My husband and I have been together for more than ten years (!). That means he knows how to make me happy. This past Valentine's day, he gave me a brand new ice cream machine (I was still searching for the perfect machine, remember?)! No chocolate, diamond or flowers (he still brought me the most beautiful flowers!) could've made me happier than this new kitchen gadget! And he knows it! It also means that I have the best husband... but most probably that he had huge ice cream cravings ;)
Mint is probably my favorite herb. And it's the only one who survived my very-bad-gardening-skills... Oops!
I only started to love this herb in desserts a few years ago. I remember being a kid and sneaking in my grandma's pantry to find some treats to chew on. Many times, I could only find some mint chocolate candies... that I totally HATED! But this recipe is far away from these childhood memories...
Since my kids both love mint, I tested my new machine with this vegan mint chocolate chip ice cream recipe. The result was perfect! I've used it a few other times since then and I'm still very pleased with it. In less than 20 minutes, I can have the creamiest vegan ice cream at home! Boom.
The ice cream itself is delicious, minty, rich, silky. But I thought I could put an extra smile on everyone's face by making ice cream sandwiches!
So... I baked these gooey double chocolate oatmeal cookies. They have everything of a traditional oatmeal cookie, but they could totally be called the "free cookies". They are gluten-free, vegan (which means dairy-free and egg-free), nut-free (if you choose the sun butter or tahini butter), refined sugar free ... but they are certainly not tasteless! These soft but still slightly crunchy double chocolate cookies are the most decadent oatmeal cookies I've had for a long time! I'm definitely going to bake these guys again... with or without the ice cream in between :) A
VEGAN Mint chocolate chip ice cream
Adapted from Minimalist baker
- 1,5 cup raw cashews (soaked overnight or at least 8 hours)
- 1/2 cup fresh mint leaves
- 1 can (14 onces) full fat organic coconut milk
- 1/2-3/4 teaspoon peppermint extract (to taste)
- 1/2 cup coconut sugar
- 1 tablespoon organic coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon arrowroot (for texture) - optional
- 1/2 teaspoon spirulina powder (optional)
- 1/4-1/2 cup dark chocolate chips (at least 70%)
- Put your ice cream machine bowl in the freezer the night before.
- Drain and rinse your soaked cashews.
- Add all the ingredients (except the chocolate chips) in a high speed blender and blend until smooth.
- Pour the mixture into your ice cream machine according to the manufacturer's instructions (usually for 20-45 minutes, until thick soft). Once the ice cream is almost done, add the chocolate chips and let churn for a few more minutes.
- Note that homemade ice cream stays kind of soft. If you want a thicker ice cream, transfer your ice cream in a container and store in the freezer. You may have to let thaw on the counter for 15-20 minutes before serving, to soften.
Double chocolate oatmeal cookies (vegan, gluten-free)
Slightly adapted from Oh she glows
Yield : 18-20 cookies
- 1 flax egg : 1 tablespoon flax + 3 tablespoons water (or one organic free-range egg)
- 1/4 cup organic virgin coconut oil
- 1/4 cup sunflower seed butter or tahini (or almond butter or peanut butter if you're not looking for a nut-free recipe)
- 3/4 cup coconut sugar (or 10 pitted dates for a sugar-free version) - see note
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon aluminium-free baking powder
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sea salt
- 1/4 cup cocoa powder
- 1,5 cups rolled oats processed into a flour (or 1.5 cups oat flour)
- 2-3 tablespoons almond milk (optional)
- 1/2 cup dark chocolate chips (at least 70%)
- Preheat your oven at 350F. Line a large baking sheet with parchment paper.
- In a small bowl, mix together the flax and water and set aside for 5 minutes.
- Add the flax egg with the rest of the wet ingredients ; vanilla, sugar, coconut oil, nut butter and mix until well combined.
- In a food processor, blend your oats into a flour.
- Add the oat flour into the bowl as well as the rest of the ingredients and mix to combine. If the mixture is too dry, add more almond milk until you can easily shape "golf size balls".
- Place on your prepared baking sheet 2-3 inches apart and press with your fingers.
- Bake for 10-12 minutes. Take out of the oven and let cool (they tend to brake easily so you really want to wait before touching them). Transfer onto a cooling rack.
- For ice cream sandwiches : Thaw your ice cream on the counter for a few minutes so you can easily spread it between two cookies. Make sure your cookies are completely cooled before adding your ice cream. Serve immediately or store in the freezer for thicker ice cream sandwiches.
- Note : I often substitute the coconut sugar with pitted dates. Actually, this is my favorite version ; the cookies are soft and chewy and incredibly healthy! If you do so, add the pitted dates with the other wet ingredients listed in step 3 in a high speed blender until you have a smooth paste. Transfer this paste into a bowl and add the rest of the ingredients. Mix well to combine. You may need to add extra liquid if the dough is too dry. I find that 3 tablespoons of almond milk is just fine. I cook this sugar-free version for 10 minutes at 350F.