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Tasty Tuesday: Ice Cream Dogwiches

Tasty Tuesday: Ice Cream Dogwiches

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♫ I like Dogwiches ♫
♪ Dogwiches are fine ♪
♫ I like Dogwiches;
I eat them all the time ♫
♪ I eat them for my breakfast
and I eat them for my lunch ♪
♫ If I had a million Dogwiches I’d eat the all at once! ♫
OK, full disclosure, that miser (the Mama) has never let me have two Ice Cream Dogwiches in one day, much less one for breakfast and another one for lunch. Truthfully, she’d probably flip a switch if she thought I was going to eat a million of them, but it’s a cute song and I had writer’s block tonight and I’d thank you for not busting my tail about it. I can’t always be bogged down by facts! DAWGS!~whoops~ I mean, hello! Welcome to Kolchak’s Kitchen. Today, we’re making everyone’s favorite treat – ice cream Dogwiches.

the Mama is an ice cream sandwich fiend. She really would eat a million. And since she is a human and I’m *only a dog*, if she wanted to eat a million ice cream sandwiches, *she could*. That’s what you call a double standard. Us dogs don’t have many weapons at our disposal, so we like to pull out of of the most effective when she is eating a sweet, delicious ice cream sandwich. The Eyes. So, the Mama set out to make an ice cream sandwich we can all share.

PB & Pumpkin Ice Cream Dogwiches

Cookies


2 1/2c. Oatmeal
1c. Red Mill Gluten Free Baking Mix or All Purpose Flour
1c. Canned Or Stewed Pumpkin
1 1/2 tsp. ground cinnamon
1 tsp ground ginger
1 tsp ground clove
1/2c. Peanut Butter
1 Egg

Ice Cream


2c. Canned or stewed pumpkin
1c. Peanut Butter
1 can light Coconut Milk
1 tsp. Knox Gelatin Powder
1 tbsp. Vanilla
2 tbsp. Unsweetened pumpkin pie spice

Preheat oven to 350F.

Heat 1/4c. Coconut Milk.

Add gelatin to 1/4c. Coconut Milk. Stir well. Pour in 1/4c. Heated coconut milk and stir until gelatin is fully dissolved. Pour in remaining coconut milk & place in refrigerator.

In a blender, food processor or (my Fav) the Magic Bullet, grind the oatmeal into a rough flour. Toss it into a large bowl and sift in Kolchak’s flour mix. Add pumpkin, peanut butter, egg & pie spice. Mix well. Dough should be loose, but not gooey. If required, add additional flour to make it workable.


Turn out dough onto floured surface. Using a rolling pin, roll dough out to 1/4″ thick. Use a cookie cutter to cut into bone shapes.

Place on parchment or silicone lined baking sheets. Place in oven and bake for 35 to 40 minutes or until golden on the edges. When done, place on cooling rack.


Ice Cream

In a large bowl, combine pumpkin, peanut butter, coconut milk, vanilla, and pie spice. Mix well. Place in ice cream machine and allow to churn.


If you don’t have an ice cream machine, you can still totally make this. Place ice cream mix in freezer. Every half hour or so, place in blender and blend. Repeat at least twice.

Line a cool baking sheet with plastic wrap. Goop ice cream out onto baking sheet, place another layer of plastic wrap over it and pat it flat. Place in freezer to set.

Once frozen, use cookie cutter to cut into bone shapes. Assemble into sandwiches. Store in freezer.

Do I have ice cream on my face?
– Posted using BlogPress from my iPad
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