Grain Free/Vegan Cookie Dough Ice Cream

Grain Free/Vegan Ice Cream Sandwich

Grain Free/Vegan Ice Cream Sandwich

When I was a child the 4th of July was a special day, we celebrated our country’s  independence and all the neighbors gathered for fireworks and a Pot Luck which always included my Father’s homemade ice cream.  Idyllic summer days, and childhood memories of my Mother cooking the ice cream base and my father gathering the ice and rock salt for churning this mana from heaven.

I have carried on the tradition for my family, homemade ice cream and the 4th of July just go together.  This year we made traditional Peach ice cream (sans refined sugars), and this super simple Vegan Cookie Dough Ice Cream, some of which we turned into grain free/vegan ice cream sandwiches.  We also made sauces; salted caramel (link for the recipe is below) and raspberry.  The peach ice cream drizzled with the raspberry sauce was a favorite, but honestly everyone went crazy for the cookie dough ice cream sandwiches made from Cappello’s Vegan Chocolate Chip Cookie Dough and dipped in the warm salted caramel sauce.

Ingredients:

2 Cans Full Fat Organic Coconut Milk
1/4 to 1/2 Cup Maple Syrup (depending on your sweet tooth level)
1 to 2 Tablespoons Raw Honey (omit if you are Vegan)
2 Tablespoons Vanilla Extract
2 Tablespoons Kahlua (optional)
1 1/2 teaspoons Organic Ginger Powder
1/2  to 1 full Roll of Cappello’s Grain Free/Vegan Cookie Dough (defrosted)

Directions:

Mix all ingredients (except the cookie dough) in a medium size bowl until well combined.

Pour the mixture into your ice cream machine and follow the manufacturers instructions.

As the ice cream begins to thicken place small pieces of the cookie dough into the ice cream.

Complete processing and place the finished ice cream in the freezer.

NOTE:  If you use the optional Kahlua your ice cream will be easier to scoop.

To Make Vegan Ice Cream Sandwiches

Slice and Bake another Roll (or the remainder of the cookie dough) per the package instructions.

Cool the cookies completely before scooping the cookie dough ice cream on the cookie.

Place another cookie on top and press lightly.

Optional Step:  Place Enjoy Life Mini Chocolate Chips on a plate and roll the sides of the cookies into the chocolate chips to cover the ice cream.

Place in the freezer until ready to serve.

For added fun provide bowls of Salted Caramel Sauce for dipping or drizzling on the ice cream sandwich.  You can find the recipe here:  http://livingglutenandgrainfree.com/2015/07/04/salted-caramel-sauce/

 

 

Recipes, Sweets and Treats

Salted Caramel Sauce

Salted Caramel Sauce

Salted Caramel Sauce

It’s the 4th of July and we’re making home made ice cream and sauces for our guests.  One of our favorite sauces is Salted Caramel, which is easier to make than you think.

A deep, heavy bottomed pot and a little babysitting while the sauce is cooking is all it takes to make home made Caramel Sauce.

Please Note:  This sauce is VERY HOT, so please be careful while preparing it.  Accidents happen, but it’s best to keep little ones out of the kitchen while making this sauce.

Ingredients:

3/4 Cup Organic Coconut or Palm Sugar
1/4 Cup Water
1/2 Cup Full Fat Canned Organic Coconut Milk (or heavy cream)
3 Tablespoons of Pastured Butter (I used Salted KerryGold)
2 teaspoons Vanilla Extract
1/2 to 1 teaspoon Sea Salt

Directions:

Place water and coconut sugar in a heavy bottomed deep pot and stir over medium heat until the sugar has completely melted.

Add the butter and continue stirring until well combined and the sauce begins to thicken.

Lower the heat and add the coconut milk or heavy cream slowly while stirring as it will bubble and splatter a bit (thus the reason for the deep pot).

The sauce will be a warm amber color so continue stirring until the sauce begins to thicken and coat the spoon (about 3 minutes).

Remove from heat and while stirring add the sea salt and vanilla extract.

Allow to cool slightly before pouring into a glass container for storage.

The sauce will keep for about 2 weeks in the refrigerator if it lasts that long.

Recipes, Sweets and Treats

Grain Free Broccoli Nuggets

Grain Free Broccoli Nuggets

Grain Free Broccoli Nuggets

We all know that we need to eat our veggies, but getting our children to eat them can take time and patience.  These broccoli nuggets are child friendly, packed with fiber and protein.  Best of all they are the same shape as chicken nuggets so little hands can pick them up with ease.  Serve these plain or with a child friendly dipping sauce and watch them disappear.  The D-Man likes these with homemade mayonnaise mixed with horseradish, but you can also use homemade or organic ketchup, honey mustard, or even with a dollop of creme fraiche.

Ingredients:

16 Ounce Bag of Frozen Organic Broccoli Florets (cooked and cooled)
2 Large Pastured Eggs (or 3 small pastured eggs)
1 Cup Organic Hemp Hearts
1 Cup Shredded Cheese of Choice (cheddar, swiss, jack, etc.)
2 Tablespoons Ground Organic Chia
1 Tablespoon Organic Italian Seasoning
1 teaspoon Sea Salt
1/2 teaspoon Organic Onion Powder
A few Grinds of Fresh Pepper

Note:  If you are making these for children season for your child’s taste.

Directions:

Preheat oven to 375 degrees F.
Line a cookie sheet with parchment paper (this will make the nuggets easier to remove).
Place the cooked and cooled broccoli florets in a food processor.
Pulse broccoli a few times until it is uniform (no florets remaining).
Add the rest of the ingredients and pulse until well combined.
Let the puree rest for 3 minutes, if it look too thin to hold it’s shape add a little more chia.
Using a cookie scoop that holds 2 tablespoons scoop the puree and place on the cookie sheet.
Bake for 15 to 20 minutes until lightly browned on top.
Remove from the oven and cool slightly before serving.
To keep leftovers fresh, place in an airtight container in the refrigerator or freeze for later use.

Healthy Snacks, Recipes