So last week, I got a call that I’d never refuse.
That Molly Moon’s ice cream needed a little winter recipe fun for their new take-home pints.
And, would I be interested?
I mean, come on.
When life gives you beautiful, artisanal ice cream, you take it.
Especially when it’s pumpkin clove season.
So today, my new favorite-sorry-I’m-not-sorry-you-won’t-be-able-to-stop eating this Fall dessert: flourless (gluten free) pumpkin chocolate ice cream sandwiches.
With sea salt.
Best made when you have people coming over for dinner, so you don’t eat them all.
Flourless Pumpkin Chocolate Ice Cream Sandwiches
For the mini cookies:
1 cup almond flour
1/2 cup almond butter
1/2 cup honey
1/2 cup walnuts, chopped
1/2 cup dark chocolate chips
1/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1/4 teaspoon baking soda
Preheat oven to 350 and line 2 baking sheets with parchment paper. Drop cookie dough balls evenly on the baking sheet and bake for 15-17 minutes. Let cool before removing from pan.
To assemble ice cream sandwiches:
Let cookies cool completely (or place in freezer to speed up the process.)
Scoop Molly Moon’s pumpkin clove ice cream in 1/2 inch pieces on each cookie. Place in freezer for at least 20 minutes, and store up to 2 weeks in the freezer.
Photo cred to the darling Michelle Moore, my accomplice on this sweet Seattle lovin’ project.
Psst- the Fall Meal Plan is on and awesome. Cook under 3 hours a week!