Go Back
–+ servings

Pumpkin Graham Cracker Ice Cream Sandwiches

These 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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Inactive time 2 hours
Total Time 2 hours 15 minutes
Course Dessert, Snack
Cuisine American
Servings 4
Calories 210 kcal

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.
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 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

Calories: 210kcalCarbohydrates: 31gProtein: 2gFat: 8gSaturated Fat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 186mgPotassium: 85mgFiber: 1gSugar: 15gVitamin A: 2384IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Keyword Dairy-free, Graham Creacker Ice Cream Bars, Pumpkin Graham Cracker Ice Cream Bars, Pumpkin Recipes, quick and easy vegan tofu stir fry, vegetarian
Tried this recipe?Let us know how it was!