Pumpkin Ginger Ice Cream Sandwiches! Recipe + directions for assembly below.
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Ingredients
1 cup shredded coconut
1/2 cup cashew butter
1/2 cup tahini
1 egg
3 T puréed pumpkin
1 t pumpkin pie spice
1/2 t baking soda
1/2 t salt
3/4 of honeymama’s pumpkin chocolate bar, diced (save the remaining 1/4 part for rolling the ice cream through at the end)
Directions
Stir all the ingredients in the bowl, saving the chocolate for last to give it a gentle stir in. Bake at 350 for 10-12 min, until edges are browned. Allow them to fully cook before trying to assemble the sandwiches.
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Pair with your favorite ice cream – mine is hands down Coconut Bliss brand (especially the ginger cookie with this pumpkin flavor profile!)
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Roll and press the remaining chocolate crumbles into the ice cream.
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Here’s a printable recipe for you to print out and keep on hand:
AuthorRachel StricklinCategoryBaked Goods, Gluten Free, Sweets & Treats
Stir all the ingredients in the bowl, saving the chocolate for last to give it a gentle stir in. Bake at 350 for 10-12 min, until edges are browned. Allow them to fully cook before trying to assemble the sandwiches.
Pair with your favorite ice cream - mine is hands down Coconut Bliss brand (especially the ginger cookie with this pumpkin flavor profile!)
Roll and press the remaining chocolate crumbles into the ice cream.
Ingredients
Directions
Stir all the ingredients in the bowl, saving the chocolate for last to give it a gentle stir in. Bake at 350 for 10-12 min, until edges are browned. Allow them to fully cook before trying to assemble the sandwiches.
Pair with your favorite ice cream - mine is hands down Coconut Bliss brand (especially the ginger cookie with this pumpkin flavor profile!)
Roll and press the remaining chocolate crumbles into the ice cream.
