How delicious do these little ice cream cookie sandwiches look? We love WB Kitchen's ONA Cookies when we need something sweet because they're made with some pretty spectacular ingredients. Ingredients that make you feel good about eating cookies (no guilt here!) They're dense, yet slightly fluffy, big chunks of cookie heaven, made with unfiltered raw organic honey, almonds flour, pecans, and maple syrup — kind of the perfect fall mash up, huh? Especially this Maple Pecan flavor. Just add a little pumpkin spice to the mix and this is full on FALL.
For this yummy seasonal dessert I've enlisted the help of my new trusty coconut cream ice cream recipe to act as the filling between these two slices of cookie goodness.
1 can coconut cream (refrigerate overnight.) Be sure to get coconut cream which is thicker than coconut milk. Try to find a brand with no added gums or sugar.
2-4 Tbsp honey
4 Tbsp pumpkin puree
1 Tbsp Pumpkin Pie Spice
WB Kitchen Maple Pecan ONA Cookies (2 per sandwich)
optional: drizzle of vanilla extract
Let's start with the Pumpkin Spice Ice cream.
1. Start by scraping your coconut cream out of the can into a stand mixer (I've seen this part done in a blender, but haven't tried it this way. I'd try a stand mixer or handheld mixer.) Make sure no liquid gets out of the can, this will thin the cream too much.
2. Begin whipping the cream to a fluffy whipped cream consistency. Drizzle in the honey, vanilla, and pumpkin, and pumpkin spice, stopping to scrape the sides if needed, and whip until combined thoroughly and fluffy.
3. Pour into a bread pan lined with parchment paper and freeze for a few hours until solid. Other recipes suggest that it's best when it's not TOO frozen, and still a little soft. This stuff is best enjoyed at the soft, in between frozen and fridge cold fluffy texture, due to the nature of it's ingredients. It does not freeze well for long periods of time. It will still taste good, however it becomes much icier.
Now, it's time for the cookies!
4. Pall the parchment paper out of the pan so that the ice cream is flat on your counter. Find a jar or cup that is similar in size (a little bigger is fine) than the diameter of the WB cookies and "cut out" a chunk of ice cream. Think of the ice cream block as cookie dough, and your jar or cup as a cookie cutter. Shake or push the ice cream round out of the mouth of the jar and sandwich between the two ONA cookies.
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