Coconut Milk Blueberry Nice Cream Sandwiches

coconut nice cream.jpg

The Days that Are Still Coming

These are definitely the dog days. Our pace has slowed down. We seem to live in our own universe, kind of disconnected from the rest of the world. Our own world is more than enough. This has nothing to do with agendas. Even if our days are full with elements of any other day, the summer nuances during these last weeks of the season put our minds in a breezy and carefree state.

Inspiration of any kind has not faded. It’s only on a sabbatical, taking a summer break and reinventing herself, so she can tell us what it is that we need to be doing next. It’s only fair! I can’t wait to see with what she will be coming up.

Still, she manages to send me messages of what I should be creating. And these coconut milk nice cream sandwiches have been so far one of the best ones. The cookies are soft and chewy and this nice cream made with coconut milk is absolutely refreshing.

You need to end the dog days right! And this treat sure is one of the best possible ways!

Recipe notes:

1.     You need 2 cups of the milk to make the ice cream. However, a full can of coconut milk is barely 2 cups, so I complete them with a bit of almond milk. The results were absolutely fine.

2.     I used frozen blueberries but you may use fresh blueberries, just add them at the last minute of churning.

3.     I loved using crunchy almond butter, but you may use the smooth kind as well.

coconut nice cream.jpg

Coconut Milk Blueberry Nice Cream Sandwiches

Crunchy almond butter cookies

Unsalted butter – 6 TBSP
Crunchy almond butter – 6 oz, about ¾ cup
Eggs – 2 large or extra-large or 3 small
Vanilla extract - 1 Tsp
Raw sugar – ¾ cup
Fine sea salt – ¼ Tsp
Unbleached all purpose flour – ½ cup
Baking Powder – 1 Tsp

Coconut milk blueberry ice cream

Coconut milk, chilled – 2 cups (see notes)
Raw sugar  - ½ cup
Honey – 1 Tsp (optional)
Vanilla Extract – 1 Tsp
Pinch of salt
Blueberries, preferably frozen – 1 to 1 ½ cup

Total Time - 40 minutes, plus time for chilling  Active time - 20 minutes
Equipment - Standup mixer, baking sheet, ice cream machine

To make the cookies: Preheat oven to 325°.

In a glass bowl set over simmering water melt the butter with the crunchy almond butter, stirring occasionally, until a paste forms. Remove from heat and let it cool down.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs with the vanilla in slow, then add the sugar and raise the speed to medium high and beat for two minutes.

In the meantime, mix in a bowl the flour and the baking powder using a whisk to break any flour lumps.

With the mixer on low, add the butter mixture to the egg mixture until just mixed. Remove the bowl from the mixer and fold in the flour until everything comes together. Using an ice cream scoop or a tablespoon scoop some dough and drop it on a lined baking sheet, leaving about ½” of space between them.

Bake for 15 minutes, until a bit puffed and golden yellow. Retire form oven and let them cool down completely.

To make the ice cream: Mix a bit of the milk, about ¼ cup, with the sugar, honey, vanilla and salt. Whisk until the sugar is mostly dissolved. Add the rest of the milk and gently mix everything together to prevent the creation of bubbles. Pour the liquid into the ice cream machine. Churn from 10 to 15 minutes, adding the blueberries during the last 2 minutes. Fill the cookies pressing them well and place in the freezer for 1 hour or store the ice cream in a large freezer container.