Roasted Blueberry Ice Cream Sandwiches
I believe it was three summers ago on the fourth of July when this ice cream sandwich tradition began. We were going to a friend’s house for a barbecue in the afternoon, and earlier that morning I got an idea in my head to make these to bring with us. They were a hug hit :) so we decided every year, on (or near) the fourth of July, we would celebrate summer with this frozen treat. I have to admit, there is a little kid in me that gets particularly excited at the idea of making my very own ice cream sandwiches. Which probably means I should be making a special kind every season, rather than once a year! But even if this is the only tradition of these that holds, I’m happy. Being a grown up means you get to deliberately include/choose childlike joy. And we choose ice cream sandwiches. Kind of the same thing.
ROASTED BLUEBERRY ICE CREAM
Makes one and a half pints.
1.5 cups fresh blueberries
1 can full fat coconut milk
3/4 cups raw cashews, soaked 4 hours
1/4 cup pure maple syrup
1/2 teaspoon ground vanilla beans or 1 teaspoon extract
Preheat the oven to 375F.
Place the blueberries on a parchment lined cookie sheet and roast in the oven for 15 minutes.
Remove and set aside to cool slightly, then carefully mash with the back of a fork (don’t wear your favorite shirt for this one).
Scrape the mashed blueberries and their juices into a jar, and place in the fridge to chill.
Add the coconut milk, soaked cashews (after discarding soaking water), maple, and vanilla to a high speed blender and puree until smooth.
Pour the batter into your ice cream maker and follow the manufacturers instructions. (You can also blend this ahead of time and chill in a jar in the fridge until ready to make.)
Once the ice cream is done, layer one spoonful in a tall jar at a time, alternating with spoonfuls of the roasted blueberries and their juices.
Similarly, the roasted blueberries can be swirled into the ice cream in a larger, flatter container if you prefer.
Seal tight and place in the freezer to set for 2 to 3 hours before proceeding to make the ice cream sandwiches below.
CINNAMON OATMEAL COOKIES
Makes 14 cookies, or 7 ice cream sandwiches.
1/4 cup refined coconut oil, as a liquid
3/4 cup pure maple syrup
1/2 teaspoon vanilla extract
1 cup whole spelt flour
1 1/4 cups quick cooking oats
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
Preheat the oven to 375F.
In a mixing bowl, combine the coconut oil, maple syrup, and vanilla.
Sprinkle the flour and oats on top, then sprinkle the cinnamon, baking soda, and salt on top too.
Mix gently with a fork, incorporating all of the dry into the wet. The batter will be a bit runny.
Place the mixing bowl in the freezer for exactly 10 minutes. After 10 minutes the coconut oil will have solidified enough to firm up the dough.
Give the dough a good stir, then drop 14 rounded spoonfuls onto a parchment lined cookie sheet.
Bake for 10 minutes, and remove to cool fully on the counter (preferably on a cooling rack).
If using the cookies for ice cream sandwiches, place the cooled cookies on a rack in the freezer to chill for 10 to 20 minutes before building the ice cream sandwiches (to help them keep sturdy).
Otherwise, store in an airtight container on the counter (or in the fridge) and eat as you would like.
The cookies are best if enjoyed within 5 days, and can be frozen to keep for up to a month.
*I recommend building all of the ice cream sandwiches when the ice cream has just set. Then freezing them whole, and storing in an airtight container in the freezer to easily grab and enjoy as you’d like. There will be extra ice cream once assembling. To use it all for sandwiches, double the cookie recipe.
*To make my ice cream, I use this KitchenAid ice cream bowl attachment. It has worked well for us the past 8 years.