This divine recipe is brought to you by the culinary expert; Jess Damuck (read the interview). With a resume that includes collaborations with Martha Stewart and Snoop Dogg, as well as authoring two best-selling recipe books 'Health Nut' and 'Salad Freak', we knew she would succeed when put to the test of creating a recipe inspired by our latest Loco flavour. This delicious vegan icecream sandwich takes on Cookies & Creme but with a refreshing twist. Devour mouthfuls of creamy mint icecream scattered with flecks of Midnight Truffles and sandwiched between soft but rich, gluten free cookies.
Makes 8 to 12
GLUTEN FREE | DAIRY FREE | VEGAN
Ingredients
For the Fresh Mint Ice Cream:
- 2 (14.5 oz) cans unsweetened coconut cream
- 80g fresh mint leaves
- Pinch Kosher salt
- ½ cup (90g) coconut sugar
- 5 drops liquid chlorophyll
- 8 Midnight Cookies and Cream Truffle by Loco Love, roughly chopped
For the Cookie:
- 2 tablespoons (14g) ground flaxseeds
- 5 Tablespoons (100 mL) warm water
- ½ cup (118 mL) coconut oil, melted
- ½ (118 mL) cup water
- 1 cup (180 g) coconut sugar
- 2 ½ mL vanilla extract
- 2g baking powder
- 1 cup (165g) Gluten Free 1-to-1 flour
- ½ cup (60 g) cocoa powder
- Pinch Kosher salt
Method
To make the Ice Cream:
1. Pour 2 cans of coconut cream into a medium saucepan.
2. Add the mint leaves and bring to a simmer.
3. Cover, turn off the heat, and let steep for 1 hour. Using a fine mesh strainer, carefully strain the liquid into a large bowl.
4. Use a rubber spatula (or even your hands) to really squeeze out all the liquid from the mint leaves.
5. Add a pinch of kosher salt, the coconut sugar, and chlorophyll.
6. Add to your ice cream maker and freeze according to the manufacturers instructions.
7. Fold in the Midnight Cookies and Cream truffles, and use immediately to fill the ice cream sandwiches or store in freezer until ready to use.
To make the Cookies:
1. Preheat oven to 325 F (163 C). Line an 8” x 8” (20cm x 20 cm) baking pan with coconut oil and parchment paper.
2. Make your flax egg by whisking together the ground flaxseeds and 100 mL warm water in a small bowl. Let sit for 5 minutes.
3. In a large bowl combine the flax egg, coconut oil, water, coconut sugar, vanilla, baking powder, flour, cocoa powder and salt and whisk well to combine. The mixture should be almost smooth– sometimes the flax egg will make it a little lumpy!
4. Use an offset spatula to smooth half the mixture into the prepared pan.
5. Bake for 12 minutes. Let cool slightly before lifting parchment to remove and set on cooling rack.
6. Add a new sheet of parchment to the pan, and the remaining batter. Bake 12 minutes and let cool completely in pan.
7. Add the ice cream– if it’s been in the freezer let it soften a bit first. Smooth it into an even layer.
8. Carefully flip the top cookie onto the ice cream (it’s a bit fragile, so I lined it up with the pan and then quickly flipped it so it would release from the parchment.
9. Press down slightly so it sticks to the ice cream.
10. Freeze for at least 2 hours before lifting out of pan and using a serrated knife to slice into 8 to 12 bars.
11. Dip the knife in a bit of warm water to make it easier to slice. I recommend cutting into portions and then wrapping individually for storage if not eating right away!
Meet Jess
Jess is a recipe developer, food stylist, and the cookbook author of the bestselling cookbook Salad Freak. After a decade working for the magazines and television shows as Martha Stewart’s food editor, producer, food stylist, and personal salad maker, Damuck made the move to the west coast. Damuck landed in Los Angeles to focus on fresh, produce-driven cooking, indulge in more dinner parties, and spend time in her ever-growing garden. She continues to live in Los Angeles with her partner Ben Sinclair and their pups, where they have built a strong sense of a creative community in their neighbourhood.
Read our interview with Jess on the journal HERE.
Discover Jess's cookbooks at: jessdamuck.com
Find her on Instagram: @jessdamuck
