Mint Chocolate Chip Ice Cream Sandwiches [Vegan]
- 1 cup walnuts
- 1 cup dates
- 1 tablespoon cacao powder
- Pinch Himalayan salt
- 2 tablespoons melted coconut oil
- 1 tablespoon cacao powder
- 1 tablespoon maple syrup
- 1 cup young coconut meat
- 1 cup cashews
- 2 cups water
- 2 tablespoons maple syrup
- 1/4 cup mint leaves
- 3 drops peppermint oil
- Spirulina powder, as needed (optional)
To make the cookies:
- Pulse the walnuts in a food processor until they become a fine powder.
- Add the rest of the ingredients and process until it all begins to stick together.
- On parchment paper, shape the dough into cookies however you like. I used a circular cookie cutter and dropped a spoonful into it, pressed it down, then gently tugged the cookie cutter off and made another.
- Set these in the fridge overnight.
To make the chocolate chips:
- Whisk together the ingredients, then pour onto a flat plate and freeze until solid.
- Chop into small pieces and stir into the ice cream when it’s thick enough (otherwise the pieces will just sink to the bottom).
To make the ice cream:
- Blend all the ingredients until smooth, adding tiny amounts of spirulina until the mixture is the color you want.
- Put this mixture into an ice cream maker and follow the instructions of the machine. If you don’t have an ice cream maker (like me), simply pour the mixture into a metal pan and stick it in the freezer, whisking it up every 30 minutes until it’s transformed.
- Remember to add your chocolate chips!
- Cookie, scoop of ice cream, cookie.
ADAPTIONS: if you wanna make this low-fat, use rolled oats instead of walnuts; use bananas instead of cashews; and use date paste instead of coconut oil.
S’Mores Cookie and Nutella Ice Cream Sandwiches
Nutella Toasted Almond Ice Cream:
- 3⁄4 cup hazelnuts
- 2 cups whole milk
- 2 cups heavy cream
- 11⁄4 cups granulated sugar
- 8 large egg yolks
- 1⁄2 cup sliced almonds (with skins)
- Maldon sea salt, for sprinkling
- 2 sticks (16 Tbsp) unsalted butter
- 1 cup packed light brown sugar
- 1 cup packed dark brown sugar
- 1 large egg plus large egg yolk
- 1 1⁄2 tsp natural vanilla extract
- 2 1⁄2 cups sifted pastry flour, or 2 cups sifted all-purpose flour
- 1⁄2 cup sifted cake flour (sift before measuring)
- 1⁄2 tsp kosher salt
- 1⁄2 tsp baking soda
- 1 cup semisweet chocolate chips (we like Guittard or Ghirardelli)
- 1 1⁄2 cups crushed honey graham crackers (18 to 20 full-size crackers)
- 12 large marshmallows, halved
Nutella Toasted Almond Ice Cream:
- Preheat oven to 325 degrees.
- Spread hazelnuts in a single layer on a baking sheet. Toast in oven for 5 to 10 minutes, or until fragrant and golden. Remove from oven and let cool. Smash into pieces.
- In a 4-quart saucepan, combine milk, cream, and half of sugar and bring to a boil over medium-high heat. Meanwhile, beat yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
- When cream mixture boils, add toasted hazelnuts, remove from heat, and let stand for 10 minutes. Strain cream mixture through a fine-mesh sieve into a bowl. Transfer hazelnuts to a blender and puree, adding a bit of cream mixture to help pureeing process.
- Strain pureed hazelnuts through a fine-mesh sieve into bowl with remaining cream mixture and return liquid to saucepan. Discard any solids left in sieve.
- In a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.
- Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan.
- With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.)
- Pour into a clean airtight container and refrigerate for 12 to 24 hours.
- Process in an ice cream maker according to manufacturer’s instructions.
- Meanwhile, preheat oven to 325 degrees.
- Spread almonds in a single layer on a baking sheet. Toast in oven for 5 to 10 minutes, or until fragrant and golden. Remove from oven and let cool.
- Transfer churned ice cream to a bowl and stir in toasted almonds.
- Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
- Top with a sprinkling of sea salt.
- Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes.
- Pour cooled butter into a large bowl. Add both sugars and whisk to combine. Whisk in egg and yolk, one at a time, then whisk in vanilla. Set aside.
- In a medium bowl, whisk together flour, salt, and baking soda.
- Add dry ingredients, one third at a time, to wet ingredients, mixing with a rubber spatula or wooden spoon to combine. Fold in chocolate chips and crushed graham crackers until evenly distributed. Be careful not to overmix.
- Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two half-sheet baking pans with parchment paper.
- Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets. Place 1 marshmallow half on top of each cookie and gently press down.
- Bake for 8 to 10 minutes, or until edges are light brown and marshmallows are toasty brown.
- Immediately transfer cookies to a cooling rack. Let cool for 1 hour before serving.
This recipe originally appeared at Parade.com.
Raspberry Ice Cream Sandwiches
Raspberry ice cream
- 3 cups strained raspberry puree (made from blending and straining about 30 oz. raspberries. Strain well! Frozen and defrosted raspberries work fine.)
- 1 1/2 cups heavy cream
- 1 1/2 cups half and half
- 1/2 vanilla bean
- 1 cup sugar
- 5 egg yolks
- 1 tablespoon Chambord (creme de cassis works in a pinch, but you can also skip this)
Coconut lemon shortbread and sandwich assembly
- In a small bowl, lightly whisk the egg yolks and set aside.
- Add the cream and half and half and sugar to a saucepan. Split the vanilla bean and scrape the insides in. Then toss in the pod, for good measure. Heat just to a simmer.
- Add about 1/4 cup of the hot liquid to the egg yolks, whisking furiously to temper the yolks. Add another 1/2 cup, continuing to whisk. Then, scrape the egg mixture into the pot with the rest of the liquid is. Cook, stirring constantly at a low simmer until the mixture thickens to a custard consistency, thick enough to thickly coat the back of a spoon.
- Strain the custard into a bowl. Stir in the raspberry puree and Chambord until completely mixed. Refrigerate at least 4 hours (I like to leave mine overnight). Then, churn in an ice cream machine according to your machine’s directions, transfer to a container and freeze.
- Use to assemble ice cream sandwiches with the cookies, as directed below.
- 1 cup unsweetened finely shredded coconut
- 1 1/2 cups unsalted butter (use good quality), soft but still slightly cooler than room temperature
- 1 cup sugar
- 1 teaspoon sea salt
- 1 teaspoon lemon juice
- the zest of 2 lemons
- 2 2/3 cups all purpose flour
- Spread the coconut on a baking sheet. Bake in a 325F oven until just lightly browned, about 5 minutes. Remove from the oven and cool completely.
- In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy. Then beat in the salt and lemon juice.
- Beat in the flour in two additions, adding the coconut and lemon zest with the second addition. Then beat just until the dough pulls away from the sides of the bowl and forms almost a single mass.
- Gather the dough together, flatten it into a disc, wrap it in plastic wrap and chill for at least an hour.
- Preheat your oven to 325F. On a lightly floured surface, roll the dough out to about a quarter inch thickness. Use a 2 inch round cookie cutter to cut circles. Transfer the cookies to parchment lined baking sheets.
- Gather the remaining dough together, roll it out again and cut more circles. Repeat as needed to cut all the dough (you may have some odd scraps at the end – bake them and snack on them), using as little flour as possible all the while.
- Bake the cookies for about 16-20 minutes (rotating each baking sheet halfway through the baking time), or until they are golden brown. Keeo the sheets with uncooked cookies on them in the refrigerator while they wait to bake.
- Allow the cookies to cool on the baking sheet for about 3 minutes, then transfer them to a wire rack and allow them to cool completely.
- To assemble the ice cream sandwiches, let the raspberry ice cream soften slightly. Place a scoop of ice cream on top of a cookie. Top with another cookie and press down gently to make a sandwich. Wrap with plastic wrap and place in the freezer.
- Repeat until you have used up all of the cookie pairs (or all of the ice cream, whichever comes first, but they were fairly well matched). Let the sandwiches freeze until they are hardened. Then serve. They will also keep wrapped and stored in the freezer (put them in a box of some sort to protect them) for a while, just waiting for when you need them.
This recipe originally appeared at Food 52.