Yes, it is still Saturday, and I have for you here a full recipe post instead of my usual “Saturday Mix” – because who needs free time right? I joke, but really, I couldn’t let any more precious weeks of summer pass without bringing you this recipe. This was another one of those instances where while I was whipping something up for a group of friends I decided, lets take a few photos. Then I posted this, and people flipped, so here it is! Kind of like magic, right? I try. But I have to give all the credit to sweet mother nature and her bounty of fresh bluebs this season. The roasting brings out their otherwise hidden sweetness, and swirling them through ice cream just made sense. I had ice cream cookie sandwiches on the brain because, well, I think I always do a little bit. An oatmeal cookie sounded grand, plus a little cinnamon, yes! There’s the flavor I was looking for. Pair together and these sweet flavors will make you smile from the inside out. Just try to take a bite of one of these and not smile.
While you search for your ice cream maker bowl and place it in the freezer to make this tomorrow, lets still check out some links, shall we? Doing it up a little different, but here we go. I toggle back and forth between lets build a tiny home and lets build a normal home, and then I see this and am right back to screaming tiny! I’m also in love with my weekly emails from The Weekend Sherpa, if you live in California you should check them out – they know how to get outside. I credit about sixty percent of the work I get done each week to this cold brew, and my cute planner crush. Did you see my latest show for the tasty and simple cucumber yogurt soup on Nom this past week? If you missed it you can pop over and re-watch here if you’d like (using the Chrome browser). You can also find me over on Saveur nominating my favorite blogs almost every day, have you voted for yours? And lastly, the sweet and amazing Lindsey has started a new summer series and is knocking me over dead with her latest “nutella” bars! Get it girl. Happy weekend folks – xo
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 overnight
1/4 cup pure maple syrup
1/2 teaspoon ground vanilla, 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).
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. 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 hours before proceeding to make the ice cream sandwiches below.
CINNAMON OATMEAL COOKIES
Makes 14 cookies, or 7 ice cream sandwiches.
1/3 cup virgin coconut oil, as a liquid
3/4 cup pure maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup whole spelt flour
1 1/4 cups quick cooking oats
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 rounded spoonfuls onto a parchment lined cookie sheet. Bake for 10 minutes, then remove to cool fully on the counter (preferably on a cooling rack). Keep any extra dough in the refrigerator in between batches.
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 and eat as you wish. Best if eaten within 5 days.