Pumpkin Spice Ice Cream Sandwich

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It’s that Fall time of year when everyone gets that sudden craving for pumpkin — pumpkin pie, pumpkin bread, pumpkin spiced lattes, pumpkin everything. But ice cream, although some would say is strictly a summer treat, can be had year round. In this recipe you can marry the two seasons into a, brace yourselves — Pumpkin Spice Ice Cream Sandwich.

You’ll need:

For the Cookies

Makes ~ 10-12

  • 1 Cup Rolled Oats(blended into a fine flour) + 1/2 cup Rolled Oats (to add later)
  • 1/2 Cup Coconut Palm Sugar
  • 1/2 heaping Teaspoon Pumpkin Pie Spice 
  • 1/2 Teaspoon Baking Soda
  • 1 Egg
  • 2 Tablespoons Butter(or dairy substitute)
  • 1/2 Teaspoon Vanilla extract
  • 1/4 Cup Pumpkin puree
  • 1/3 Cup Chocolate Chip Cookies 
  • 1/4 Cup Cranberries

1. Preheat oven to 350 degrees Fahrenheit

2. Dry ingredients Blend 1 cup of rolled oats in a blender for 20 seconds until it is a fine flour consistency. Add the sugar, pumpkin pie spice, and baking soda.

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3. Wet ingredients Take the softened butter and whisk in the egg, vanilla extract and pumpkin puree.

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4. Mix the dry and wet ingredients along with the chocolate chips.

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5. Add in the 1/2 cup of rolled oats(unblended) and cranberries.

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6. Use a cookie scooper to proportion out the batter. I found it helps to flatten the dough a little so it spreads out wide enough to fit the ice cream disk. (Make some bigger and some smaller since, as you will see below the ice cream disks will come out in varying diameters due to the shape of the carton).

This was my first batch, I flattened them down a bit further in the second

This was my first batch, I flattened them down a bit further in the second

7. Bake for 20-25 minutes, let cool once done. These cookies will be a little more on the cake-like side, since a crisp cookie will fall apart once frozen.

For the Ice Cream

  • Pint-size – any flavor, I recommend Vanilla or for a Pumpkin Spice Latte twist — Cappuccino
  •  A bread knife

1. Starting at the bottom of the carton, grip the pint of ice cream firmly in your hand and begin to cut all the way through as if you were cutting loaf of bread. (As you move up the top of the carton the slices will get wider due to the shape of the carton. Use the bigger cuts for your bigger sized cookies, and the smaller cuts for your smaller sized cookies so they fit)

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2. Pop the disk out and sandwich into your cookies. For less mess, you can take a pair of kitchen scissors to cut the cardboard of the carton where the seams meet and peel the paper off the ice cream.

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3. Quickly roll the ice cream sandwich in some chocolate chips, wrap in wax paper and freeze until they are ready for eating.

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It’s Baacck…

Pumpkin Spiced Latte & Van’s Gluten-Free Cranberry Almond Snack Bar…yes the barista misspelled my name

It’s finally September, and September means Fall, and Fall means it’s Pumpkin Spiced Latte season at Starbucks. I like to treat myself to coffee once a week and this week it was a no-brainer what my choice would be. Even when you’re trying to eat clean there are a few things you can do to make your coffee-going experience a little healthier. As you probably know, coffee in moderation is actually good for you, but it’s all that added sugar, syrups, and creamer that can make it bad, so here are my tips:

Smaller is better

Go for the smallest size your café has to offer. I usually get a Tall at Starbucks

Take it down a notch

If you’re getting a specialty drink like I did, ask for half the pumps of flavored syrup. A Tall at Starbucks usually consists of 3 pumps of Pumpkin flavored syrup so I ask for 1.5

Swap it out

Instead of sugar ask if your barista can replace your sweetener with natural Stevia. If they don’t have Stevia, bring your own to add in

If you’re having an espresso or latte, ask for steamed 2% milk so it’s less calories, and if you’re just having regular coffee, I suggest a splash of half and half…none of that flavored creamer gunk that’s so heavily processed.

Happy FALL!