Pumpkin Spice Cookie Ice Cream Sandwiches: A Cozy Fall Treat
I got up one morning wanting to make a fun treat, and I had some raw milk in the fridge that I really needed to use. So I thought, why not try making taco-style ice cream sandwiches? I decided to use my go-to snickerdoodle cookie recipe, tweaked with pumpkin spice, and see if it would work.
I’ll be honest—part of me already suspected the cookies might crack, but that was okay! I had a back-up plan to turn half the batch into classic ice cream sandwiches anyway. Baking is always a little experiment, and this was one of those mornings where trial and error was part of the fun.
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Step 1: Making the Pumpkin Spice Cookies
Ingredients (Cookies):
Dry:
• 2 ¾ cups hard red wheat flour
• 1 ½ cups coconut sugar
• ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp pumpkin spice
Wet:
• 1 cup palm shortening (or ½ cup palm + ½ cup coconut oil; I only had coconut oil this time which I believe played into them cracking)
• 1 egg
• ½ tsp vanilla
• A little drizzle of maple syrup
• Optional: 1–2 tbsp water if the dough feels dry
Directions:
1. Mix the dry ingredients in one bowl and the wet ingredients in another.
2. Combine wet and dry ingredients until fully mixed.
3. For this batch, I tried two approaches:
• Placing little scoops of dough on the baking sheet and gently squishing them down before baking.
• Rolling some into balls and then squishing them down partway through baking.
4. Bake at 350°F for around 10 minutes, then remove and gently press them down (if not already done) before letting them finish baking.
5. Let the cookies cool completely—or pop them in the freezer for a short time—before assembling your ice cream sandwiches.
Tip: Using all coconut oil (instead of palm shortening) makes the cookies hold a rounder shape and be a little more “melty” in texture. Next time, if I want more flexible, shapeable cookies—like for taco shells—I’d try adding a bit of arrowroot powder or tapioca starch to help them hold their shape and at least use half coconut oil and half palm shortening.
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Step 2: Making the Vanilla Ice Cream
Ingredients:
• 3 ½ cups raw milk
• 1 cup canned coconut milk (for extra creaminess)
• 1 ½ tbsp vanilla extract
• 2/3 cup maple syrup
Directions:
1. Whisk all ingredients together in a mixing bowl.
2. Pour into your ice cream maker and follow manufacturer directions.
3. Make sure the ice cream is very set before assembling your sandwiches—this prevents it from melting and oozing everywhere.
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Step 3: Assembling Your Ice Cream Sandwiches
1. Once the cookies are completely cool and the ice cream is firm, scoop the ice cream onto a cookie and gently press another cookie on top.
2. Immediately place your finished sandwiches in the freezer for a few minutes to help them set.
3. Optional: Dip the edges in chocolate sauce for an extra indulgent touch.
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Chocolate Sauce (Optional)
Ingredients:
• 1/3 cup canned coconut milk
• 1/4 cup chocolate chips
• 1 tbsp cocoa powder
• 2 tbsp coconut sugar
• ½ tsp salt
• 2 tbsp coconut oil
Directions:
1. Combine all ingredients in a small saucepan over low heat.
2. Stir until melted and smooth.
3. Dip the edges of your ice cream sandwiches in the sauce, then place back in the freezer to set. *Be sure your chocolate sauce is completely cooled before dipping the ice cream sandwiches in.*
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Even though these cookies cracked and didn’t quite hold the taco shape I was hoping for, I loved the result. This bake was a little experiment, a last-minute idea, and a reminder that baking often involves trial and error. Some cookies held their shape better than others, but every sandwich turned out soft, cozy, and delicious.
The best part? Being willing to experiment, have a little fun, and be honest when things don’t go exactly as planned. Sometimes the “mistakes” turn into something even better than you imagined!
So, don’t be afraid to try something new, and don’t beat yourself up if it doesn’t turn out exactly like you hoped. Great recipes always have some trial and error involved :)