Cream Pie Style Ice Cream Sandwiches

These cream pie-style ice cream sandwiches combine soft, spiced cookies with creamy vegan vanilla ice cream for the ultimate frozen treat. Made with our Cinnamon Roll Vegan Protein, they deliver a deliciously cozy flavor that’s perfect for summer. Easy to make and fun to serve, they’re a great dessert for sharing with family and friends. Think of them as a taste of fall wrapped around a scoop of ice cream!

Ingredients

- 1½ cups Old-fashioned rolled oats
- ½ cup RAW Nutritional Cinnamon Roll Protein Powder
- ½ cup All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1¼ teaspoons Pumpkin spice (or cinnamon + nutmeg)
- ⅔ cup Plain pumpkin
- 6 tablespoons Almond butter
- ⅔ cup Brown sugar
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 tablespoons Plant-based milk
- 1 container (500 mL) Vegan vanilla ice cream

Instructions

1- Preheat the oven to 350°F and line a baking sheet with parchment paper.

2- In a large bowl, combine the oats, protein powder, flour, baking powder, baking soda, salt, and spices.

3- In a separate bowl, whisk together the pumpkin purée, nut butter, brown sugar, and vanilla extract.

4- Add the wet mixture to the dry ingredients. Stir in the plant-based milk and mix well.

5- Form the dough into 10 equal balls (about 80 g each), place them on the baking sheet, and gently flatten them.

6- Bake for 9 minutes. The edges should be set while the centers remain slightly soft.

7- Meanwhile, remove the ice cream from the container by cutting away the cardboard packaging. Slice the ice cream into 5 portions and return them immediately to the freezer.

8- While the cookies are still warm, use a round cookie cutter to shape and flatten them so they are perfectly round and uniform in size and thickness.

9- Let the cookies cool on a wire rack for at least 15–20 minutes.

10- Assemble by sandwiching one slice of ice cream between two cookies. Serve immediately and enjoy!

Notes

1- For the best texture, assemble the sandwiches just before serving.

2- You can use either Cinnamon Bun Protein or Vanilla Protein. If using Vanilla Protein, simply add a little extra pumpkin spice or a combination of cinnamon and nutmeg.

By Sarah Bourgie - Le Pouvoir des Plantes
Writter at RAW Nutritional