Vegan Snickerdoodle Ice Cream Sandwich

Posted by in Cookies, Cooking, Giveaways & Discount Codes, Halloween, Ice Cream, Sweets | 0 comments

 

aDSC_0041

 

 

Hello & Happy Monday!!

 

 

 

 

Since Halloween and Thanksgiving are both right around the corner, the world is going to be inundated with pumpkin everything for at least a few more months!

 

 

 

While some of us get excited about this time of year and whipping up tons of pumpkin inspired foodies. Others perhaps feel overwhelmed with getting in the kitchen and simply go out and search for the next seasonal  pumpkin product 

 

 


 

This recipe is for all of those that are not kitchen savvy as its so full proof.. You can’t fail. 

 


 

 

 

This recipe is even more fab as it incorporates two of my favorite products, vegan pumpkin marshmallows by Dandies and Snickerdoodle cookie dough from Alpen Dough!

 

 

Since this recipe calls for two ingredients that are already ready to go, the only thing you have to do is make some quick and effortless vegan Pumpkin ice cream.

 

(If you wanted to get all fancy you could throw it in an ice cream maker and let it blend for a handful of hours.. )

 

 

DSC_0051

 

 

Or.. you could keep it simple as I always do and use a food processor instead!

 

 

If you’re craving cinnamon and pumpkin spice this October, you NEED to try this recipe!

 

 

Wanting to get your hands on some Dandies vegan marshmallows?! Enter to 1 of two 3 packs of Dandies on Instagram!

 

 

 

 

DSC_0014

 

 

Why this recipe rocks:

 

Quick

Easy

Great presentation 

Great for kids

Great for entertaining

All ingredients can be enjoyed together or separate

VEGAN PUMPKIN MARSHMALLOWS

Can be made in advance

 

 

 

 

DSC_0019

 

 

 

 

DSC_0007

 

 

 

 

 

 

 

DSC_0030

 

 

 

 

DSC_0039

 

 

 

 

 

DSC_0041

 

 

 

 

 

DSC_0049

 

 

 

 

 

DSC_0053

 

 

 

 

Vegan Snickerdoodle Ice Cream Sandwich
Yields 2
Write a review
Print
Ingredients
  1. 1 cup vegan dandies pumpkin flavored marshmallows
  2. 1 cup alpine dough vegan snickerdoodle cookie dough
Ice cream
  1. 1/2 can pumpkin or less
  2. 1 1/2 tsp pumpkin spice
  3. 1tbsp brown sugar
  4. 1/2 tsp cinnamon
  5. 2 tbsp maple syrup
  6. 1 frozen banana
  7. 1/2 cup coconut milk or less
  8. 1/2 tbsp of arrowroot
Instructions
  1. Freeze bananas overnight. Throw everything into a food processor except for the coconut milk. Gradually add it in to make sure you don't achieve too much of a liquid like consistency. Place in the freezer to set for about 20-30 minutes (longer the better)
  2. Preheat oven to 350. Layout four cookies with marshmallows pressed into the cookie and bake for 10-15 minutes. Watch the marshmallows so they don't burn! Place on a cooling rack for 10 minutes.
  3. When ice cream is ready, use a circular cookie cutter or lid to cut the perfect size or simply scoop and mold into patties. Enjoy!
Notes
  1. Don't freeze cookie sandwiches as they will harden and not be edible!
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

 

 

like1121211 Untitled611

 

 

 

 

 

 

I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

 

Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

*Full discount code provided post email confirmation!

Recent Recipes

Leave a Comment

Your email address will not be published. Required fields are marked *