Helloooooooo fall! Time for making all those seasonal favorites and pumpkin is one of mine. I’m sure if you are in cold weather right now, you may be saying, “Michaell, seriously? ice cream?” but I promise, you will not regret making these. The ginger and spice makes everything nice and toasty warm and these are divine! As usual, I got my designated taste testers together and my neighbors all got a sample. The vote was 5 stars across the board with a bonus of “more please?”
Why you should eat this amazing raw cookie
Besides tasting phenomenal, it was really important to me to make this raw because of the raw ginger. I use ginger as a regular staple in my diet because of the anti-inflammatory benefits since I get migraines. Ginger really helps me, but even if you don’t get migraines, it can help with so much more! WebMD talks about it being used for arthritis, intestinal pain, PMS, and morning sickness. Even more interesting, many studies have been conducted on its ability to shrink and/or kill cancer cells. How’s that for a reason to eat a raw cookie today!?
As for the pumpkin ice cream, the pumpkin puree isn’t raw, but you can certainly do this recipe completely raw if you want. If you do, I’d love you to leave me a comment and let me know how the ice cream turns out!
So, what’s so special about pumpkin? You know how a lot of anti-wrinkle serums and creams have retinol in it? Retinol is vitamin A. Pumpkin is full of vitamin A. So, you could say eating pumpkin is like a bottle of anti-aging! It protects your skin, keeps you hydrated, and can keep the doctor away since it boosts your immune system. The best part is you can buy a can of it anywhere for pretty cheap, or order it here on amazon to have some on hand, or use your pumpkin after carving it. If you have any leftovers, use it as a face mask with some yogurt or myllk! I like to mix it with my nut pulp after making nut myllk for exfoliation. And people say going vegan is expensive. Bah!
- 1-15 oz can pumpkin puree
- 1-13.6 oz can full-fat coconut milk
- 2 tsp lacuma powder
- 1/2 avocado
- 1 tbsp vodka
- 1 tsp vanilla
- 1/2 tsp sea salt
- 1/2 cup maple syrup
- (use this recipe to make it if you don't have it--this is what I use--adapted from Martha Stewart's version)
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- pinch of nutmeg
- 1 cup pecans
- 1 cup dates (raw is preferred, or soak for 30 minutes)
- 1 1/2 tbsp fresh ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup mulberries (or replace with dates, but the mulberries are worth it for the iron)
- Puree all ice cream ingredients in the food processor, starting with the ginger
- Put serán wrap in a shallow container and pour
- Stir every 30 minutes until frozen
- OR: How I did it: I froze it overnight with no stirring, thawed for 10 minutes, put it back in the food processor, stuffed my sandwiches, and put them back in the freezer for 30 minutes before serving. They turned out perfectly!
- Puree all ginger cookie ingredients in the food processor, starting with the ginger
- Once it starts sticking together after it is completely pureed, roll it out about 1/4 inch thick with a rolling pin.
- If you don't like using a rolling, or haven't used one before, the easiest way to roll dough out is to put the dough in between 2 pieces of parchment paper. Your rolling pin won't even get dirty this way. It's super easy, I promise!
- Use a cookie cutter or cup to cut the cookies--freeze for easier assembly
- No cooking, so we're done!
- Start with a cookie
- Put a scoop of Ice Cream on top of the cookie
- Put another cookie on top
- Squish down slightly
- Freeze for 30 minutes
- Feed sandwich to cookie monster! NomNomNom
The Nutritional information for the Ginger Pumpkin Ice Cream Sandwiches is on Sparkrecipes as well. Click on the nutritional info below if you’d like to see it there.