Tagged: ice cream

Peanut Butter Popsicles

Peanut Butter Popsicles
I’ve been breaking my own rules lately. I have a policy that if I haven’t used a gadget, pot, pan or anything else in my kitchen in the last 6 months, I stash it away in a closet to test if I really miss it. If not, it’s ready to be donated. This system works well as long as I set aside the time to actually scan and reassess the crowded shelves in my cabinets.

Last weekend I rediscovered my popsicle molds, so before they hit their expiration date, I put them to use. I made a vegan peanut butter popsicles with almond milk and bananas. After they were frozen, I dipped them in fudge and sprinkled them with salted roasted peanuts. These guilt-free popsicles were a hit with everyone including my three-year-old.
Peanut Butter Popsicles
Peanut Butter Popsicles

Makes 8 3-ounce popsicles

1-1/2 cups almond milk
2 large ripe bananas
1/2 cup smooth peanut butter
1/4 teaspoon kosher salt
1 teaspoon agave syrup
4 ounces semi-sweet chocolate chips
2 tablespoons coconut oil
1/4 cup chopped roasted salted peanuts

In a blender, combine the milk, bananas, peanut butter, salt and agave syrup. Blend until smooth. Pour into the popsicle molds and freeze until firm.

Place a wax paper-lined sheet pan in the freezer.

In a microwave-safe bowl, heat the chocolate and coconut oil in 30 second blasts until melted and smooth.

Unmold the popsicles and dip them into the chocolate. Sprinkle with peanuts. Place the popsicles on the prepared sheet pan in the freezer. Allow the chocolate to harden before serving.

Black and White Ice Cream Sandwiches

Black and White Ice Cream Sandwiches
What’s your favorite summer sandwich? Mine is comprised of a thick layer of ice cream squashed between two cookies. Nothing beats an ice cream sandwich! They are the best way to use leftover homemade cookies, if you manage to save some, for that pint of ice cream stashed deep in the back of the freezer. I usually cut them into quarters once they are frozen, so they last a bit last longer.

For these black and white ice cream sandwiches, I baked thin chocolate cookies in rounds. Of course, I could have cut them into rectangles, but that required a ruler and too much precision for my laidback, summer vibe. I did take the time to freeze a layer of chocolate followed by a stripe of vanilla ice cream. I ended up with a lot of leftover two-tone ice cream scraps, but those marbled extras didn’t go to waste.
Black and White Ice Cream Sandwiches
Black & White Ice Cream Sandwiches
Adapted from Bon Appetit July 2017

Makes 12 2-1/2-inch round sandwiches

2/3 cup unsweetened cocoa powder, sifted
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1-1/4 cups all-purpose flour
1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup packed light brown sugar
2/3 cup granulated sugar
1 large egg at room temperature
1 teaspoon vanilla extract
2 pints chocolate ice cream
2 pints vanilla ice cream

For the cookies, combine the cocoa powder, salt, baking powder and flour in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until pale, about 3-4 minutes. Beat in the egg and vanilla extract, until the mixture is light and fluffy. Pat the dough into a 1/2-inch-thick disk and cover with plastic wrap. Chill in the refrigerator for at least two hours. (The dough can be made up to 2 days in advance).

For the ice cream, line a 13-inch x 9-inch baking pan with two sheets of plastic wrap. Let the chocolate ice cream soften for 5-10 minutes. Transfer the ice cream to a large bowl and whisk until smooth like thick cake batter. Use an offset spatula to spread the ice cream in an even layer in the prepared baking pan. Let the ice cream freeze until firm, about 20-30 minutes before repeating the same process with the vanilla ice cream. Cover and freeze until solid, about 8 hours.

Preheat the oven to 350 degrees F. On a lightly floured work surface, roll out the dough until it is 1/8-inch thick. Use a 2-1/2 inch round cookie cutter to cut out 24 cookies, rerolling the scraps as needed. Transfer to a parchment paper-lined sheet pan, spacing them 1-inch apart. Prick the tops of the cookies with the tines of a fork. Bake for 12-15 minutes. Cool completely on the baking sheets.

To assemble the sandwiches, turn over half the cookies. Use the 2-1/2 inch round cookie cutter to carefully cut out the ice cream. (Save the extra ice cream for another use). Wipe off the cookie cutter each time to avoid smearing the ice cream layers. Use a spatula to place an ice cream disc on each of the turned over cookies. Place another cookie on top right side up. Work quickly to limit ice cream melting. Freeze 2 hours before covering with plastic wrap and freezing for an additional 8 hours.

Vegan Blueberry Crumble Ice Cream

Vegan Blueberry Crumble Ice Cream
My ice cream consumption skyrockets in the summer. Hands down, it’s my dessert of choice. There’s an ice cream shop in our neighborhood that’s had a steady line outside the door for the last month or so. I like to alternate the indulgent, classic frozen treat with one that’s homemade and healthier like this vegan blueberry crumble ice cream. With berries at their peak, I ditched my usual chocolate dessert to do something different.

I started by making a simple blueberry compote followed by a cinnamon-spiked toasty oat crumble sweetened with a little coconut sugar. Next I pureed frozen banana chunks with almond milk in the food processor until the mixture was smooth and creamy. Instead of just stirring everything together, I layered the banana base, compote and crumble in layers and dragged a knife through a few times to create a subtle swirl.
Vegan Blueberry Crumble Ice Cream
Vegan Blueberry Crumble Ice Cream
Makes about 1 pint

4 large bananas
1 cup blueberries
2 tablespoons water
1 tablespoon maple syrup
1/2 cup old-fashioned oats
1/4 cup almond meal
2 tablespoons coconut sugar
Pinch of salt
1/4 cup coconut oil, melted
1/4 cup almond milk

Cut the bananas into chunks and freeze until firm.

Combine the blueberries, water and maple syrup in a small saucepan over medium heat. Simmer, stirring frequently, until the berries release their juices and the mixture thickens, about 10 minutes. Cool completely.

Preheat the oven 350 degrees F. Line a sheet pan with parchment. In a medium bowl, stir together the oats, almond meal, coconut sugar, salt and coconut oil. Pat the mixture into a thin layer on the prepared sheet pan. Bake for 10-12 minutes until golden and fragrant. Cool before crumbling.

Place the bananas and almond milk in a food processor and puree until smooth and creamy. Layer the banana base, blueberry compote and about half the crumble in a freezer-proof container. Gently drag a knife through the layers to swirl. Freeze until firm. Serve topped with the remaining crumble.

Chocolate Salted Peanut Nice Cream

Chocolate Salted Peanut Nice Cream
On a routine day my toddler and I walk by at least 3 ice cream or frozen yogurt shops. As if he needed any encouragement to have a sweet tooth, a trait he gets from me. The ice cream place is the worst or maybe I should say the best. You can smell the most irresistible scent of freshly baked waffle cones even before you turn the corner. That explains the constant line out the door on beautiful sunny days.

I do let my son indulge every so often, but I try to keep it under control. I made a batch of chocolate salted peanut nice cream. This vegan frozen treat came together with the magic of frozen bananas, cocoa powder, almond milk and peanut butter in the food processor. My son didn’t miss the real stuff and neither did I. On my to-do list is to experiment with other flavors for our dessert-loving house.
Chocolate Salted Peanut Nice Cream
Chocolate Salted Peanut Nice Cream
Makes about 1 pint

4 large bananas
2-1/2 tablespoons cocoa powder
1/4 cup almond milk
1/4 cup peanut butter
1/2 cup salted peanuts

Cut the bananas into chunks and freeze until firm. Place the frozen bananas, cocoa powder, almond milk and peanut butter in a food processor or blender and puree until smooth. Transfer to an airtight container and stir in the peanuts. Freeze before serving.

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