Sourdough Pumpkin Snickerdoodle Cookie Ice Cream Sandwich
Sourdough Pumpkin Snickerdoodle Cookie Ice Cream Sandwich
This sourdough pumpkin snickerdoodle cookie ice cream sandwich is the perfect fall treat! Two delicious, ultra chewy pumpkin snickerdoodle cookies with a layer of creamy vanilla bean ice cream in between. These pumpkin snickerdoodle cookies have crispy edges, a chewy middle and a crispy cinnamon-sugar coating that truly take the cookie to the next level. Plus, they’re naturally fermented with sourdough starter so they’re gut healthy and nourishing.
Health Benefits of Sourdough Cookies
Sourdough, the ancient practice of fermenting grains with a probiotic culture, is an incredible tool that unlocks deep nutrition in the foods we love most.
But first, what is sourdough?
Sourdough, the ancient practice of fermenting grains with a probiotic culture, is an incredible tool that unlocks deep nutrition in the foods we love most. Sourdough cookies offer a plethora of benefits, thanks to their unique and natural fermentation process using sourdough starter. This slow and natural fermentation allows beneficial bacteria and wild yeast to work their magic, breaking down gluten and phytic acid, making the cookies easy to digest. As a result, nutrients like B vitamins, iron, and minerals become bio-available. The lower glycemic index of sourdough cookies ensures a steady and sustained release of energy (no energy crash!). But the goodness doesn’t end there – the fermentation process also synthesizes prebiotic fiber which promotes a healthy gut microbiome. All these benefits combined make sourdough cookies a delicious and gut healthy treat!
Why I Love Sourdough Cookies
- Bioavailable vitamins and minerals
- Naturally low gluten
- Gut Healthy
- Anti-inflammatory
- Easy to Digest
Nutrition of a Sourdough Pumpkin Snickerdoodle Cookie Ice Cream Sandwich
Get ready to level up your fall baking game with sourdough pumpkin snickerdoodle cookie ice cream sandwiches! This nourishing sourdough pumpkin snickerdoodle cookie ice cream sandwich is made with pumpkin puree, coconut sugar, and pumpkin pie spice. Here is the nutrition label for one Pumpkin Snickerdoodle Sourdough Cookie Ice Cream Sandwich.
| Servings Per Recipe | 3-4 |
| Amount per serving | 2 cookies and 1/4 cup ice cream |
| Nutrient | Amount |
| Calories | 337 |
| Total Fat | 14.6g |
| Saturated Fat | 11.1g |
| Trans Fat | 0g |
| Cholesterol | 33mg |
| Sodium | 123mg |
| Total Carbohydrates | 48.8g |
| Dietary Fiber | 0.4g |
| Total Sugars | 27.6g |
| Protein | 2.7g |
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More Favorite Sourdough Cookie Ice Cream Sandwich Recipes
If you love this recipe, try one of these next:
Churro Sourdough Cookie Ice Cream Sandwich
Snickerdoodle Sourdough Cookie Ice Cream Sandwich
Peanut Butter Sourdough Cookie Ice Cream Sandwich
Chocolate Chip Sourdough Cookie Ice Cream Sandwich
Sourdough Pumpkin Snickerdoodle Cookie Ice Cream Sandwich
- Total Time: 6-8 Hours
- Yield: 3–4 Ice Cream Sandwiches 1x
Description
This sourdough pumpkin snickerdoodle cookie ice cream sandwich is the perfect fall treat! Two delicious, soft-baked pumpkin snickerdoodle cookies with a layer of creamy vanilla bean ice cream in between. These easy pumpkin snickerdoodles are crispy on the outside, soft on the inside and have pumpkin puree baked right inside. They’re everything you love about snickerdoodles and pumpkin pie in one!
Ingredients
- 100g Organic All Purpose Flour* (I used Organic King Arthur All Purpose Flour)
- 100g Coconut Sugar
- 30g Pumpkin Puree
- 38g Organic Refined Coconut Oil, Melted
- 1 egg yolk
- 15g Sourdough Starter, Active
- 2g Sea Salt
- 1 teaspoon Pumpkin Pie Spice
- 1/8 + 1/16 TSP Baking Soda
For rolling:
- 2 TBSP Cane or Coconut Sugar
- 1/8 teaspoon Pumpkin Pie Spice
Ice Cream:
- Vanilla Ice Cream (I love Van Leeuwen Vanilla Ice Cream)
Instructions
- First, melt coconut oil until it becomes liquid (warm but not hot).
- Now, add coconut sugar, pumpkin puree, egg yolk, sourdough starter, water, pumpkin pie spice, salt, and coconut oil to a medium bowl.
- Using a spoon, mix ingredients together until just combined.
- Now add flour and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a dough. Do not over-mix.
- Place the dough covered in a small Tupperware or wrapped in plastic wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
- Ferment the covered dough at room temperature for 6-8 hours. You can either bake right away or transfer the covered dough to the fridge until you’re ready to bake, whatever works best for your schedule.
- When you’re ready to bake, preheat your oven to 350°F (177°C).
- Divide and roll the cookie dough into 6-8 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 30-50g. Roll all sides in pumping spice sugar.
- Bake for 6-8 minutes or until lightly browned on the sides.
- Remove from the oven and let cookies fully cool on the baking sheet (at least 1 hour)*. After 10 minutes, you can also pop them in the fridge or freezer to speed up the process. *It’s important to let the cookies cool so the ice cream doesn’t get too melty when you’re creating the ice cream sandwich.
- Next, place a scoop of ice cream on top of one of your cookies. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top and gently press it all together.
- Lastly, place the ice cream sandwiches on a plate or tray and cover with plastic wrap or a lid. Freeze for at least 15 minutes so it firms up. And that’s it! Enjoy!
Notes
Freezing Instructions: Freeze raw or baked cookies in a closed container for up to 3 months. Thaw and reheat (or bake) as you like!
- Fermentation Time: 6-8 Hours
- Cook Time: 6-8 Minutes
- Category: Sourdough Cookie Ice Cream Sandwich
- Cuisine: Dessert
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