Pumpkin Spice Ice Cream Sandwich

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It’s that Fall time of year when everyone gets that sudden craving for pumpkin — pumpkin pie, pumpkin bread, pumpkin spiced lattes, pumpkin everything. But ice cream, although some would say is strictly a summer treat, can be had year round. In this recipe you can marry the two seasons into a, brace yourselves — Pumpkin Spice Ice Cream Sandwich.

You’ll need:

For the Cookies

Makes ~ 10-12

  • 1 Cup Rolled Oats(blended into a fine flour) + 1/2 cup Rolled Oats (to add later)
  • 1/2 Cup Coconut Palm Sugar
  • 1/2 heaping Teaspoon Pumpkin Pie Spice 
  • 1/2 Teaspoon Baking Soda
  • 1 Egg
  • 2 Tablespoons Butter(or dairy substitute)
  • 1/2 Teaspoon Vanilla extract
  • 1/4 Cup Pumpkin puree
  • 1/3 Cup Chocolate Chip Cookies 
  • 1/4 Cup Cranberries

1. Preheat oven to 350 degrees Fahrenheit

2. Dry ingredients Blend 1 cup of rolled oats in a blender for 20 seconds until it is a fine flour consistency. Add the sugar, pumpkin pie spice, and baking soda.

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3. Wet ingredients Take the softened butter and whisk in the egg, vanilla extract and pumpkin puree.

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4. Mix the dry and wet ingredients along with the chocolate chips.

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5. Add in the 1/2 cup of rolled oats(unblended) and cranberries.

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6. Use a cookie scooper to proportion out the batter. I found it helps to flatten the dough a little so it spreads out wide enough to fit the ice cream disk. (Make some bigger and some smaller since, as you will see below the ice cream disks will come out in varying diameters due to the shape of the carton).

This was my first batch, I flattened them down a bit further in the second

This was my first batch, I flattened them down a bit further in the second

7. Bake for 20-25 minutes, let cool once done. These cookies will be a little more on the cake-like side, since a crisp cookie will fall apart once frozen.

For the Ice Cream

  • Pint-size – any flavor, I recommend Vanilla or for a Pumpkin Spice Latte twist — Cappuccino
  •  A bread knife

1. Starting at the bottom of the carton, grip the pint of ice cream firmly in your hand and begin to cut all the way through as if you were cutting loaf of bread. (As you move up the top of the carton the slices will get wider due to the shape of the carton. Use the bigger cuts for your bigger sized cookies, and the smaller cuts for your smaller sized cookies so they fit)

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2. Pop the disk out and sandwich into your cookies. For less mess, you can take a pair of kitchen scissors to cut the cardboard of the carton where the seams meet and peel the paper off the ice cream.

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3. Quickly roll the ice cream sandwich in some chocolate chips, wrap in wax paper and freeze until they are ready for eating.

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Zardozi Magazine Feature

This post is a little overdue, but with the hum drum of the holidays, and with recently being in rehearsals for the music video shoot of “Empire Vampire” for The Goodnight Darlings it didn’t dawn on me until now that the interview I did with Zardozi Magazine months ago was published. So here it is, better late than never, the Fall/Winter 2014 issue, pages 96-97. Check them out and support them. Thank you Zardozi Magazine for the feature and beautiful write-up. I hope to keep spreading the word of health, positivity, and happiness in 2015!

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Photography credits: Bottom left: Rakhi Roy; Top right: Priyanka Chandra; Middle right: Rakhi Roy; Bottom right: Priyanka Chandra

Featured posts: Valentine’s Gluten Free Dairy Free Heart Tarts ; Coconut Bliss Ice Cream New Flavors ReviewOat Flour Crepes Recipe

Summertime Sadness: Coconut Bliss New Flavors

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Fast.

It’s the word that comes to mind when I think of how this summer has gone by. Starbucks is already releasing their Fall Pumpkin Spiced Latte–contain yourself. My kitchen saw less of me this summer as I was off skirting the town for new eateries (posts and pictures to come). And I found my summer love — with ice cream. Luna and Larry’s Coconut Bliss Ice Cream to be exact—specifically Salted Caramel & Chocolate. Mmph. So good. I. can’t. even.

I have a small…ok maybe a big obsession with Luna and Larry’s Coconut Bliss Ice Cream. Somehow the lovely people at Coconut Bliss could tell I had this obsession as well from the ice cream filled Oat Flour Crepes Recipe I posted and they asked me if I would like to try out a few of their flavors. I figured it’s been awhile since I’ve done a product review, and also I didn’t want to be rude, so naturally I said yes. That’s one thing in life a girl never denies when offered: good ice cream, good chocolate, good wine, and Ryan Gosling memes.

Luna and Larry’s Coconut Bliss ice creams are made with Coconut Milk, natural ingredients, and agave syrup. It’s a good alternative for anyone lactose-intolerant, vegan, Celiac, Soy intolerant, Gluten intolerant, or Diabetic.

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Mint Galactica: I was hesitant to find out what coconut and mint tasted like together, but actually it’s pretty good. You don’t taste the coconut, and the mint is mild so it doesn’t taste like you’re eating toothpaste. t like it, but don’t LOVE it. But then again I’m not a Mint Ice Cream person, but my old roommate from college would love this.

Salted Caramel & Chocolate: MY FAVORITE! I was never big on salty and sweet together, but this is addicting. There’s chocolate shavings mixed right in, and need I say more about caramel.

Vanilla: Coconut and Vanilla are a classic. If I’m out of Salted Caramel & Chocolate — which I usually am — I reach for this flavor next.

Dark Chocolate: Coconut and Dark Chocolate is probably right up there in best classic flavor combination with Vanilla. They’re both a tie for me. I usually top with raspberries and coconut flakes.

To check out their full line up of flavors check out Coconut Bliss. Most of their ice creams can be found in Whole Foods, Fresh Market, and Earth Origins, among other specialty grocery stores.

For the remainder of the summer I’ll be off to Washington D.C. and New York, stay tuned for posts!

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Oat Flour Crepes Recipe

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Tips for making the perfect Crepe every time

  1. Have the right consistency. The batter’s consistency should resemble heavy cream. If it’s thick like pancake batter you can thin it out with milk. The batter should also be smooth. If there are lumps you can strain the batter.
  2. Use the right pan. Go for a pan that heats evenly. I like using a non-stick anodized pan.

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