These dairy-free pumpkin graham cracker ice cream sandwiches are the perfect fusion of summer and the cozy flavors of fall. These are so creamy, so velvety and make for the most perfect and delicious treat on a warm day in September when you’re yearning for fall to come but the weather is saying otherwise.
If you are looking for some more summer recipes with fall flavors, you will absolutely love my Pumpkin Cream Cold Brew (Starbucks Copycat) and my Pumpkin Spice Chia Pudding (Meal Prep Friendly).
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Ingredients
- Graham Crackers
- Coconut Whipped Topping (So Delicious Coco Whip), thawed
- Canned Pumpkin Puree
- Vanilla Extract
- Pumpkin Pie Spice
See recipe card for quantities.
Instructions
- Grab 2 Graham Crackers and break them in half. Lay them down on a baking pan, baking sheet or plate so that there are 4 separate graham crackers lying next to one another in the shape of a square.
- Grab a small bowl, add in half a container of thawed coco whipped topping to the bowl. Then add in your pumpkin puree, vanilla extract, and pumpkin pie spice. Use a whisk to mix until everything is very well combined.
- Evenly distribute your mixture on top of the graham crackers (about 2 tablespoons per graham cracker). Grab another 2 graham crackers, break them in half and add them to the top of the whipped topping to make ice cream sandwiches.
- Freeze for at least 2 hours, cut into four slices at the edges of the graham crackers and serve!
Hint: You can store in an air tight container in the freezer. When you are ready to serve, let them thaw for 30 minutes or so until you reach your desired consistency.
Substitutions
If you are interested in making these pumpkin graham cracker ice cream sandwiches but you have dietary restrictions, you can make the following substitutions:
- Vegan– Make sure to check the individual graham cracker brand to verify if the product is vegan because this differs from brand to brand.
- Gluten-Free– Make sure to choose a gluten-free graham cracker brand to make this recipe gluten-free.
- Coconut Whipped Topping– Use regular whipped topping if you don’t have or like coconut whipped topping and don’t have any dietary restrictions.
This recipe is already vegetarian, and dairy-free.
Variations
- Deluxe – add in white chocolate or dark chocolate chips, mini reeses cups, or whatever toppings you want in the batter.
This recipe is already toddler and kid friendly.
Equipment
All you need for this recipe is a plate, baking sheet or pan and a bowl.
Storage
You can store these graham cracker ice cream sandwiches in an air tight container in the fridge for up to 3 months. Thaw for about 30 minutes to get to the desired consistency prior to serving.
Top tip
Make sure to thaw your ice cream bars prior to serving if you are not eating immediately after they are prepared.
FAQ
Yes, as is this recipe is dairy-free.
Yes, as is this recipe is vegetarian
Depending on the brand of graham crackers you choose, this recipe can be vegan. Make sure to choose a vegan brand.
Yes! this recipe is kid and toddler friendly
Absolutely! Use regular whipped topping in place of the coconut whipped topping if you don’t have or like coconut whipped topping and if you don’t have any dietary restrictions.
Fall
Looking for other fall recipes? Try these:
Dairy-Free
Looking for other dairy-free recipes? Try these:
Jump to: Recipe
Pumpkin Graham Cracker Ice Cream Sandwiches
Equipment
- 1 Baking Sheet,Pan or Plate
- 1 Bowl
- 1 Whisk or Fork
Ingredients
- 8 Graham Crackers
- ½ Container Coconut Whipped Topping So Delicious Coco Whip, thawed
- ¼ cup Canned Pumpkin Puree
- ½ teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
Instructions
- Grab 2 Graham Crackers and break them in half. Lay them down on a baking pan, baking sheet or plate so that there are 4 separate graham crackers lying next to one another in the shape of a square.
- Grab a small bowl, add in half a container of thawed coco whipped topping to the bowl. Then add in your pumpkin puree, vanilla extract, and pumpkin pie spice. Use a whisk to mix until everything is very well combined.
- Evenly distribute your mixture on top of the graham crackers (about 2 tablespoons per graham cracker). Grab another 2 graham crackers, break them in half and add them to the top of the whipped topping to make ice cream sandwiches.
- Freeze for at least 2 hours, cut into four slices at the edges of the graham crackers and serve!
- Hint: You can store in an air tight container in the freezer. When you are ready to serve, let them thaw for 30 minutes or so until you reach your desired consistency.
Video
Notes
Substitutions
If you are interested in making these pumpkin graham cracker ice cream sandwiches but you have dietary restrictions, you can make the following substitutions:-
- Vegan– Make sure to check the individual graham cracker brand to verify if the product is vegan because this differs from brand to brand.
-
- Gluten-Free– Make sure to choose a gluten-free graham cracker brand to make this recipe gluten-free.
-
- Coconut Whipped Topping– Use regular whipped topping if you don’t have or like coconut whipped topping and don’t have any dietary restrictions.
Variations
-
- Deluxe – add in white chocolate or dark chocolate chips, mini reeses cups, or whatever toppings you want in the batter.
Equipment
All you need for this recipe is a plate, baking sheet or pan and a bowl.Storage
You can store this recipe in an air tight container in the fridge for up to 3 months. Thaw for about 30 minutes to get to the desired consistency prior to serving.Nutrition
Food safety
- Don’t leave food sitting out at room temperature for extended periods
Hope says
These looked soooo good I knew I had to make them the second you posted it. They turned out so perfect my littles had seconds and thirds!