Pumpkin Chocolate Chip Ice Cream Cookie Sandwich
Soft, chewy pumpkin chocolate chip cookies stuffed with fresh vanilla and coffee ice cream. Spice up your ice cream sandwich this fall season.
Servings: 6 sandwiches
Calories: 342kcal
Ingredients
Pumpkin Chocolate Chip Cookies (~12 cookies)
- 1 1/2 cup almond flour
- 2 tbsp coconut flour
- 1/3 cup pumpkin puree
- 1 egg
- 1/4 cup coconut oil or butter
- 2/3 cup coconut sugar
- 1/2 tsp baking soda
- 1/3 cup chocolate chip
- 1 heaping tsp pumpkin spice
- 1 pinch sea salt
Ice Cream
- your favorite flavor
Instructions
- 1. Preheat the oven to 350 F
- 2. In a medium mixing bowl, combine all the wet ingredients - egg, pumpkin puree, coconut oil, maple syrup. Mix well.
- 3. Add all the dry ingredient except for the chocolate chips - almond flour, tapioca flour, baking soda, pumpkin spice and sea salt. Mix well.
- 4. Fold in chocolate chips. Use a cookie dough scooper (I used this medium scoop) to scoop 12 balls on to a cookie sheet or greased baking pan.
- 5. Bake 11 - 12 minutes. Then take the cookies out of the oven and let it cool completely.
- 6. Freeze the cookies for at least a couple hours or overnight (highly recommended)
- Assemble the ice cream cookies:1. Choose your favorite ice cream (I used vanilla and coffee flavored) and scoop a generous amount onto the bottom of one cookie.
- 2. Then add another cookie.
- 3. Squeeze it together and refreeze them tightly for an hour. Enjoy!
Notes
1. The cookie recipe is paleo and can be made keto friendly with keto approved sweeteners.
2. For more tips and tricks to make this ice cream cookie sandwich, check out the "Tips" section in this post.
Nutrition
Serving: 1g | Calories: 342kcal | Carbohydrates: 29g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Cholesterol: 31mg | Sodium: 143mg | Fiber: 4g | Sugar: 13g