Homemade pumpkin pie ice cream sandwiches will be your new favorite warm weather pumpkin treat! Dairy-free pumpkin ice cream is sandwiched in between two dairy and gluten-free pumpkin cookies that are thin and crispy for a melt-in-your-mouth deliciously spiced treat!
When it’s still hot out but you’re starting to think about how much you’re looking forward to fall, enter these dairy-free pumpkin ice cream sandwiches! If you follow me on Instagram, then you know to me pumpkin is a year round food!
Thin & Crispy Gluten-Free Homemade Pumpkin Cookies
Typically when adding pumpkin puree to cookies you get a thicker, more fluffy cookie. Those are just as delicious, however for these ice cream sandwiches I knew I wanted something thinner and and crispier so I got to work perfecting a thin and crispy pumpkin chocolate chip cookie that I know you’ll love all year long.
Crispy edges with softer middles with chocolate chips and hints of pumpkin in every bite. What’s not to love?! All the heart eyes for these cookies! The best part is you’ll have a few left over from this recipe to enjoy!
Dairy Free Pumpkin Ice Cream
Technically referred to as “nice cream” since its made with frozen bananas, this pumpkin “ice cream” is dairy free and made with just 3 ingredients.
Combining frozen bananas, pumpkin puree and pumpkin pie spice in a food processor or high-speed blender yields a super creamy, smooth consistency just like soft serve. This is what you will sandwich in between two pumpkin cookies for a delicious pumpkin ice cream sandwich!
If this type of pumpkin ice cream simply isn’t going to cut it in an ice cream sandwich for you, feel free to use whichever kind of ice cream you like. They’ll be delicious either way. 🙂
Bonus points for using pumpkin ice cream when it’s available in the fall!
LIBBY’S 100% PURE PUMPKIN
Libby’s 100% Pure Pumpkin is always in my pantry no matter the time of year! They’re the only ones I trust when it comes to pumpkin puree and for good reason — they’ve been the leading producer of canned pumpkin for generations!
Their canned pumpkin is just pumpkin! There are no chemicals or preservatives used in the production or canning process of Libby’s 100% Pumpkin Pumpkin.
This recipe uses Libby’s 100% Pure Pumpkin in both the cookies and the pumpkin ice cream, yum!
ingredients for homemade gluten-free pumpkin pie ice cream sandwiches
for the cookies:
- gluten-free oat flour
- coconut oil
- light brown sugar or coconut sugar
- LIBBY’S 100% PURE PUMPKIN
- vanilla extract
- egg yolk
- pumpkin pie spice
- baking soda
- arrowroot powder
- salt
- dairy-free chocolate chips
for the dairy-free pumpkin ice cream:
- frozen bananas
- pumpkin pie spice
- LIBBY’S 100% PURE PUMPKIN
equipment / utensils
- mixing bowls
- baking sheet
- cookie scoop
- high speed blender or food processor
Are Ice Cream Sandwiches Gluten Free?
Not all ice cream sandwiches are gluten-free. The cookie or outside of the ice cream sandwich can sometimes be made with gluten-containing ingredients like flour, and sometimes flour is added to ice cream to thicken it.
While you can definitely find store bought gluten-free ice cream sandwiches, why not have fun with it and make your own?! These gluten-free pumpkin pie ice cream sandwiches won’t disappoint, and are a great dessert for the transition from summer to fall.
Making Pumpkin Pie Ice Cream Sandwiches
These gluten free pumpkin pie ice cream sandwiches require a few different steps, but are totally worth the small amount of patience that goes into making them perfect!
Make the cookie dough. Start by whisking the wet ingredients and dry ingredients together in separate bowls. Then combine the two and stir together using a wooden spoon. Fold in the chocolate chips.
Let the dough chill. Refrigerate the dough for at least one hour. This will ensure crispier edges.
Bake the gluten-free cookies and let cool. Once the dough has chilled for an hour, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Use a cookie scoop to portion out the pumpkin cookie dough about 2 inches apart from each other. Use your palm to gently flatten each cookie and add about 2-3 more chocolate chip cookies to the top. Bake for 10-12 minutes until the edges are slightly golden brown.
Prepare the pumkin pie ice cream. In the bowl of a food processor or high-speed blender combine the frozen bananas, pumpkin puree and pumpkin pie spice. I recommend breaking up the frozen bananas into smaller pieces. Pulse for about 5 minutes until a smooth and creamy ice cream-like consistency begins to form. Place the pumpkin ice cream in the freezer for about 15 minutes to firm up.
Assemble ice cream sandwiches. One the ice cream has firmed up, use a spoon to scoop some onto the bottom of one cookie. Use the back of the spoon to smooth it around so that it takes up the entire cookie bottom. Then take a second cookie and place it on top. Once I’m done making one, I like to place it directly into the freezer to harden up and start working on assembling the next one.
Dairy Free Homemade Pumpkin Pie Ice Cream Sandwiches
Ingredients
- for the cookies:
- 1/2 cup coconut oil melted and cooled
- 3/4 cup light brown sugar
- 1 egg yolk
- 6 tbsp. LIBBY’S 100% PURE PUMPKIN
- 1 tsp. vanilla extract
- 1 1/2 cup gluten free oat flour
- 2 tsp. pumpkin pie spice
- 1 tsp. arrowroot powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup dairy-free chocolate chips + more for sprinkling on top
- for the pumpkin ice cream:
- 2 frozen bananas
- 1/4 cup pumpkin puree
- 2 tsp. pumpkin pie spice
Instructions
- Start by baking the cookies. In a medium bowl combine melted and cooled coconut oil, light brown sugar, egg yolk, pumpkin puree and vanilla extract. Whisk to combine.
- In a separate bowl, whisk the oat flour, pumpkin pie spice, arrowroot powder, baking soda and salt.Add the dry ingredients to the wet ingredients and stir together until combined. Fold in the chocolate chips.
- Cover the dough and refrigerate for at least one hour.
- Preheat the oven to 350 degrees F. Use a cookie scoop to portion out the dough onto a baking sheet lined with parchment paper. Bake for approximately 10-12 minutes. Remove from the oven and let cool.
- While the cookies are cooling, prepare the pumpkin ice cream.
- In the bowl of a food processor, add the frozen bananas, pumpkin puree, and pumpkin pie spice. Pulse until a smooth and creamy consistency forms, about 5 minutes.
- Place the ice cream in the freezer for about 15 minutes so that it firms up a bit more. This will make it easier to use for the ice cream sandwiches.
- Once the ice cream has hardened, use a spoon to scoop it onto the bottom of one cookie. Place the second cookie on top, sandwiching the two together. Repeat with remaining pumpkin ice cream.
This recipe was proudly created in partnership with Libby’s. I hope you love it!
more pumpkin treats for warm weather you’re sure to love:
- no bake pumpkin cheesecake bars {GF & DF}
- no bake pumpkin cookies {GF & DF}
- Starbucks copycat pumpkin cream cold bread {GF & DF}
- pumpkin flax overnight oats {GF & DF}
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