Prep time: 3-4 hours (depending on when the n’ice cream is frozen)
Serves 10 adapted from Foodscapes
My husband likes a portioned frozen treat, and non-dairy ice cream sandwiches fit the bill. Homemade is better than store bought as one can elevate the nutrition with quality ingredients. No cooking required! Do you love pumpkin? It’s a great source of beta carotene and, Vitamin A/retinol which is great for eyes and skin! Raw ginger is great anti-inflammatory.
Pumpkin N’ice Cream
1 15 oz can pumpkin puree
1 13.6 oz can full fat coconut milk
1 scoop Complete Vanilla Protein powder
1/2 avocado
1 tsp. vanilla
½ tsp sea salt
½ cup maple syrup or honey
1 TSP + 2 tsp. pumpkin pie spice
Blend all ingredients in a food processor until smooth. Add to ice cream maker and turn on, following manufacturer’s instructions. If you do not have an ice cream machine, add 1 TBSP vodka (helps it from freezing solid), and pour in a loaf pan to freeze overnight.
Ginger Cookies
1 cup pecans
1 cup pitted medjool dates (soak for 30 minutes if they have hardened)
1 ½ TBSP zested ginger
½ tsp cinnamon
¼ tsp sea salt
¼ cup dried mulberries or coconut shreds
Blend all ingredients in a food processor. Roll out dough between 2 sheets of parchment paper. Cut into round shapes using a form or glass.
Assemble:
If you froze the n’ice cream overnight in a loaf pan, put in food processor to soften. Place a scoop of pumpkin n’ice cream on top of a cookie, and top with another cookie. Squish down to get desired size. Refreeze on parchment paper for at least 30 minutes to firm up. Store in an airtight container, using parchment paper between any layer of cookies.
Nutritional Facts, 10 servings, per serving
Calories: 296
Fat: 16 g
Carbs: 35.1 g
Fiber: 5.3 g
Protein: 4.2 g
Those who love your law have great peace, and nothing causes them to stumble. Psalm 119:165
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