Cool off your hot dog this weekend with a delicious and nutritious summer treat! Nothing says summer like homemade ice cream and these healthy treats are sure to please your hungry hound!
Ingredients:
Cookies
2 1/2 cups oatmeal
1 cup all purpose flour
1 cup canned pumpkin
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground clove
1/2 cup peanut butter
1 egg
Ice Cream
2 cups canned pumpkin
1 cup peanut Butter
1 can light coconut milk
1 tsp Knox gelatin powder
1 tbsp vanilla
2 tbsp unsweetened pumpkin pie spice
Directions
- Preheat oven to 350F.
- Heat 1/4 cup coconut milk.
- Add gelatin to 1/4 cup coconut milk. Stir well.
- Pour in 1/4 cup heated coconut milk and stir until gelatin is fully dissolved.
- Pour in remaining coconut milk & place in refrigerator.
- In a blender or food processor, 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, 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. Scoop 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.
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