baking · Book Reviews · Cookbooks · cooking · Dessert · Plant Based Diet

Vegan Ice Cream Sandwiches: Pumpkin Snickerdoodle Sandwiches

Awhile back I had received a review copy of Vegan Ice Cream Sandwiches: Cool Recipes for Delicious Dairy-Free Ice Creams and Cookies, but only got around to reading it recently. The heat wave we had of late convinced me to haul my ice cream machine back out!


The authoress, Kris Holecheck Peters, wrote another of my favorite books, Vegan Desserts in Jars: Adorably Delicious Pies, Cakes, Puddings, and Much More. If you remember my review of it, I really love her style of recipes. And oh, why did I wait? The cookies are fab-u-lous, the ice creams are thick and creamy! And even if it is summer, the thought of warm spicy cinnamon and pumpkin ice cream was soooo good. I couldn’t keep the kids out of them!

Pumpkin Snickerdoodle Sandwiches


Snickerdoodle Cookies


  • 2½ cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp fine sea salt
  • 1¾ cups granulated sugar, divided
  • ½ cup non-dairy margarine (such as Earth Balance Buttery stick), at room temperature
  • ½ tsp pure vanilla extract
  • 2 Tbsp unsweetened coconut milk beverage (see notes below)
  • 2 Tbsp ground cinnamon


Preheat oven to 375°, line two baking sheets with parchment paper.

In a medium bowl, combine flour, baking powder and salt.

In a large bowl, cream together 1½ cups of the sugar and margarine. Add the vanilla and coconut milk, and mix until well combined (I used a hand mixer). Add dry ingredients to the wet in batches and mix until smooth.

Note: I found I needed 5 Tablespoons milk for the dough. Use what it takes, until your dough just comes together.

Make balls with a 1 Tablespoon Scoop/Disher, put on a plate. Shake remaining granulated sugar and cinnamon together in a bowl. Roll each ball in the sugar to coat, place 12 per cookie sheet. Bake for 8-10 minutes, until cookies are cracked on top and look done. Let cool, then transfer to a cooling rack. Once cool, store in a sealed, airtight container.

Makes about 34 cookies.


Pumpkin Coconut Ice Cream


  • ¾ cup packed brown sugar
  • 1 (13.5 ounce) can full fat coconut milk
  • ¾ cup coconut milk beverage
  • ½ cup canned pumpkin puree
  • ½ tsp ground cinnamon
  • ¼ tsp freshly ground nutmeg
  • 1 tsp pure vanilla extract


In a large saucepan, combine the sugar and both coconut milks, whisking. Over medium heat, bring the mixture to a boil, whisking often. Add the pumpkin, cinnamon and nutmeg, whisk in. Lower heat to medium-low, and cook for 5 minutes, whisking often. Take off heat, whisk in vanilla.

Transfer to a heat safe bowl, let chill in refrigerator (I let mine sit overnight). Whisk again, to combine. Pour into ice cream machine, follow machine’s directions for freezing (my machine takes 30 minutes). Transfer to a freezer safe container, freeze for at least 2 hours before making sandwiches.

Makes about 1 quart.

To Make The Sandwiches:

Pull out the ice cream and let soften for a few minutes. Scoop up a generous amount, about 1/3 cup and place on top of one cookie, set another cookie on top and press down gently. Wrap each sandwich in plastic wrap or parchment paper, and freeze.

Let sit for a few minutes on the counter before serving.

Makes 16 sandwiches.

FTC Disclaimer: We received a review copy.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.