Pumpkin Ice Cream Sandwiches

| May 27, 2016 | 0 Comments

Whether you typically find yourself on Team Pumpkin or not, the pumpkin mousse sandwiched between these cookies is delicious without being too heavy–subtly spiced and not overwhelming. We used our favorite recipe for paleo ginger cookies (grain free, dairy free), but you can use any favorite cookie here. A few especially delicious options…

  • chocolate crinkle cookies
  • oatmeal cookies
  • snickerdoodles
  • chocolate chip cookies
  • graham crackers

pumpkin-ice-cream-sandwiches4-smTip: For ease in this recipe, I recommend buying coconut cream (not to be confused with sweetened cream of coconut used for mixing drinks). If you can’t find it, you can buy two cans of full-fat coconut milk and refrigerate them overnight. Open the can from the bottom and pour off the more clear coconut liquid and save just the thick white coconut cream at the top.

If you can’t eat coconut, you can substitute about 2 cups dairy whipped cream.

Pumpkin Ice Cream Sandwiches

  • 1 (14.5oz) can coconut cream, refrigerated overnight
  • 1 cup pumpkin puree (homemade or canned)
  • 3 Tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp cardamom (or allspice)
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • pinch salt


  1. Refrigerate the can of coconut cream 6-8 hours or overnight to harden the coconut cream.
  2. In a medium bowl, whisk together pumpkin puree, syrup, vanilla, spices, and salt. Chill until completely cold (you can do this the night before and refrigerate it while your coconut cream is chilling overnight).
  3. Chill a bowl in the refrigerator for 10-15 minutes to help whip the cream. Scoop chilled coconut cream out into the chilled bowl. Beat with a hand mixer 2-4 minutes until whipped like cream. (This can be a bit messy, so I’ve found it helps to break the cream up into smaller chunks before mixing).
  4. Fold a small scoop of the whipped coconut cream into the pumpkin mixture and gently mix together (don’t beat it or you’ll break up the whipped cream too much).
  5. Slowly fold in the remaining coconut cream. Mixture will be thick but soft, like a mousse.
  6. Sandwich small scoops of mousse between two cookies. Refrigerate about 1-2 hours to firm in the freezer before serving.
  7. If you’ve left the sandwiches in the freezer for several hours, you may want to set them out 10-15 minutes before serving to soften slightly.
  8. Recipe makes enough for about 12 ice cream sandwiches.

Source:  Super Healthy Kids


Filed Under: Anti-Aging

Comments are closed.