• michelle

    posted on September 25, 2009 at 9:01 am

    I can’t wait to try the pumpkin ice cream sandwiches, yum!

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  • Lauren

    posted on September 25, 2009 at 2:02 pm

    Okay – These look amazing! My family goes for anything with cornmeal, and I’ve yet to try cornmeal cookies, but that will change soon =D.

    Also, you are going to rock that contest!! While my house is bursting at the seams, I’ll be telepathically rooting you on, and while that may not make much sense, I know you’ll have a great time! Good Luck!!!

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  • Dee

    posted on September 25, 2009 at 4:56 pm

    Wow Amy, this looks delicious! I love Fall being a New Englander and also never tire of pumpkin bread, muffins, etc!

    I know you are a busy blogger, but I have given you a Lovely Blog Award over at my humble little blog because I just enjoy your blog so much!

    http://newenglandnanny.blogspot.com/2009/09/walking-red-carpet.html

    [Reply]

    Amy Reply:

    Thank you so much, Dee. You are so sweet to include me in your awards. I am honored.

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  • Alta

    posted on September 26, 2009 at 8:20 am

    These look so good and so decidedly different than anything I would imagine! Yum! And have fun in Napa!

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  • Jenn AKA The Leftover Queen

    posted on September 26, 2009 at 2:12 pm

    Best of luck Amy! I am rooting for you!!!!

    Pumpkin ice cream is my all time favorite! I love your recipe, and I am totally going to be making it soon!

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  • Sandy Gillett

    posted on September 26, 2009 at 3:07 pm

    These look delicious Amy! Your creations continue to delightfully amaze me! I’m thinking about you this weekend and wishing you an awesome weekend with your husband. As Lauren says: You’re “rock”ing that contest as we speak!

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  • Linda

    posted on September 27, 2009 at 1:14 am

    Looks wonderful! Is the almond flour just blended almonds or do you have to buy a certain brand? What do you use?

    Best wishes for the contest and I know you will enjoy that time away with the hubs.:)

    [Reply]

    Amy Reply:

    Hi Linda – Thanks for the good luck wishes. I bought Honeyville Almond Flour – you can buy it on-line. It’s also available in many natural food/specialty stores. The very first gluten-free cake I made was with homemade almond flour – I just used blanched almonds that I ground in my food processor. You just have to grind them finely. It worked beautifully.

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  • KP

    posted on September 28, 2009 at 10:58 am

    My family loves coldstone’s seasonal pumpkin pie in the sky ice cream, but as we’re trying to cut back on our sugar intake and basically avoid any kind of take-out food I was super excited to see your recipe for pumpkin pie ice cream. I was even more excited that I had all the ingredients at home so I got to work right away and made it over the weekend – and everyone loved it! I was able to use raw milk/cream and some left over frozen pumpkins from last season. My husband suggested adding a little crushed graham cracker next time (which i know isn’t gluten free). Thank you so much for this recipe! It will definitely be added to the special treat pile for my family. No more coldstone for us!!

    [Reply]

    Amy Reply:

    Thank you so much for sharing this! I am thrilled that your family enjoyed this recipe. I love it – in fact I ate the last of mine last night.

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  • Kimi @ The Nourishing Gourmet

    posted on September 28, 2009 at 12:43 pm

    Beautiful! I love pumpkin ice cream too. I make mine with coconut milk. :-)

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  • gfe--gluten free easily

    posted on October 1, 2009 at 6:13 am

    I’ve been thinking about making pumpkin pie ice cream. I thought that would be enough of a coup, but now that I see your ice cream sandwiches … well, you know what I am thinking. I made cornmeal cookies long ago and they were delicious. Slightly sweet plays well with the pumpkin pie ice cream I’m sure and the almonds on the outside–pure genius! There should be some contest you could enter this combo into, because it’s definitely a winner. :-)

    Shirley

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  • Sandy Gillett

    posted on October 4, 2009 at 8:35 pm

    This creation is very intriguing to me Amy. I made the cookies today because I love anything with corn meal and not having a leavening agent makes them agreeable to someone managing candida. I added 1/2 t. of sea salt and GF/DF chocolate chips. They are the best GF/SF (except for the Choc chips) /DF, anti-candida treat I have had! I am thrilled to actually have a Chocolate Chip cookie that doesn’t violate my dietary limitations. Thank you Amy. Your creations are helping me feel normal! Thank you again.

    [Reply]

    Amy Reply:

    That sounds so yummy! I love your variation. Thanks for sharing that with me.

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  • Brenda Wilkey

    posted on October 11, 2009 at 9:48 pm

    Anything with pumpkin in it this time of year is on my list! My whole family loves pumpkin anything. I am going to have to give this a try this coming weekend. We have an ice cream ball so I might have to whip it out and give this a try!

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  • Angie

    posted on October 14, 2009 at 7:27 pm

    oh my GOD that looks too good to be true. My mouth is watering! I’m going to have to try that with coconut milk.

    [Reply]

    Amy Reply:

    Yea, they’re good for sure. If you make it with coconut milk let me know how it turns out.

    [Reply]

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