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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Are Lima Beans Safe for Acid Reflux? Things You Need to Know
Introduction: The Role of Diet in Acid Reflux Management
Lima beans, also known as butter beans, are a nutrient-packed legume loved for their creamy texture and mild flavor. While they’re often touted as a healthy addition to any diet, their suitability for acid reflux sufferers is less clear.
For individuals with acid reflux or GERD (gastroesophageal reflux disease), understanding how certain foods impact symptoms is essential. So, are lima beans a reflux-friendly option, or could they trigger discomfort?
This article explores the nutritional profile of lima beans, their acidity, and their effects on acid reflux. We’ll provide practical tips on incorporating them into a reflux-friendly diet and discuss potential alternatives for those with sensitivities.
What Is Acid Reflux and Why Does Diet Matter?
What Is Acid Reflux?
Acid reflux occurs when stomach acid flows back into the esophagus, causing irritation. This is often due to a weakened or dysfunctional lower esophageal sphincter (LES), the muscle that prevents stomach contents from traveling upward.
Common symptoms of acid reflux include:
- Heartburn: A burning sensation in the chest or throat.
- Regurgitation: Sour or bitter-tasting acid backing up into the mouth.
- Nausea or Bloating: Especially after meals.
Diet plays a critical role in managing acid reflux, as certain foods can relax the LES or increase stomach acid production, leading to symptoms.
Common Food Triggers for Acid Reflux
Some foods are known to exacerbate acid reflux symptoms, including:
- Spicy dishes
- Citrus fruits and juices
- Fried and fatty foods
- Caffeinated beverages
- Tomatoes and tomato-based products
Understanding whether lima beans fall into the trigger category is essential for making informed dietary choices.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Nutritional Profile of Lima Beans
What Makes Lima Beans a Superfood?
Lima beans are a powerhouse of essential nutrients. A 1-cup serving of cooked lima beans contains:
- Calories: Approximately 200
- Protein: 12–15 grams, supporting muscle repair and overall health
- Fiber: 10–12 grams, aiding digestion and preventing constipation
- Carbohydrates: 40 grams, providing a steady energy source
- Key Vitamins and Minerals:
- Folate: Supports cell growth and development.
- Iron: Promotes oxygen transport in the blood.
- Magnesium: Aids in muscle and nerve function.
- Potassium: Helps regulate blood pressure and fluid balance.
Lima beans are also rich in antioxidants and plant-based compounds, contributing to their numerous health benefits.
Health Benefits of Lima Beans Beyond Digestive Health
Research suggests that Lima beans offer a range of benefits, including:
- Heart Health: Their potassium and magnesium content helps lower blood pressure.
- Improved Digestion: High fiber content supports gut health and bowel regularity.
- Blood Sugar Control: Low glycemic index makes them a good choice for stabilizing blood sugar levels.
- Bone Strength: Calcium and magnesium contribute to strong bones.
Are Lima Beans Acidic or Alkaline?
The pH of Lima Beans
Lima beans are considered neutral to slightly alkaline, with a pH level ranging from 6.5 to 7.5. Unlike highly acidic foods, they are unlikely to irritate the esophagus or exacerbate acid reflux symptoms when prepared and consumed properly.
Related to Read: Are Black Beans Acidic?
Why Alkaline Foods Are Beneficial for Acid Reflux?
Alkaline foods can help balance stomach acidity and soothe the esophagus. They are less likely to trigger reflux and may even reduce symptoms in some individuals. Lima beans’ alkaline nature makes them a potentially safe option for reflux sufferers.
How Lima Beans May Affect Acid Reflux?
Benefits of Lima Beans for Acid Reflux
Lima beans can be a helpful addition to a reflux-friendly diet for several reasons:
- High Fiber Content: Fiber promotes healthy digestion and prevents constipation, which can reduce abdominal pressure and lessen reflux symptoms.
- Low Fat: Unlike fried or fatty foods, lima beans are naturally low in fat, making them easier to digest and less likely to relax the LES.
- Alkaline Properties: Their mild alkalinity can help neutralize stomach acid, offering relief from heartburn.
Related to Read: Are Green Peas Acidic?
When Lima Beans Might Trigger Symptoms?
While lima beans are generally safe, they may cause discomfort in some cases:
- Overeating: Consuming large portions can increase stomach pressure, leading to reflux.
- Gas and Bloating: The high fiber content in lima beans can cause gas in some individuals, which may worsen reflux symptoms.
- Preparation Methods: Adding acidic or fatty ingredients, like tomato sauce or butter, can negate their reflux-friendly properties.
Tips for Including Lima Beans in a Reflux-Friendly Diet
Portion Control Is Key
Start with small servings of lima beans, such as ½ cup, and monitor how your body reacts. Gradually increase the portion size if no symptoms occur.
Reflux-Friendly Preparation Ideas
To enjoy lima beans without triggering acid reflux, follow these tips:
- Cook Simply: Steam or boil lima beans and season with mild herbs like basil or parsley.
- Avoid Acidic Additives: Skip tomato-based sauces or citrus dressings.
- Pair with Alkaline Foods: Combine lima beans with alkaline options like sweet potatoes or leafy greens for a balanced meal.
Best Times to Eat Lima Beans
Consume lima beans during lunch or dinner, but avoid eating them late at night. Eating close to bedtime can increase the risk of reflux, as lying down soon after eating makes it easier for stomach acid to travel upward.
Alternatives to Lima Beans for Acid Reflux Sufferers
Other Legumes to Try
If lima beans cause discomfort, consider these reflux-friendly legumes:
- Chickpeas: Mild and versatile, great for soups and salads.
- Lentils: Easy to digest and rich in nutrients.
- Black Beans: Low in acidity and high in fiber.
Non-Legume Alternatives
For those who prefer non-legume options, try:
- Quinoa: A high-protein, alkaline grain substitute.
- Sweet Potatoes: Naturally alkaline and soothing for the stomach.
- Zucchini: Mild, low-acid vegetable ideal for reflux-friendly meals.
Lifestyle Tips to Manage Acid Reflux Alongside Diet
Adopt Healthy Eating Habits
- Eat smaller, more frequent meals to prevent stomach overloading.
- Chew food thoroughly and eat slowly to aid digestion.
- Avoid lying down immediately after eating to reduce the risk of acid backflow.
Stay Active and Hydrated
Regular physical activity and proper hydration can improve digestion and reduce reflux episodes. Aim for moderate exercise and drink water throughout the day, but avoid drinking large amounts during meals.
Conclusion: Are Lima Beans Safe for Acid Reflux?
Lima beans are generally safe and even beneficial for acid reflux sufferers when consumed in moderation and prepared correctly. Their high fiber content, low fat, and mild alkalinity make them a healthy, reflux-friendly option for most individuals.
However, personal tolerance varies, and some people may experience symptoms like gas or bloating, which could worsen reflux. To enjoy lima beans without discomfort, practice portion control, avoid acidic additives, and monitor your body’s response.
By incorporating lima beans into a balanced, reflux-friendly diet and making lifestyle adjustments, you can support your digestive health and minimize reflux symptoms.
FAQs: Lima Beans and Acid Reflux
Q1: Are lima beans acidic or alkaline?
Lima beans are slightly alkaline, with a pH level between 6.5 and 7.5, making them a reflux-friendly food.
Q2: Can lima beans worsen acid reflux?
Lima beans may cause gas or bloating in some individuals, which can worsen reflux. Proper portioning and preparation can help minimize these effects.
Q3: How should I prepare lima beans to avoid reflux symptoms?
Steam or boil lima beans and season with mild herbs. Avoid adding acidic ingredients like tomato sauce.
Q4: Are canned lima beans safe for acid reflux?
Canned lima beans are convenient but may contain added salt or preservatives. Opt for low-sodium varieties and rinse thoroughly before cooking.
Q5: What are the best alternatives to lima beans for acid reflux sufferers?
Consider reflux-friendly options like chickpeas, lentils, quinoa, or sweet potatoes.
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