Pumpkin Spice Ice Cream Sandwiches (paleo)

Categories Food

The best kind of recipes in the WSS household seem to come about accidentally. I asked recently on Instagram what kind of ebook of recipes you’d want to see over the next few months and I got a resounding hell yes! to holiday cookies. (Ps. Be sure you’re signed up for the email newsletter so you know when it drops). But as I was testing my little paleo chef heart out, I discovered the perfect transitional holiday treat: a Paleo Pumpkin Spice Ice Cream Sandwich.

Paleo Pumpkin Spice Ice Cream Sandwiches #whatsavvysaid #paleorecipe #pumpkinspice

Now, here’s the deal with the ice cream portion of this bit. Because while part of being a Savvy lady means creating from little, the lack of patience doesn’t always allow for me to want to wait DAYs to bring an idea to life. Ya know? Personally, I eat a more paleo based diet because of my gut, hormones and just general health. I also live in a small town that is SLOW on the uptake for all things paleo. So if you’ve got access to ice cream you love and little patience, this recipe can be ready in under 2 hours.

Ps. It’s totally up to you if you’d like to do pumpkin spice ice cream or just keep it simple. I’ve added in the spice so you can live your best BWG life this fall. Lord knows we need all the joy we can find in 2020. But if you want to switch it up and go vanilla, it’s an easy fix. I definitely this this would be great in peppermint mocha form. Let me know in the comments below if you want that version as well.

Paleo Pumpkin Spice Ice Cream Sandwiches #whatsavvysaid #paleorecipe #pumpkinspice
Pumpkin Spice Ice Cream Sandwich Ingredients

Here’s what you’ll need to make your soon to be newest obsession:

raw cashews

medjool dates

pumpkin spice

vanilla extract

almond flour

cassava flour

arrowroot powder

pasture raised eggs

coconut oil

maple syrup

grain free baking powder

salt

vanilla extract

pumpkin spice

Appliances + Storage

Ice Cream Maker

Freezer Safe Ice Cream Container

Glasslock Containers

How To Store & Reheat

The best way to store your paleo ice cream sandwich is in a glasslock container in the freezer. If you need to stack them, make sure to place parchment paper between layers as the cookies tend to stick together. You’ll also most likely want to set the sandwich out for a few minutes before you want to eat it.

Other Dessert Ideas:

Mini Paleo Apple Pies

Paleo Buttercream Coffee Frosting

Paleo Banana Chocolate Chip Donuts

Paleo Strawberry Poptarts

 

When you make these, be sure to tag me on Instagram and let me know! Words of affirmation is my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy

Pumpkin Spice Ice Cream Sandwiches

The paleo pumpkin spice recipe that is perfect for transition from summer to fall.

Course Dessert
Cuisine American
Keyword dessert, fall recipe, paleo, pumpkin spice
Prep Time 2 days
Cook Time 20 minutes
Total Time 2 days 50 minutes
Servings 8 sandwiches
Calories 416 kcal

Ingredients

Pumpkin Spice Ice Cream

  • 1 3/4 cup raw cashews soaked in boiling water for 15 minutes
  • 5 pitted dates if hard, soak in hot water to soften
  • 1 tsp pumpkin spice
  • 12 oz filtered water
  • 2 tsp vanilla extract

Pumpkin Spice Sugar Cookies

  • 1 cup almond flour
  • 1/3 cup cassava flour
  • 1/3 cup arrowroot flour
  • 3 pasture raised eggs
  • 1/4 cup coconut oil (melted) or mct oil
  • 1/4 cup maple syrup
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp pumpkin spice

Instructions

Make the Ice Cream

  1. Prep your ice cream maker and place the bowl into your freezer for at least 24-48 hours.

  2. When you're ready to make the ice cream, add all of the ingredients into a high speed blender. I used my Vitamix. And blend on high until smooth. It should be a thick smoothie consistency.

  3. Set up your ice cream machine and add the mixture to the bowl. Turn on the machine to mix. It took about 20 minutes for mine to get to a thick but frozen consistency.

  4. Remove ice cream from the machine. And if your cookies are ready & cooled, you can skip to the assembly portion. If not, store your ice cream in a container in the freezer.

Make The Cookies

  1. Preheat the oven to 350F degrees. Prep a baking sheet with a slipmat or parchment paper.

  2. In a small bowl, whisk together the wet ingredients.

  3. In a large bowl, whisk together the dry ingredients.

  4. Pour the wet ingredients into the dry and stir to combine.

  5. Using a cookie scoop or tbsp, scoop out 1-2 tbsp of mix and place each cookie 1/2 inch apart on the baking sheet. The cookies don't spread while baking so you'll want to shape them before baking. I always use a spatula to spread out any lumps.

  6. Place the baking sheet in the oven and bake until lightly golden. This should take 10-15 minutes.

  7. Remove from the oven. Let the cookies sit for 5 minutes before placing them on a cooling rack. Make sure the cookies have fully cooled before assembling your sandwiches.

Assemble the cookies

  1. If you previously made the ice cream, let it sit out for 15 minutes before using it to assemble your cookies. Or if you're me and impatient, microwave it for 15 seconds.

  2. If you used a cookie scoop for your measurements, it's perfect for portioning out the right amount of ice cream. *Side note: the cookies featured in today's pictures are 2x the size of the recipe*

  3. Assemble your sandwiches storing them in a glasslock container with parchment placed on the bottom and between rows.

  4. Again, if you're impatient, you can eat your sandwich right now. Why not live your best life you know? Or you can put them in the freezer for 15-30 minutes. Either way, enjoy!

Nutrition Facts
Pumpkin Spice Ice Cream Sandwiches
Amount Per Serving (1 g)
Calories 416 Calories from Fat 188
% Daily Value*
Fat 20.9g32%
Carbohydrates 46.4g15%
Protein 7.9g16%
* Percent Daily Values are based on a 2000 calorie diet.
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