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Recommended by Ashley – Vegan Ice Cream Cookie Sandwiches

July 5th, 2016 | No Comments | Posted in Recipes

View More: http://fifteenfiftyone.pass.us/ashley-andrewAs I strive to find balance in eating healthy and still enjoying a summer treat, I’m always on the lookout for a recipe that combines the two (and if it involves ice cream, I’m in)! Healthy recipes can often take a lot of time, I was happy to discover that these made from scratch cookies and ice cream came together in not much time. They are just what you need to beat the heat & satisfy your sweet tooth. – Ashley


I think I’m in the minority when I say I’m not the biggest fan of ice cream. Don’t get me wrong, I think most ice cream tastes good, but if given the choice I would always choose a chewy cookie or brownie as my “treat” over a scoop of ice cream any day. However, this recipe combines the best of both worlds– dairy-free ice cream sandwiched between two of my favorite cookies!vegan-cookie-sandwich

While most recipes I come up with are inspired by my childhood favorites, I never had ice cream cookie sandwiches like these growing up. We have a new ice cream shop here in Kansas City called Betty Rae’s, and it was their sandwiches that actually inspired me to try making my own at home. They offer a variety of flavors, ranging from classic chocolate chip cookies filled with vanilla ice cream, to double chocolate cookies filled with peanut butter ice cream, to matcha green tea cookies filled with strawberry ice cream, and they all sound amazing. But I never have the appetite to try one when we visit! (My stomach feels like it’s the size of a pea these days, though it certainly doesn’t look that way at 29 weeks pregnant…)

So, I decided to try making my own ice cream sandwiches at home this weekend, making them a bit more manageable in size, not to mention dairy-free and naturally sweetened. They are actually surprisingly easy to make, and as an added bonus, you might have some extra cookies to keep on hand if you decide to not turn the whole batch into ice cream sandwiches. I love having the extra cookies around!

As usual, I took the fastest and easiest route for making these sandwiches, using banana “ice cream” as the base. If you’re not familiar with it, banana ice cream calls for just one or two ingredients, and is ready in literally 5 minutes or less– no need for an ice cream maker, and you don’t have to wait for it to set in the freezer. You are welcome to use any other type of ice cream you like, but this is definitely the easiest! I’ve also included other dairy-free recipe options below, if you’re inclined to try something different. Feel free to mix-and-match!

vegan-ice-cream-sandwiches

Vegan Ice Cream Cookie Sandwiches
Makes up to 12 sandwiches

Ingredients:

1 batch Cashew Butter Cookies
2 to 4 frozen bananas
Water, as needed to facilitate blending
1 to 2 tablespoons nut butter (optional)
1/2 cup dark chocolate chips (optional)
Crushed cashews or other nuts, for topping (optional)

Directions:

Prepare the Cashew Butter Cookies using the directions here. The recipe should make 24 cookies, though you might want to make them a little smaller since these sandwiches can be very rich. Cool the cookies on the baking sheet for 10 minutes, then move them to a cooling rack to cool completely. You can put the cookies on a plate in the freezer to help speed up the process!

cookie-sandwich-recipe

Once the cookies are cool, prepare the banana ice cream. I’ve found that 2 large bananas create enough ice cream to fill about 6 cookie sandwiches, so use that as your guide when deciding how much ice cream to make. If you want to fill all of the cookies you’ll probably need about 4 frozen bananas. I only wanted to fill half of of the cookies (so I could have leftover cookies to enjoy, too), so I used 2 frozen bananas, plus 1 tablespoon of organic peanut butter to make the ice cream extra-creamy. To prepare the ice cream, it helps if you cut the bananas into small pieces or coins so that they can break down quickly and evenly in a food processor. (I just used my hands to snap them into manageable chunks.) Place the bananas, and nut butter if using, into a small food processor or blender and add a couple tablespoons of water to help facilitate blending. Blend and scrape down the processor until the bananas have a smooth, ice-cream-like texture. (Add more water if you need to– I ended up adding a 1/4 cup total.)

To make the ice cream sandwiches, arrange 6 to 12 of the cookies bottom-side-facing-up on a large plate or baking sheet. Add a generous scoop of banana ice cream to each one, then place another cookie on top of the ice cream to create a sandwich. Place the sheet of cookies in the freezer to firm up, at least 1 hour before serving.

dipped-cookies

For an extra decadent treat, I like to dip half of the frozen cookies in melted dark chocolate and sprinkle them with crushed nuts. To melt the chocolate, simply use a double boiler (I use an oven-safe bowl over my 2-quart saucepan filled with 2 inches of water) and stir until melted. Use a spoon to pour the melted chocolate over the frozen cookies then quickly sprinkle them with crushed nuts before the chocolate hardens. Return each chocolate-coated cookie to a plate lined with parchment paper to prevent sticking. Serve frozen and enjoy!

VEGAN ICE CREAM COOKIE SANDWICHES
Author: Detoxinista.com
Serves: up to 12

A cold and creamy dairy-free treat, using vegan cookies and the easiest ice cream ever.

INGREDIENTS

  • 1 batch Cashew Butter Cookies
  • 2 to 4 frozen bananas
  • Water, as needed to facilitate blending
  • 1 to 2 tablespoons nut butter (optional)
  • ½ cup dark chocolate chips (optional)
  • Crushed cashews or other nuts, for topping (optional)

INSTRUCTIONS

  1. Prepare the Cashew Butter Cookies using the directions here. The recipe should make 24 cookies, though you might want to make them a little smaller since these sandwiches can be very rich! Cool the cookies on the baking sheet for 10 minutes, then move them to a cooling rack to cool completely. You can put the cookies on a plate in the freezer to help speed up the process!
  2. Once the cookies are cool, prepare the banana ice cream. I’ve found that 2 large bananas create enough ice cream to fill about 6 cookie sandwiches, so use that as your guide when deciding how much ice cream to make. If you want to fill all of the cookies you’ll probably need about 4 frozen bananas. I only wanted to fill half of of the cookies (so I could have leftover cookies to enjoy, too), so I used 2 frozen bananas, plus 1 tablespoon of organic peanut butter to make the ice cream extra-creamy. To prepare the ice cream, it helps if you cut the bananas into small pieces or coins so that they can break down quickly and evenly in a food processor. (I just used my hands to snap them into manageable chunks.) Place the bananas, and nut butter if using, into a small food processor or blender and add a couple tablespoons of water to help facilitate blending. Blend and scrape down the processor until the bananas have a smooth, ice-cream-like texture. (Add more water if you need to– I ended up adding a ¼ cup total.)
  3. To make the ice cream sandwiches, arrange 6 to 12 of the cookies bottom-side-facing-up on a large plate or baking sheet. Add a generous scoop of banana ice cream to each one, then place another cookie on top of the ice cream to create a sandwich. Place the sheet of cookies in the freezer to firm up, at least 1 hour before serving.
  4. For an extra decadent treat, I like to dip half of these cookies in melted dark chocolate and sprinkle them with crushed nuts. To melt the chocolate, simply use a double boiler (I use an oven-safe bowl over my 2-quart saucepan filled with 2 inches of water) and stir until melted. Use a spoon to pour the melted chocolate over the frozen cookies then quickly sprinkle them with crushed nuts before the chocolate hardens. Return each chocolate-coated cookie to a plate lined with parchment paper to prevent sticking. Serve frozen and enjoy!

Source: detoxinista.com

Make Beavertails at Home

February 1st, 2015 | 1 Comment | Posted in Recipes
It’s not a Canadian winter without Beavertails! Winterlude is on now (until February 16th) and it’s the perfect time to get a Beavertail… eating it with your mitts still on, the crisp air adding crunch to the top layer of cinnamon and sugar while the soft inside dough provides warmth after a long day of skating on the Rideau Canal.Here’s a recipe so you can make your own at any time of year!

beavertails 2

1/2 cup warm water
5 teaspoons dry yeast
1 pinch sugar
1/3 cup warm milk
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon vanilla
2 eggs
1/3 cup oil
5 cups self rising flour
Vegetable oil for frying
Cinnamon sugar

Method

In a large mixing bowl, stir together the yeast, warm water and pinch of sugar.

Allow to stand a couple of minutes to allow yeast to swell and dissolve.

Stir in remaining sugar, milk, vanilla, eggs, oil, salt and most of flour to make soft dough.
Knead 5-8 minutes (by hand or with dough hook), adding flour as needed to form a firm, smooth, elastic dough.

Place in a greased bowl. Place bowl in a plastic bag and seal. (if not using right away, you can refrigerate the dough at this point)

Let rise in a covered, lightly greased bowl; about 30-40 minutes.

Gently deflate dough (if dough is coming out of the fridge, allow to warm up about 40 minutes before proceeding):
Pinch off a golfball sized piece of dough. Roll out into an oval ad let rest, covered with a teatowel while you are preparing the remaining dough.

Heat about 5 cm of oil in the fryer in a wok. After a few minutes, drop a little dough in the oil. If it sizzles and browns up, then the oil is ready.

Add the dough pieces to the hot oil, about 1-2 at a time.

BUT!! Before you do, stretch the ovals into a tail shape – like a beavers tail – thinning them out and enlarging them as you do.

Turn once to fry until the undersides are deep brown. DO NOT WALK AWAY FROM THE STOVE as the tails burn quickly.
Lift the tails out with tongs and drain on paper towels.

Immediately toss the tails in cinnamon sugar and shake off.

Enjoy!

Click here for the Winterlude schedule.

 

Apple Dippers Bar

July 1st, 2014 | No Comments | Posted in Recipes
Guaranteed to keep any kid or kid-like-adult busy for 30 minutes :) Keeping them clean, that’s another story!

Here’s how you make these:

Apple Dippers Bar

For the caramel dip, unwrap 20 caramels and add in a splash of milk. Microwave in 30 second intervals until completely melted and set aside.

Apple Dippers Bar_1

For the chocolate dip, measure out some milk chocolate chips into a bowl and add in a splash of milk. Microwave in 30 second intervals until completely melted and set aside.

….are you seeing a pattern here?

Apple Dippers Bar_2

Milk {and cream cheese} are items we always have on hand. Just ALWAYS. My kids drink organic milk and I’m always baking or spreading something with cream cheese. Since it’s June Dairy Month, I thought it fitting to use them in each dip recipe.

PS- dairy items are so easy to use and develop recipes with! There’s always inspiration and creative possibilities with those products! Probably why I can always be found in the dairy aisle. Lol!

PPS- dairy products also include my favorite *addicting* coconut almond milk! Mmmm…..

PPPS- I know you were really wondering about my favorite non-dairy-but-still-found-in-the-dairy-aisle-milk. You’re welcome.

Apple Dippers Bar_3

For the peanut butter dip, stir peanut butter together with some softened cream cheese….then add in some marshmallow fluff.

Apple Dippers Bar_4

So it turns into this smooth and fluffy mixture that tastes amazing with apples.

Apple Dippers Bar_5

Now for the goodies!! Anything that is small, sweet and edible would be a good topping. My favorites were the coconut and salted peanuts!

Apple Dippers Bar_6

The last thing to do is wash and slice your apples. Then lay everything out and start dipping!

Apple Dippers Bar_7

You could try chocolate and graham crackers…

Apple Dippers Bar_8

or peanut butter with coconut {one of my favorites!}

Apple Dippers Bar_9

Apple Dippers Bar
YIELD: 6 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 5 MINUTES
TOTAL TIME: 20 MINUTES
INGREDIENTS:
for the caramel dip:
20 caramels, unwrapped
3 tablespoons milk
for the chocolate dip:
3/4 cup milk chocolate chips
3 tablespoons milk
for the peanut butter dip:
1/2 cup peanut butter
2 oz. softened cream cheese
1 cup marshmallow fluff
any desired toppings such as:
crushed oreos
shredded coconut
graham cracker crumbs
mini chocolate chips
chopped nuts
mini marshmallows
etc.
4 apples, washed and sliced
DIRECTIONS:
For the caramel dip, microwave caramels with milk stirring every 30 seconds until completely melted and smooth. Set aside.

For the chocolate dip, microwave chocolate chips with milk stirring every 30 seconds until completely melted and smooth. Set aside.

For the peanut butter dip, whip peanut butter and cream cheese together until smooth. Stir in marshmallow fluff and set aside.

Place toppings into small serving dishes.

Place all dips into serving bowls and serve with apples and toppings.

*if chocolate or caramel dips start to thicken, simply microwave 15-20 seconds to thin out again.

Source: laurenslatest.com