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Recipe: Lemon Coconut Cashew Cookie Ice Cream Sandwiches

“Ice cream is happiness condensed.” – Jessie Lane Adams

Vegan, Gluten-Free Blueberry Compote Ice Cream

1 14 oz. can full-fat coconut milk
1 5.3 oz can unsweetened coconut cream
¼ cup agave syrup
½ tsp. pure vanilla extract
Pinch salt
1 cup frozen wild blueberries
1/8 cup fresh lemon juice
Splash water
1 tsp. fresh lemon zest
5 tsp. coconut sugar
½ tsp. cornstarch

  1. Mix coconut milk, coconut cream, agave, vanilla and salt in a large bowl.
  2. Pour into frozen bowl of ice cream maker. Churn for 25 minutes.
  3. Pour into a freezer-safe container and freeze for half an hour.
  4. In a small saucepan, combine blueberries, lemon juice, water, zest, coconut sugar and cornstarch. Heat over medium heat until simmering and thickened – you’ll want the consistency of a thick jam or preserves. This should take 5-10 minutes, depending on the power of your stove. Let cool.
  5. Once cooled, remove the ice cream from the freezer and make inch-deep indentations with the back of a spoon in the (still soft) ice cream. Spoon blueberry compote into indentations, and swirl into ice cream with a knife. Place ice cream back in the freezer until solidified, about 3-6 hours, or overnight.

Paleo, Vegan, Gluten-free Lemon Coconut Cashew Cookies

1 flax “egg” (1 Tbsp. ground flaxseed and 3 Tbsp, lemon juice or water)
1 cup Big Spoon Roasters Lemon Coconut Cashew Butter
¼ cup + 2 Tbsp. coconut sugar
¾ Tbsp. baking soda
½ tsp. pure vanilla extract
1 tsp. fresh lemon zest (optional)

  1. Make flax “egg” in a small bowl. Combine 1 tablespoon of ground flaxseed and either lemon juice or water (or a combination of the two, depending on how lemony you want your cookies). Whisk and let sit until thickened, about 15 minutes.
  2. Preheat oven to 350 F.
  3. In a medium bowl, combine all ingredients. Mix until combined.
  4. On a parchment-lined baking sheet, scoop rounded tablespoons of dough.
  5. Bake for 10-14 minutes. Check at 10 minutes, as every oven is different!
  6. Remove and let cool on baking sheet for at least 20 minutes. The cookies will still be rather fragile when removed from the oven, but will set nicely as they cool. Let cool completely before assembling into ice cream sandwiches.

Ice-Cream Sandwich Assembly

Fifteen minutes before assembling (or 20, if ice cream froze overnight), sit the ice cream out to thaw slightly. If still not easily scoopable, you can microwave the ice cream in 10-second intervals until workable. Once cookies are completely cool, scoop 1/3 cup ice cream onto the bottom of one cookie, and sandwich with another, so the tops of each cookie are facing out (like any normal ice cream sandwich). If the ice cream gets too messy, freeze the assembled sandwiches for an additional 10 minutes or so before serving, so they firm up slightly.

Serve immediately after assembling.

(For a fun decorative twist, we like rolling one half of the sandwich in decorative vegan sprinkles! The sandwiches can be made a day before serving. Store in an airtight freezer-safe container.)

Recipe: Chile Lime Mango Smoothie

We’re thrilled by the excitement over our new Limited Batch Chile Lime Mango Peanut Butter! We think it’s the perfect recipe to welcome the warmth of spring sunshine, but if  you’re curious for more ways to eat it than just right from the jar, we’ve got you covered: enter our Chile Lime Mango smoothie. It combines sweet tropical fruit, juice or plant milk, and a hearty few spoonfuls of Chile Lime Mango Peanut Butter for a perfect refreshment with a kick!

 

To make:

  • 1 banana
  • 1 cup frozen tropical fruit (we love mango or pineapple!)
  • 1/4 – 1/2 cup plant milk (depending on desired consistency)
  • 1/4 cup orange juice
  • 2 hearty spoonfuls Chile Lime Mango Peanut Butter

Combine all ingredients, and blend until smooth. Mix it up by adding other tropical fruits, or blending with only 1/3 cup juice for a delicious smoothie bowl base.

April Featured Jam: Quince & Apple Tart Cherry and White Tea

 

“What a strange thing!
to be alive
beneath cherry blossoms.”
― Kobayashi Issa

Quince & Apple is a kindred business. Founded by husband-and-wife Matt and Clare Stoner Fehsenfeld in 2009, Quince & Apple remains unwavering in its commitment to making products in small batches. They lovingly hand-make each jam, preserve, and syrup in their kitchen in Madison, WI. Their jams and preserves contain all-natural, non-GMO ingredients, sourced locally whenever possible. They taste-test every batch to make sure it meets exacting standards and commit to craft everything in-house, allowing optimal quality control and providing jobs for their local community. Sound familiar? We share a lot of ideas about how food should be made, and we’re proud to partner with them.

April’s featured Jam, Quince & Apple’s Tart Cherry and White Tea preserves, sings of springtime. With a smooth jasmine-scented white tea jelly surrounding tart cherries, it’s the perfect balance of bright and sweet, delicately floral, and especially delectable paired with our Maple Cinnamon Peanut & Pecan Butter or Chocolate Sea Salt Almond Butter. We recommend it as the perfect accoutrement on your springtime charcuterie board or smeared on a warm croissant alongside our nut butter for a garden-party-worthy bite.

We’re so excited to offer Tart Cherry and White Tea preserves as our April 2021 featured jam. It’s available on our site á la carte, and in our monthly AB&J and PB&J pairings, while supplies last.