Pumpkin Ice Cream Sandwiches are the perfect refreshing treat for the transition from summer to fall, made with a combination of a pumpkin spice whipped topping mixed with protein powder (optional), stuffed between graham crackers – enjoyed straight from the freezer with no bonfire required! This high protein dessert comes together with just a few, simple ingredients!
Ice Cream sandwiches with a fall spin!
It’s pumpkin season. Pumpkin spice lattes are back, pumpkin and apple variations of our favorite products are stocked on the grocery shelves, and the fall scented candles are filling our homes. But, it’s still hot out… awkward. I have the perfect solution for you, if you’re wanting all the pumpkin flavors and cozy fall feels while also still embracing the last bit of the summer weather!
These homemade ice cream sandwiches are easy, made with minimal ingredients, refreshing, and SO tasty! Creamy pumpkin spice filling is sandwiched between graham crackers for the perfect amount of spicy and sweet!
Why You’ll Love This Recipe
- High-Protein: Each serving delivers a boost of protein and is lower in sugar, making it the perfect healthy treat!
- Fits dietary needs: This recipe is customizable so you can use whatever ingredients fit your dietary needs to make these S’mores vegan, gluten-free, dairy-free, grain-free, paleo, ect!
- Simple Ingredients: No need for complicated or hard-to-find ingredients! This recipe is so easy it comes together in just a few minutes!
- Customizable: Swap vanilla protein powder for chocolate or add a sprinkle of crushed nuts or sprinkles for texture.
- Refreshing. A cold treat on a hot summer day, although they’re perfect anytime of the year! There’s nothing better. They’re fun to serve as a 4th of July dessert!
pumpkin Ice Cream Sandwiches recipe video
How to make homemade ice cream sandwiches
Full recipe is in the recipe card at the bottom of the post! Most frozen s’mores are made with marshmallow fluff and processed ingredients. These are a fun, more wholesome spin on the classic! Dreamy whipped topping replaces marshmallow fluff but creates the most decadent, creamy filling!
Ingredients you’ll need
- Graham crackers: Use whatever fits your dietary needs! For a paleo option, you can use Simple Mills grahams or cookies and layer them across the bottom of the pan, like you’d lay the graham crackers! You can also use homemade graham crackers.
- Protein powder: Be suer to use a flavor you love as this will affect the taste of the whipped topping! My favorite to use is Macro Mike – their flavors are clean and taste like dessert! I used salted caramel for these! My code for them is “amb-dani”.
- Pumpkin spice & vanilla extract
- Pumpkin Puree
- Tub of Coconut whipped topping or cool whip: I like to use the SoDelicious coconut whipped topping, however you can use Tru Whip, Cool whip, etc. I prefer to use one with wholesome ingredients and no additives or preservatives!
- Almond butter or cashew butter: You can also use Oat Haus granola butter for a nut-free option. I do not recommend using peanut butter as it’ll completely throw off the flavor. If anything, you can omit it entirely, however it’s delicious with it!
- White chocolate chips – totally optional, but delicious when stirred into the whipped topping! I like Lily’s or Bake Believe white chocolate chips for a sugar-free option and Pascha white chocolate chips for a vegan option!
Steps
- Prepare the Protein Filling: Add the protein to your tub of whipped topping, along with the almond butter, pumpkin puree and spice, and vanilla extract. Mix well until no lumps remain and it’s smooth, thick, and creamy.
- Assemble the S’mores: Lay half of the graham crackers flat on a parchment-lined square baking pan. Scoop a generous amount of the protein filling onto the crackers and spread evenly.
- Freeze: Freeze the assembled s’mores for at least 3-4 hours or until firm. The longer they freeze, the more the whipped topping layer will firm up!
FAQ’s & Tips for Success
- For thicker bars, use a loaf pan! For thinner bars, stick with an 8×8 dish.
- Using parchment paper is a must! Leaving the overhanging edges will help remove the bars from the tray!
- Keep It Cold: These treats are best enjoyed straight from the freezer, so store leftovers in an airtight container in the freezer!
- For a neater presentation and cleaner lines, trim any excess frozen filling from around the bars.
- Thaw your cool whip. Make sure your whipped topping is thawed when mixing it with the other ingredients!
- Can I make these ahead of time? Yes! Assemble them and freeze the batch of frozen s’mores up to 24 hours in advance. When you’re ready to serve them, allow them to sit at room temperature for 15 minutes.
Frozen S’mores Recipe variations
- Stir chocolate chips or nuts into the whipped topping for extra crunch.
- Add white chocolate chips to the filling for a delicious twist!
Storage
Store in an air-tight container or freezer bag. Keep frozen for up to 3 months!
More high protein treats to try
- Peanut butter cup frozen yogurt bars
- Healthy Dilly Bars
- 2 ingredient orange sorbet
- Healthy snickers bites
- 2 ingredient Rolo’s
- Vegan frozen yogurt
- Strawberry yogurt bites
- Strawberry cheesecake yogurt parfait
If you try this recipe and love, it’d mean the world to me if you left a star rating & review below and tag me in your creations on instagram @danishealthyeats!
Pumpkin Ice Cream Sandwiches
Pumpkin Ice Cream Sandwiches are the perfect frozen treat for the transition from summer to fall. They're made with a combination of a pumpkin spice whipped topping mixed with protein powder (optional), stuffed between graham crackers – enjoyed straight from the freezer with no bonfire required! This high protein dessert comes together with just a few, simple ingredients!
Ingredients
- 1 package graham crackers, of choice
- 1 tub So Delicious Coconut Whip (or another cool whip or whipped topping)
- 1 1/2 scoops vanilla protein powder
- 2 tbsp almond or cashew butter *granola butter is a great nut-free option
- 1 tsp vanilla extract
- 2 tbsp pumpkin puree
- 1 1/2 tsp pumpkin spice
- White chocolate chips or pecans, optional but yummy!
Instructions
- Prepare the Protein Filling: Add the protein to your tub of whipped topping, along with the almond butter, vanilla, pumpkin puree, and pumpkin spice. Mix well until no lumps remain and it’s smooth, thick, and creamy. To make this easier, you can actually blend it in a food processor! If you want, you can fold in a handful of white chocolate chips and/or chopped pecans.
- Assemble the S'mores: Place a layer of graham crackers flat on a parchment-lined 8×8 square baking pan. Pour the protein filling onto the crackers and spread evenly. You can use the whole tub, half, 3/4 – however much you want! I like a thick layer. (If you dont want to use all of the topping, Leave leftovers in the freezer or fridge to use for your next batch, to dip apples in, etc!)
- Add a layer of graham crackers over top, pressing them down just slightly.
- Freeze: Freeze the assembled s’mores for at least 3-4 hours or until firm. The longer they freeze, the more the whipped topping layer will firm up!
- Cut into bars, then store in an air-tight container or baggie in the freezer!
Video
Notes
- For thicker bars, use a loaf pan! For thinner bars, stick with an 8×8 dish.
- Using parchment paper is a must! Leaving the overhanging edges will help remove the bars from the tray!
- Keep It Cold: These treats are best enjoyed straight from the freezer, so store leftovers in an airtight container in the freezer!
- For a neater presentation and cleaner lines, trim any excess frozen filling from around the bars.
- Thaw your cool whip. Make sure your whipped topping is thawed when mixing it with the other ingredients!
- Can I make these ahead of time? Yes! Assemble them and freeze the batch of frozen s’mores up to 24 hours in advance. When you’re ready to serve them, allow them to sit at room temperature for 15 minutes.
