Some of the best flavors appear in the fall.
While I’m always sad to see fresh berries, juicy peaches, and perfect melons go, there’s something amazing about cinnamon, warm spices, pumpkin, toasted pecans, pomegranates, and squash come back into play. It’s fitting, really, that the flavors of the season change with the weather. It’s a chance to turn over a new leaf at home.
This year, we’re playing with new combinations at our house. These gluten free, dairy free pumpkin ice cream sandwiches are a perfect example. They’re a way to share a special treat for anything from a pumpkin painting or carving party, to a costume bash, to a lazy Sunday evening.
Whether you typically find yourself on Team Pumpkin or not, the pumpkin mousse sandwiched between these cookies is delicious without being too heavy–subtly spiced and not overwhelming. We used our favorite recipe for paleo ginger cookies (grain free, dairy free), but you can use any favorite cookie here. A few especially delicious options…
They are delicious and slightly unexpected, though sure to delight your friends and little ones. Yes–undoubtedly–fall parties, fall food, fall flavors. There is just something special about this time of year.
What special recipes are you looking forward to this season?
Tip: For ease in this recipe, I recommend buying coconut cream (not to be confused with sweetened cream of coconut used for mixing drinks). If you can’t find it, you can buy two cans of full-fat coconut milk and refrigerate them overnight. Open the can from the bottom and pour off the more clear coconut liquid and save just the thick white coconut cream at the top.
If you can’t eat coconut, you can substitute about 2 cups dairy whipped cream.
Emily eats, reads, and writes at One Lovely Life, where she shares healthy food, happy thoughts, and THE cutest babies.