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 (or nut butter of your choice/sunflower butter/tahini)
1/2 cup honey (melted if needed to stir)
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. Mix all ingredients together to form a batter. Place in fridge for 5-10 minutes to make it easier to handle the dough. 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.
Love this recipe? You’d love the cookbook then too. My second book, Simply Real Eating is coming out November 19th 2019, so make sure you’ve pre-ordered it here. And be sure to check out the seasonal meal plans (or the new Easiest DINNER ONLY Plan)! It’s what we literally eat for dinner every week. Wanna know more about this real-food lifestyle made simple I always talk about? Be sure to check out this little podcast workshop I created for you, called: Simply Real FOOD: Real food, finally explained. Check it out here!