Pumpkin Ice Cream Sandwiches
Refined sugar-free, dairy-free, vegetarian, high fiber, heart-healthy, gluten free
Here is my dairy free, golden pumpkin cake filled with vegan vanilla ice cream. This combination of cinnamon, ginger and nutmeg spices in my soft cake - paired with creamy ice cream - makes my taste buds sing. To complete the flavor profile for the perfect ice cream sandwich, I poured dark chocolate sauce over the tops. You can even sprinkle a few toasted pumpkin seeds on the plate to create another pleasurable texture Serve these healthy ice cream treats for dessert and your guests will be asking for your recipe - only you will know they are secretly heart-healthy, dairy-, refined sugar- and gluten-free…
Pumpkin Ice Cream Sandwiches
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
Wet
8 tablespoons vegan butter
1 cup coconut sugar
2 eggs
3/4 cup pumpkin puree
Dry
3/4 cup brown rice flour
1/3 cup buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon each: cinnamon, ginger and nutmeg (3 teaspoons total)
Sandwich
vegan vanilla ice cream
melted chocolate
Makes 12 ice cream sandwiches
Having trouble finding the ingredients or tools to make this recipe?
Find my recommendations here
Instructions
1. Preheat oven to 350ºF/180ºC. Grease one 12-cupcake tin liberally with olive or coconut oil.
2. Melt the vegan butter and combine with sugar and eggs in the medium sized bowl of a stand mixer. Beat on high speed with the paddle attachment until light in color, about 2 minutes. Add pumpkin puree and beat another 2 minutes. Alternatively, use a hand mixer.
3. Add into the wet ingredients: brown rice flour, buckwheat flour, baking powder, baking soda, salt and spices. Pulse on low speed until just blended. Pour batter into cupcake tins. Bake 16 to 18 minutes. Remove from oven and freeze cupcakes for 1 hour.
4. Sandwich: Cut cold cupcakes in half horizontally, leaving the tops and bottoms separated. Using a large ice cream scoop, scoop ice cream into 12 scoops and flatten each one into a fat disc between two sheets of parchment paper. Place between cupcake upper and lower slices and press together.
5. Freeze sandwiches until ready to serve. Serve with hot melted chocolate poured over tops. The chocolate will instantly cool into a hard sauce, perfect for adding interesting texture to these yummy cakes.
Photos by Brian Byllesby
Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!
This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!