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You NEED these Gingerbread Pumpkin Ice Cream Sandwiches sandwiches from Alanna Taylor-Tobin’s new cookbook, Alternative Baker!

These gingerbread pumpkin ice cream sandwiches are spectacular. And I can say that without sounding self-congratulatory, because this is not my recipe. It comes from the kitchen of Alanna Taylor-Tobin, author of the new cookbook Alternative Baker, and all around fabulous gal.

I’ve probably experimented with alternative flours much more than the average baker; I just don’t share many recipes on the blog since they don’t always seem to gel with my audience.

What I find fascinating about Alanna’s cookbook is that it has opened my eyes to how much I still don’t know. Gluten-free baking is such a science! I wound up trying two new alternative flours for this recipe: sweet white rice flour and mesquite flour. They both show up frequently in the book, and I really enjoyed using them. Especially the mesquite flour. It’s extremely finely milled, and it adds an incredible yet subtle smokiness to these cookies.

I made a few minor tweaks to the recipe, such as swapping out organic granulated cane sugar for regular granulated sugar. If you don’t want to experiment with alternative flours and gluten-free baking, I get it. The flours can be pricy, and it’s not for everyone.

You can certainly swap out the cookies with your favorite chewy ginger molasses cookies for a tasty ice cream sandwich that uses more traditional ingredients. But I highly recommend you give these a try. Jeff and I could not put them down!

Lastly, after you’re done checking out Alanna’s cookbook, be sure to check out her beautiful blog, The Bojon Gourmet!