Pumpkin Ice Cream Sandwiches

Medically reviewed by Christiana George Updated Date: January 4, 2026

So, the afternoon before the hurricane struck (sorry, no more talk of hurricanes after this post), I decided to make chocolate chip cookies. I imagined spending a cozy evening nestled on the couch reading by candlelight, drinking tea and nibbling on cookies.

But of course, we ended up not losing our power at all. So there was no need to pull out the candles, we didn’t end up boiling water for tea, and the cookies were ultimately forgotten. (Who forgets about freshly-baked chocolate chip cookies, you might be wondering? Not us, usually.)

The next day, I had the bright idea of making ice cream sandwiches from the cookies, which meant the cookies were off-limits until the pumpkin ice cream had been made. And ice cream-making always turns into a multi-day process, what with the making of the custard, and cooling it, and churning it, and finally freezing it.

All the while, the cookies sat on the counter tempting Chris, whose sweet tooth, though not as legendary as his dad’s (the man has been known to douse his Swedish pancakes with powdered sugar so that the pancake all but disappears), is quite acute. Every time he reached for one, I swatted his hand away. “Stay back,” I snarled.

Before you feel too bad for him, remember that I was making pumpkin ice cream sandwiches. He was going to be rewarded for his patience! I didn’t feel too cruel.

Let me tell you a little bit about the cookies, because they’re actually my favorite chocolate chip cookie recipe ever (no, not the Cook’s Illustrated version I made earlier this year).

The recipe is actually from Kim Boyce’s Good to the Grain, a book I like very much. The cookies are made completely with whole wheat flour, so their texture is much richer and nuttier than cookies made with all-purpose.

They’ve got so much dimensionality and… dare I say it…complexity. I could eat the dough without the chocolate, and it would only be slightly less delicious. That’s saying a lot, since chocolate is usually integral to my enjoyment of any dessert.

I quickly became hooked on baking with whole-grain flours after this cookie (although this pound cake helped a lot, too).

The pumpkin ice cream recipe, on the other hand, I’m not particularly attached to. It does make a decent-tasting batch, however. Not too rich, very pumpkin-y, no complaints at all. But of course, my mind was salivating at the idea of pairing it with the chocolate chip cookies. The two together fulfill some sort of dessert fantasy of mine.

And after the ice cream sandwiches were made, I told Chris to have at them. But of course, he’s barely touched them. I guess his anticipation must’ve soured. Or maybe they’re just too much dessert (he commented that each one was the size of a small burger, haha).

WHOLE WHEAT CHOCOLATE CHIP COOKIES

From Good to the Grain Makes about 12 cookies:

Ingredients:

1-1/2 cups whole wheat flour
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
1 stick cold unsalted butter, cut into 1/2″ pieces
1/2 cup dark brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla extract
4 oz. (2/3 cups) bittersweet chocolate chips

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Sift the whole wheat flour, baking powder, baking soda, and salt into a medium bowl. Add the butter and sugars to the bowl of a standing mixer with a paddle attachment. On low speed, mix just until the butter and sugars are blended, about 2 minutes.

Scrape down the sides of the bowl. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and blend on low until barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.

Add the chocolate all at once and mix on low until evenly distributed. You can also use your hands to incorporate the chips.

Scoop mounds of dough about 2 Tbsp onto the baking sheet. You might want to flatten the dough a bit for a flatter cookie. Bake 16 to 20 minutes, rotating the sheet halfway through, until the cookies are evenly dark brown. Transfer the cookies onto a cooling rack.

PUMPKIN ICE CREAM

Adapted from Williams-Sonoma Ice Cream
Makes 1 quart

Ingredients:

1 cup canned unsweetened pumpkin puree
1 tsp. vanilla extract
1 cup heavy cream
1 cup whole milk
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg

Directions:

In a bowl, whisk together the pumpkin puree and vanilla. Refrigerate.

In a heavy saucepan over medium heat, combine cream, 1/2 cup of the milk, and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes. Meanwhile, in a medium bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup milk, and the remaining 1/4 cup brown sugar. Whisk until smooth, and the sugar begins to dissolve.

Remove the cream mixture from the heat. Temper the egg mixture: gradually pour some of the hot cream mixture, about 1 cup, into the egg mixture, whisking the whole time. Pour the egg mixture back into the pan.

Cook over low heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Strain through a fine-mesh sieve into a large bowl and let cool for about 10 minutes.

Remove the pumpkin mixture from the fridge and whisk it into the cooled custard until it is smooth. Cover and put the bowl into the fridge to cool, for 4 hours to overnight.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Once done churning, transfer the ice cream into a container and freeze until it is your desired consistency.

To assemble the sandwiches, let the ice cream soften a little. I tried spreading it about 1″ thick on a baking pan so I could cut the ice cream into circles with a round cookie cutter. You can also use an ice cream scoop and scoop it directly onto a cookie, then flatten the ball with the other cookie.

Makes about 6 (enormous) ice cream sandwiches.

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Is Tapioca Acidic? What It Means For Acid Reflux Sufferers

Health

Aneeza Pervez

Updated Date:
January 7, 2026

Managing acid reflux can make every mealtime a challenge, especially when you’re unsure about a food’s effect on your digestion. Tapioca, a starchy extract from the cassava root, is widely used in gluten-free recipes, puddings, and even as a thickener. Its mild nature makes it a favorite among those with sensitive stomachs, but what about its role in acid reflux?

Here’s the comforting truth: Tapioca is naturally low in acidity, with a neutral pH that makes it unlikely to irritate your esophagus or stomach lining. It is also gluten-free and easy to digest, making it a safe option for those with multiple dietary concerns. In fact, tapioca’s smooth, gentle texture is often recommended for people recovering from digestive issues.

To make tapioca truly reflux-friendly, pair it with non-acidic ingredients. For example, enjoy tapioca pudding made with almond milk instead of dairy or combine it with low-acid fruits like bananas. Avoid pairing it with sugary syrups or acidic toppings, as these can counteract its soothing properties.

In short, tapioca is a go-to food for acid reflux sufferers when prepared in simple, gentle ways.

Is Tapioca Acidic, Alkaline, Or Neutral?

Tapioca, derived from the cassava root, is primarily neutral to mildly alkaline. Its pH typically falls between 5.5 and 7.5, making it a low-acid option ideal for individuals with conditions like GERD (gastroesophageal reflux disease). Thanks to its predominantly carbohydrate composition and minimal fat or protein content, it doesn’t stimulate stomach acid production. This balance contributes to its reputation as a soothing and easy-to-digest food.

Cassava, in its raw form, contains naturally occurring compounds that may lean slightly acidic. However, during the extraction and processing of tapioca starch, these compounds are eliminated, leaving behind a neutral ingredient suitable for even the most sensitive digestive systems.

Related to Read: Is Parsley Acidic?

Are Green Olives Acidic?

Are Avocados Acidic and Good for Acid Reflux?

Understanding Its PH Levels

The pH level of a food plays a significant role in determining whether it’s acidic, alkaline, or neutral. Tapioca falls into the neutral to mildly alkaline category, making it particularly valuable for those with acid reflux or digestive sensitivities. Its lack of strong acidic properties allows it to support stomach comfort without triggering heartburn or reflux.

The processing method of cassava into tapioca starch or pearls is key to its pH stability. By stripping away potentially reactive compounds, the resulting tapioca becomes a low-acid food that’s safe for various recipes and dietary needs.

*Form of Tapioca*	*Approximate pH Level*	*Comments*
Raw Cassava (Unprocessed)	5.0–6.0	Slightly acidic due to naturally occurring compounds like linamarin
Tapioca Starch	6.5–7.0	Neutral to mildly alkaline; processing removes most acidic properties
Cooked Tapioca Pearls	6.0–7.0	Mildly alkaline depending on added ingredients like milk or sugar
Tapioca Pudding	Varies (6.0–7.5)	Neutral to alkaline; influenced by additional ingredients such as dairy

Is Tapioca Pudding Acidic?

Tapioca pudding is not inherently acidic; its acidity depends on the ingredients used in preparation. The main base—milk—tends to have a neutral or slightly alkaline pH, which can help balance the dish. However, factors like added sugar, flavorings, or acidic toppings (such as fruit syrups or citrus zest) can make tapioca pudding slightly more acidic.

To keep tapioca pudding gentle on the stomach, opt for low-fat milk or plant-based alternatives, avoid high-sugar recipes, and skip acidic garnishes. Prepared this way, tapioca pudding can remain a reflux-friendly dessert option.

Is Tapioca Good Or Bad For Acid Reflux?

Tapioca is considered good for acid reflux due to its neutral to mildly alkaline nature. Foods high in acidity, fat, or spice can aggravate GERD symptoms, but tapioca offers a digestible, low-risk carbohydrate alternative. Its bland flavor makes it an excellent choice for soothing sensitive stomachs.

When paired with reflux-friendly ingredients, tapioca can help manage symptoms effectively. It’s important to avoid pairing it with acidic sauces, high-fat dairy, or spicy seasonings that could offset its benefits. Stick to simple, lightly seasoned preparations for the best results.

How To Incorporate Tapioca Into A GERD-Friendly Diet?

Tapioca is versatile and can be easily added to a GERD-friendly diet with minimal preparation. Here are some practical ways to include it:

Tapioca Porridge: Cook tapioca pearls with water or plant-based milk, sweetened lightly with honey, and topped with non-acidic fruits like bananas or apples.
Thickening Soups and Sauces: Tapioca starch acts as a gentle thickener for broths and sauces, avoiding the need for reflux-triggering cream or flour-based alternatives.
Tapioca Flour-Based Breads and Pancakes: Gluten-free breads and pancakes made with tapioca flour are not only easy to digest but also neutral on the pH scale.
Plain Tapioca Pearls as a Side Dish: Cooked tapioca pearls can serve as a low-acid side dish when paired with lean proteins and non-acidic vegetables.

Moderation is key. Overeating—even a reflux-friendly food like tapioca—can still lead to symptoms due to increased pressure on the stomach.

Tips For Cooking Tapioca Without Triggering Reflux

Opt for Low-Fat Ingredients: High-fat ingredients like cream or butter can aggravate reflux. Use plant-based or low-fat milk instead.
Avoid Adding Acidic Elements: Skip citrus, vinegar, or tomato-based additives that increase acidity.
Hydrate Tapioca Properly: Fully hydrate tapioca pearls to avoid creating dense, difficult-to-digest dishes.
Limit Spices and Seasonings: Keep recipes mild, avoiding reflux triggers like pepper or chili powder.
Watch Portion Sizes: Even GERD-friendly recipes can cause discomfort if eaten in large quantities.

Tapioca-Based Snacks For Acid Reflux Relief

Tapioca can be transformed into delicious, reflux-friendly snacks:

Tapioca Pudding: Made with almond milk and lightly sweetened with honey, it’s gentle and satisfying.
Cassava Chips: Thinly sliced and baked, seasoned with mild herbs instead of heavy spices.
Tapioca Crackers: Crunchy and gluten-free, perfect with reflux-friendly dips like plain hummus or mashed avocado.
Banana Tapioca Cups: Layer cooked tapioca pearls with mashed banana for a naturally sweet, gentle snack.
Savory Tapioca Pancakes: Cook tapioca flour batter with grated zucchini or carrots for a wholesome treat.

These snacks are easy to digest and help manage reflux symptoms.

Tapioca Recipes That Are Gentle On Digestion

Here are some simple tapioca recipes tailored for sensitive stomachs:

Classic Tapioca Porridge
Ingredients: Tapioca pearls, water, almond milk, and a touch of honey.
Instructions: Soak tapioca pearls, cook until soft, sweeten, and serve warm.
Vegetable Tapioca Pancakes
Ingredients: Tapioca flour, grated zucchini, a pinch of salt, and water.
Instructions: Mix ingredients into a batter, pan-fry lightly, and serve with a dollop of plain yogurt.
Banana Tapioca Dessert
Ingredients: Tapioca pearls, mashed bananas, and coconut milk.
Instructions: Cook tapioca pearls, mix with mashed bananas, and chill before serving.

Each recipe prioritizes simple, non-acidic ingredients to ensure they’re gentle on digestion and safe for acid reflux management.

FAQs

Who Should Avoid Tapioca?

Individuals with cassava allergies.
Diabetics due to its high carbohydrate content.
Those on a low-carb diet.
People sensitive to processed foods.

Is Tapioca Bad For Your Stomach?

Tapioca is not bad for your stomach when consumed in moderation. Overeating can cause bloating or mild indigestion, especially if it’s poorly hydrated during cooking.

Can Tapioca Cause Acid Reflux?

Tapioca itself is unlikely to cause acid reflux due to its neutral pH. However, pairing it with acidic or fatty ingredients can trigger reflux symptoms.

Is Tapioca Good For Sensitive Stomachs?

Yes, tapioca is gentle and easily digestible, making it a good option for sensitive stomachs. Its bland nature and low acidity help soothe digestive discomfort.

Conclusion

Tapioca, derived from the cassava root, is a neutral to mildly alkaline food that fits well into a GERD-friendly diet. Its soothing properties, digestibility, and versatility make it an excellent choice for individuals dealing with acid reflux or other digestive sensitivities. Whether in the form of tapioca pudding, porridge, or as a thickener in soups, it provides a safe and satisfying carbohydrate source that doesn’t exacerbate stomach acidity.

When prepared thoughtfully, avoiding reflux-triggering ingredients like high-fat dairy, spices, or acidic additives, tapioca can be a valuable ally in managing reflux symptoms. Its ability to adapt to both sweet and savory dishes ensures it can fit into various meals, from snacks to desserts.

For those seeking gentle and nourishing recipes, tapioca offers a wide array of options that can help alleviate discomfort without compromising flavor or variety. By understanding its pH levels and preparing it in simple, stomach-friendly ways, you can enjoy the benefits of tapioca while keeping reflux symptoms at bay.