Whether eaten as an ice dream cookie sandwich, a bowl of ice dream with cookies on the side or as separate units these new recipes I developed with my niece received a big thumbs up last night.
Coco-Mocho Ice Dream
3/4 cup cocoa
1 cup sugar
1/2 cup strong coffee (I use a mocha pot) decaf perfectly fine
1 1/2 cup coconut milk
1 teaspoon vanilla extract
Combine cocoa and sugar in a pot, add 1/4 cup of coconut milk and heat slowly while mixing with a wooden spoon until homogenized. Add the remaining 1 1/4 cup coconut milk and coffee, heat and continue to stir until well combined. Remove from heat, add vanilla, stir and chill. Freeze in an ice cream maker -OR- you can place in the freezer for 20 minutes, remove from freezer and mix with an electric mixer, return to freezer for 20 minutes, remove from freezer and mix with an electric mixer and continue like this until the mixture becomes light, airy and semi frozen like soft serve ice cream. Enjoy like this or pour/scrape into a plastic container with a tight fitting lid and place in freezer to freeze completely.
Chocolate Oatmeal Cookies
1 1/4 cup butter; softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup cocoa powder
1 egg
1 teaspoon vanilla extract
1 1/2 cup flour (1 cup whole wheat and 1/2 cup all purpose)
1 teaspoon baking soda
3 cups oats
Preheat oven to 375. Cream together butter, sugars and cocoa powder. Beat in the egg and vanilla extract, scraping down sides of bowl as needed. Combine flour and baking soda, add to the butter mixture and mix well. Stir in the oats. Plop onto an un-greased cookie sheet or parchment paper lined cookie sheet by rounded tablespoonfuls. *if making cookies for ice cream sandwiches flatten each “plop” a bit so the cookies will spread out during baking* Bake 9-11 minutes, cool for 1 minute on the cookie sheet then remove to cool on a wire rack.
on the left “unflattened” cookies; on the right “flattened” cookies for sandwich making
LivingNaturaLena 