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

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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

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