Check out my new title! Isn’t it beautiful?! My amazing friend Lilli designed and drew it for me in exchange for some homemade cinnamon buns. She is an art student and anyone wanting some sweet web design, leave a comment below for contact details. She does portraits, Henna at Glebe Markets on occasion, paintings, sculptures and jewellery too, because being good at one or two things just isn’t enough for that girl. (Check out these buns omg….)
You may have noticed I got rid of the ‘recipes from a home kitchen’ bit. Why you may wonder? Why the hell was it there in the first place is my question. “Recipes from a home kitchen”? What does that even mean? Where else would they be from?? Someone else’s kitchen? I don’t even remember what was going through my mind at the time when I wrote that but I think I just thought it sounded like something someone would have on their blog.
Plain old “Sugar and Cinnamon” seems better I think. It’s funny that that’s the title and that’s what Lilli wanted as her number one dessert, sugar and cinnamon buns. Maybe after drawing and painting the words ten times she got a mad craving for some hot sugar and cinnamon pastry. I don’t know why I keep talking about the cinnamon buns because that’s not even what I’m posting about. I copied the recipe directly so it’s not like I could blog about it! (I got it from Poires au Chocolat and if you know what’s good for you, you’ll leave this blog and get your ass over there for some hot, buttery goodness). So instead I’m sharing with you the most delicious vegan, gluten, and refined sugar free ice cream sandwiches known to man.
The biscuits are awesome. If you’re gluten free, vegan, sugar intolerant, or if you LOVE COOKIES! Then you’ll love these biscuits. They taste so indulgent. They’re soft on the inside, crispy and super coconutty. There’s a lot of coconut action going on in there, with coconut butter, milk and flour, so it’s a good thing to like coconut before you get involved with these.
I’m really unused to cooking with coconut products so I’m always pretty nervous before beginning. Especially when baking without eggs and gluten! But these cookies were so easy to make. And they’re easier to shape than chocolate chip cookies! What’s that about?!?!?! You can flatten them down if you want crispy cookies for crunching up over the ice cream, or you can leave them thicker for making sandwiches or eating with tea. They don’t spread too much so it’s up to you!
Now on to the ice cream. This ice cream is infused with an entire vanilla pod and seeds for an hour, giving it the most aromatic perfume and sweetness. There’s only three ingredients! So you really have no excuse not to make it. I used one can of coconut cream and one can of coconut milk, and it turned out creamy but still quite light tasting. You can use just milk (or just cream for all you gluttons) if you prefer, but don’t use “light” coconut milk because you’ll be left with a bland tasting coconut ice block.
Coconut milk is a God-send for people that can’t eat regular dairy because it’s so creamy! Perfect for substituting in desserts, creams and ice creams. It’s also really good for you, despite what some people claim about the saturated fat content. Saturated fat is present in dairy cream and milk anyway so I’m not sure why people make coconut out as the devil’s food.
You don’t have to use this ice cream just for sandwiches. There will be leftovers unless you double the cookies, and it’s delicious over tropical fruit, a crumble, or just on its own as well. If you’re like me and hate wastage, take out two tablespoons of the coconut milk before you make the ice cream and keep it for the biscuits, that way you won’t have to open another can. Remember to take it out of the freezer about half an hour before you want to eat it so it’s nice and soft!
Coconut Vanilla Ice Cream: Adapted from GI 365
800ml (3 +1/4 cups) coconut milk (or half cream)
300ml (3/4 cup + 2 tbsp) runny honey or maple syrup
1 vanilla pod, or two tsp vanilla extract
Pour the coconut milk into a medium saucepan and scrape in the vanilla seeds. Drop in the pod as well and bring to a simmer over a low heat. Once scalded, allow to cool completely and leave to infuse for at least an hour.
Remove vanilla pod, dry and keep for another use. Chill the coconut mixture in the fridge overnight. Pour into an ice cream machine and freeze according to manufacturer’s instructions. Leave in the freezer until the cookies are ready.
Coconut Cookies: Adapted from Green Kitchen Stories
85g (1 cup) rolled oats
20g ( 1 tbsp) coconut flour
60g (4.5 tbsp) coconut butter, melted
40ml (3 tbsp) coconut milk
60ml (3 tbsp) runny honey
1 tsp vanilla extract
Preheat oven to 180C (350F). Mix all the ingredients together well in a bowl. Spoon into 12 flattish mounds on tray and bake for 8-10 minutes, until golden brown. They’ll harden up more once out of the oven but remember, they’re quite crumbly, so don’t try and move them from the tray right away.
Take the ice cream out of the freezer as you put the cookies in the oven, giving it time to soften. Once the cookies are out and cool enough to handle, take a spoon and get a good scoop of ice cream on it. Using a knife, transfer the ice cream to one cookie. Use the knife to flatten the top layer of ice cream and melt it so it’s a bit sticky. Place the second cookie on this prepared surface and squeeze together slightly so the cookies adheres to the ice cream. This method will ensure the cookie and ice cream are truly melded together. Place on baking paper in a cookie tin in the freezer, so that they don’t get flavoured by anything else in there at the same time. Eat within the month 🙂