Tag: dessert

Santa Barbara Cookie Bar

Santa Barbara Cookie Bar

Santa Barbara will always hold a special place in Ashton and my heart. We used to go down there for about 8 weeks a year with our coach and physiotherapist to train when the weather in Eugene was total crap (2 weeks in December and […]

Pumpkin Tart with Praline Crumble

Pumpkin Tart with Praline Crumble

A few weeks ago when we decided to stay in San Francisco for the holidays, I told Ashton that I was going to cook a vegan Thanksgiving dinner for us. No turkey. No turkey gravy. No butter, cream, whipped cream… You can imagine how well […]

Cardamom Pear Muffins

Cardamom Pear Muffins

This recipe was born on a Sunday night as I was watching my 20th episode of Keeping Up With The Kardashians and realized that I needed to do something with my life besides just laying on the couch.

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Super Butter Cups

Super Butter Cups

Twice a year, the University of Oregon would have a street fair on campus where food trucks, craft booths, and everything in between would set up on the main road. While booking it to Frisco’s, the food truck that had my favorite pulled chicken sandwich, […]

End of Summer Fruit Pizza

End of Summer Fruit Pizza

Get it while the berries are hot my friends! Summer is almost over (HUGE sad face) and that means all the delicious, berries and other summer fruit will start costing us a frickin’ fortune soon. Last winter, Ashton came home with a small clamshell of […]

Ice Cream Sandwiches

Ice Cream Sandwiches

About a month and a half ago, my friend, Lottie from Running On Veggies, posted a chocolate chip cookie recipe on her blog. I’ve always struggled to find (or create) a good, healthy, chocolate chip cookie that doesn’t use brown sugar, white sugar, refined white/bleached flour, and loads of butter.

Well, I’VE FOUND IT!! Lottie figured it out, and as soon as she posted it, I made them. They’re amazing… Gluten-free, dairy-free, refined sugar-free, higher in protein than other chocolate chip cookies, and you only need 7 ingredients!

Almond flour

Coconut sugar (you can also use date sugar)

Baking powder

Egg

Coconut oil

Vanilla extract

Chocolate chips

So once I was hooked on these cookies, I thought, “I wanna make ice cream sandwiches out of these!” and these beauties were born! Although you could totally stuff them with homemade ice cream (like my Vanilla Coconut Cashew Ice Cream), I got lazy and just couldn’t wait that long to eat them, so I went to buy some ice cream and ran across this New Barn Vanilla Almond Milk Ice Cream. I’d never tried it before but it’s delish! Plus it kept the sandwiches dairy-free.

So give ’em a try and let me know how you like them by rating and commenting below! Summer is wrapping up so they’re the perfect thing to try before it starts cooling down.

Ice Cream Sandwiches

: 4 sandwiches
: 10 min
: 45 min
: 55 min
: Easy

NUTRITION FACTS: (for 1 sandwich) Calories: 578 Total Fat: 44.7g Saturated Fat: 15.7g Polyunsaturated Fat: 0.3g Monounsaturated Fat: 0.5g Cholesterol: 61.5mg Sodium: 33mg Potassium: 160mg Total Carbohydrates: 37g Dietary Fiber: 6g Sugars: 27.5g Protein: 14g

Ingredients
  • for cookies:
  • 1/4 cup coconut oil, melted
  • 1.25 cups almond flour
  • 1/4 cup coconut sugar (can also use date sugar)
  • 1/2 tsp baking powder
  • 1 egg
  • 1/2 tbsp vanilla extract
  • 1/4 cup chocolate chips
  • vanilla ice cream (I used New Barn AlmondCreme)
Directions
  • Step 1 Preheat oven to 350 degrees F.
  • Step 2 In a small bowl, melt coconut oil and then set aside and allow to cool a bit.
  • Step 3 In a medium sized bowl, mix almond flour, coconut sugar and baking powder together.
  • Step 4 Once coconut oil has cooled (important or the egg with be scrambled), add the egg and vanilla extract and whisk until combined.
  • Step 5 Add the wet ingredients to the dry ingredients and mix until incorporated. Fold in the chocolate chips. Mixture will be really sticky.
  • Step 6 Line a baking sheet with parchment paper and using a cookie scoop or two spoons, drop dough onto pan until you have 8 equal cookies. Mush them down with the back of the spoon to flatten a bit so they bake more evenly.
  • Step 7 Bake for 10-12 minutes or until the bottom is slightly browned.
  • Step 8 Let them cool almost completely, then place them in the freezer for about 30 minutes until they’re hard so it’s easier to stuff them.
  • Step 9 Pull the ice cream out of the freezer and allow to thaw for about 15-20 minutes. Stuff the cookies, smush them together into sandwiches, and freeze until ready to eat!

 

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Peanut Buster Parfait Bars

Peanut Buster Parfait Bars

About a year ago I was having these intense cravings for Dairy Queen ice cream. If I didn’t know any better, I would have thought I was pregnant because when I say cravings, I mean I was literally getting out of bed (at 11 at […]

Mini Blueberry Cashew Cheesecakes

Mini Blueberry Cashew Cheesecakes

After reading the title, I know that some of you are probably thinking, “Uhhh. I don’t know about these. I don’t know how much cashews can really taste like cheesecake…” You’d be surprised. I’ve made these bad boys for about a dozen people now, asking […]

Vanilla Coconut Cashew Ice Cream

Vanilla Coconut Cashew Ice Cream

So I’m just going to be totally honest here, this doesn’t taste exactly the same as real ice cream, but it’s definitely really good. It settles that intense, ice cream-craving demon inside you and goes nicely on warm pies, brownies, even cookies.

Plus, it’s a lot healthier for you than real ice cream for a few reasons:

  1. There’s no refined sugar. It uses maple syrup rather than processed white sugar or corn syrup like most store-bought brands use.
  2. Less sugar overall. Milk and cream also contain their own natural form of sugar known as lactose. Since it doesn’t contain either of these, it decreases the sugar intake.
  3. Contains more healthy fats. Coconut and cashews both contain a lot of healthy monounsaturated fats and medium-chain fatty acids.

Throw these 6 ingredients together in a blender and blend until smooth. I chose to use cashews in the recipe to more closely resemble real ice cream. The cashews add creaminess and take away some of the coconut-y taste.

Please don’t forget to scroll down, rate this recipe and leave a comment!

Enjoy, friends!

Vanilla Coconut Cashew Ice Cream

: 8 - 1/2 cup servings
: 10 min
: 1 hr
: 1 hr 10 min
: easy

NUTRITION FACTS: (per 1/2 cup serving) Calories: 348 Total Fat: 26.3g Saturated Fat: 10.5g Polyunsaturated Fat: 0.0g Monounsaturated Fat: 0.0g Cholesterol: 0.0g Sodium: 74mg Potassium: 1.5mg Total Carbohydrate: 21.9g Dietary Fiber: 3g Sugars: 16.6g Protein: 5.5g

Ingredients
  • 2 cups raw cashews, soaked*
  • 1 (15 oz) can full fat coconut milk
  • 1/4 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/4 tsp sea salt
  • 2 tsp vanilla extract
  • * to soak cashews, add water to a bowl and allow to sit for 4-6 hours or overnight.
Directions
  • Step 1 Drain water from cashews and add to a high-powered blender with remainder of ingredients.
  • Step 2 Blend until really smooth and creamy. There shouldn’t be any chunks.
  • Step 3 Optional: Let cool in the refrigerator for 30 minutes before transferring to the ice cream maker. I find this step makes it a bit creamier and it doesn’t get so hard in the freezer.
  • Step 4 Put in an ice cream maker. Allow to churn for about 20 minutes or until thickened.
  • Step 5 Store in the freezer in an airtight container.
  • Step 6 When ready to eat, allow to sit on the counter for 5-10 minutes to thaw a bit before serving.

My ice cream maker is the KitchenAid KICA0WH Ice Cream Maker Attachment – Excludes 7, 8, and most 6 Quart Models