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Make way for Fit Soul and Spice‘s newest guilt free sweet treat!  I’m not even sure how this happened the other night, but I am soooo happy that it did!  I was busy testing and preparing a recipe for an upcoming gluten free baking class I’m teaching (more info on this in an upcoming entry!), and my dairy free, gluten free, low carb Pumpkin Raisin Cookies were born.

THEN, I noticed ripe, frozen bananas in the freezer and found myself preparing my banana “ice cream” because why not?  This lead to a new flavor: Cinnamon Vanilla Ice Cream.

Then, THIS resulted in me making the executive decision to bring both recipes together, transforming them into their now magical, delicious, creamy, rich ice cream sandwich form.

This recipe is super duper easy, not to mention made with natural, gluten free, dairy free, low carb ingredients.  Up your fruit intake with this healthy alternative dessert option as well. . .photo 3

Pumpkin Raisin Cookie Ice Cream Sandwiches

Makes 6 Ice Cream Sandwiches

Pumpkin Raisin Cookies

Ingredients:

1 can organic pumpkin

1 cup coconut palm sugar

1 cup coconut flour

1 teaspoon baking soda

2 tablespoons cinnamon

1 tablespoon pumpkin spice

2 tablespoons butter, melted OR 2 tablespoons coconut oil, melted

2 eggs

1 teaspoon pure vanilla extract

1/3 cup mixed raisins

 Coconut oil spray (Trader Joes)

Directions:

Preheat oven to 350

 In a large mixing bowl, combine pumpkin, coconut palm sugar, coconut flour, baking soda, cinnamon, pumpkin spice, and either butter or coconut oil.

 In a small-medium sized mixing bowl, add eggs and vanilla extract.

Add wet ingredients to large mixing bowl (dry ingredients). Mix either electronically in a mixer on low, or by hand with a fork.

Once all ingredients are combined, add raisins and mix until combined evenly throughout.

Grease a large cookie sheet with coconut oil spray.

Using a spoon, drop scoops of dough onto your cookie sheet and flatten slightly with your palm into disc shapes.

Bake for 30-32 minutes, or until bottoms are dark golden and tops are hardened. Allow to cool for 5 minutes.

While you make your banana ice cream, put your cookie sheet in the freezer to cool down cookies, avoiding melting the ice cream when sandwiched later.

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Cinnamon Vanilla Dairy Free Ice Cream

Ingredients:

1 bunch ripe bananas, peeled and 3/4 frozen

2 tablespoons pure vanilla extract

1 heaping tablespoon cinnamon

 Directions:

Add bananas to blender and blend on low-med for about 30 seconds until broken apart.

Add remaining ingredients.

Continue to blend until ice cream is thick, smooth, and creamy.

Store in a large bowl in the freezer until cookies are cool enough to not melt your ice cream.

  1. Remove cookies from freezer after about 15 minutes
  2. Using a spatula, scoop ice cream onto one cookie, and top with a second cookie.
  3. Place sandwiches on a platter and return to freezer promptly.

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