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Pumpkin Ice Cream Sandwiches

Connie Taylor
Pumpkin ice cream made with bananas
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Course Dessert
Cuisine American
Servings 12 - 14 Ice cream sandwiches

Ingredients
  

  • Ginger Snaps:
  • 2 1/3 C gluten free all purpose flour
  • 1 C coconut palm sugar
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tbsp ground golden flax
  • 1/2 tsp salt
  • 1/2 tsp guar gum
  • 2 tsp baking soda
  • 1/2 C extra virgin coconut oil
  • 1 1/2 tsp ginger
  • 1/4 C molasses
  • 1/2 C pumpkin puree or squash
  • Pumpkin Ice Cream:
  • 3-4 bananas cut up and frozen
  • 3-5 pitted dates soaked in 1/2 C water
  • 1/4 tsp ground nutmeg
  • 1/4 tsp freshly grated ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • 1/2 tsp vanilla powder or extract

Instructions
 

  • Ginger Snap Cookies:
  • Combine all dry ingredients and sift. Add the sifted ingredients and wet ingredients to a large bowl and mix until a smooth dough is formed. Chill the dough for 30 minutes in refrigerator.
  • Preheat oven to 350 degrees F.
  • Place the dough between two sheets of parchment paper and roll out to 1/2 inch thick. Cut cookies out with a cookie cutter and place on a lined baking sheet.
  • Bake for 12 minutes and allow to cool before serving.
  • Pumpkin Ice Cream:
  • Place the dates in a food processor along with the soaking water. Puree.
  • Add the spices and blend.
  • Add the frozen bananas and process until smooth.
  • Place the ice cream in the freezer and allow to firm.
  • Assemble the ice cream sandwiches by placing a scoop of ice cream between two of the cookies.

Notes

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