August is already coming to an end, and there are still so many summer recipes dancing around in my head, that still haven’t made it to this space. I also realized that I never shared a recipe from the summer cooking workshop my friend Ruth and I held last June. How has it been over two months already?! I knew I couldn’t let this summer end without spreading the love and sharing the deliciousness that were these matcha mint ice cream sandwiches. These were such a hit among our attendees, it was unanimous. I’m still dreaming about how good these were, and wishing there was still one hidden at the back of my freezer right now.
The credit for this recipe actually goes almost entirely to my friend Ruth. We came together with the ideas for our workshop menu, but she was the one who perfected this recipe. The ice cream is super creamy and rich from the cashews and coconut milk, with little bits of crunch in each bite from the chocolate chips. The mint and matcha flavours are in perfect harmony. The ice cream is wonderful on its own, but is even better I think when paired with these delicious gluten-free chocolate cookies. The great thing is you don’t need an ice cream maker to make it. We made it only using a blender and it worked like a charm.
It’s been a little while since I shared one of these weekend link posts. Summer has been so generous with us here, I decided to take it easy and let my blogging schedule breathe a little, so that I could fully enjoy the pleasures of this gorgeous season. I’ll do my best to post more of these shorter weekend posts in the coming weeks. For now I hope you’ll get to make these ice cream sandwiches while the weather is still beautiful. I swear they’re a thousand times worth the effort. Hope you enjoy!
Now onto the links that caught my attention recently.
I don’t eat much dairy, but grilled halloumi is certainly one of my guilty pleasures. Sofia’s grilled watermelon and halloumi skewers are screaming my name. Too gorgeous.
Betty’s maple-oat crusted blueberry pie is as beautiful as delicious and I wish there was a slice in front of me right now.
Loving these herbal lunar infusions by Vidya Living.
Are you feeling like you haven’t done half of what you wanted to do this summer? I am. Set yourself a summer’s end bucket list and make the most of those last few weeks!
Still think that gluten sensitivity isn’t real? There’s finally a scientific evidence explaining why non-celiac people may also be affected by gluten.
If you’ve ever wondered how to brew your own kombucha at home, Sarah has put together a very thorough Kombucha 101 guide.
These are adorable.
In case you’ve missed this post, we’re having a farm-to-table dinner and ritual at the farm next September 25th. If you’re in the Toronto area and would like to join, I’d love to meet you there! You can purchase your ticket here.
I made my very first video!! And it was so much fun. Would you like to see videos in this space? Or do you prefer traditional posts? I’d love to know what you think!
- 1 cup packed fresh mint leaves
- 1¾ cups light or full-fat coconut milk (full-fat will result in a creamier texture)
- 1 ½ cups raw cashews, soaked minimum 6 hours or overnight and then drained
- ¼ cup coconut oil, melted
- ⅓ cup raw/unpasteurized honey (or use maple syrup for a truly vegan option)
- 1 tbsp matcha powder
- Pinch of sea salt
- ⅛ tsp natural peppermint extract (optional, to taste)*
- 115 g (4 oz) dark chocolate, chopped (or raw cacao nibs for a less sweet option)
- Boil a full kettle of water. In the meantime, half fill a medium bowl with ice and top up with cold water. Place mint leaves in a mesh strainer. When the water has boiled, pour over the mint to wilt the leaves, holding the strainer above the sink, and then immediately transfer the wilted leaves into the ice water bath to shock. Promptly drain and squeeze the water from the mint.
- Add mint and coconut milk to a high-speed blender and blend until very smooth, about 1 minute. Optional step: For an ultimate smooth and creamy ice cream, strain coconut milk mixture through a fine mesh sieve to remove any fine grits of mint, and then pour mixture back into blender.
- Add soaked and rinsed cashews, coconut oil, honey, matcha powder and salt to the blender and blend until very smooth, about 2 minutes. Taste and add peppermint extract and/or additional honey or matcha, as desired.
- NO-CHURN OPTION: Chill mixture in the fridge for 6 hours or up to overnight. Blend one more time on high speed for 30 seconds. Transfer ⅓ of the mixture to a freezer-safe container, sprinkle with ⅓ of the chocolate and repeat until you have used up all of the mixture and chocolate. Stir with a spoon to distribute the chocolate. Cover and freeze until firm, at least 4 hours.
- ICE CREAM MAKER OPTION: Chill mixture in the fridge for 2-3 hours or up to overnight, then churn in ice cream maker according to the manufacturer’s instructions. Transfer ⅓ of the mixture to a freezer-safe container, sprinkle with ⅓ of the chocolate and repeat until you have used up all of the mixture and chocolate. Stir with a spoon to distribute the chocolate. Cover and freeze until firm, at least 4 hours.
- ¾ cup sorghum flour
- ¼ cup arrowroot or tapioca starch
- ½ cup raw cacao powder
- ¼ tsp baking soda
- ½ tsp sea salt
- ½ cup coconut oil (solid)
- ¼ cup coconut sugar
- ½ tsp pure vanilla extract
- 1-3 tbsp water
- In a medium bowl, whisk together all of the dry ingredients.
- In a large bowl, combine the coconut oil, sugar and vanilla and beat with a hand mixer or using a stand mixer until fluffy, about 20-30 seconds.
- Add half of the flour mixture to the wet mixture and continue to beat on low speed until incorporated. Add remaining flour mixture and beat until fully incorporated. Add water 1 tablespoon at a time - the dough should not be sticky; it will appear somewhat crumbly, but should hold together when pinched.
- Turn the dough out onto a piece of plastic wrap, pat it into a disc and wrap. Set in the fridge to cool for 20-30 minutes, until cold and firmer but not completely hardened.
- Preheat oven to 325°F and line a baking sheet with parchment paper. Remove the dough from the fridge and let it sit at room temperature for about 10 minutes, until pliable (this may take less or more time depending on temperature in the room).
- Lay a large sheet of parchment paper on a work surface. Unwrap dough and place on the parchment, cover with another sheet of parchment and using a rolling pin, roll out the dough about ⅛" thick.
- Using a round 2.5”-2 ¾” cookie cutter, stamp out cookies as close together as possible and arrange on the prepared baking sheet. Re-roll remaining scraps and repeat. Recipe should yield 20 cookies, enough for 10 ice cream sandwiches.
- Bake in the oven for 6 minutes, rotating the baking sheet after 3 minutes - do not over bake. Remove from oven and let cookies cool for 10 minutes on the baking sheet before transferring to a rack to cool completely.
- Sandwich mounds of ice cream between two cookies and enjoy immediately or wrap assembled sandwiches in parchment or wax paper and keep them in a freezer-safe bag or container in the freezer.
- Store any unused cookies at room temperature in an airtight container for up to 5 days.
“Never give up on the things that make you smile.”
More ice cream recipes: