with the chocolate chip cookie. And don’t ever feel like you need to apologize for too many ice cream recipes because there’s no such thing. Bring on the ice cream!
Thanks so much Nancy!
OMG BRANDI!!! STAAAPPITT. This is ridiculous. I am in awe and I need to clean the drool from my keyboard. If I could choose one blogger to live next to I kid you not it would be YOU! These look phenomenal, and back to back ice cream recipes are TOTALLY OK! Amazing job.
Aww thanks so much Brittany! You are the sweetest! I would LOVE to live next door to you too, then we could go eat cupcakes together all the time!!
Looks great Brandi, have never tried their ice cream but love the sound of the cha cha chai ice cream. Pumpkin is such a perfect fall food.
Thanks Suzanne! Yes, I think the Cha Cha Chai ice cream would take these even more over the top with the similar spices to compliment the cookies. I was sad they were out, oh well, next time!