This week is off to a fabulous start! My mom flew in from out of state to spend some time with us. I can't wait to show her some of summer's finest in Oregon. Everything is so green and from plants to produce. A variety of flowers are in full bloom and several seasonal crops are at their peak harvesting season! Visiting some local berry farms are a must. If you are not familiar with the quality of Oregon berries, I highly suggest you get acquainted! We have raspberries the size of strawberries. They literally taste like candy! And the blueberries, oh my! Outrageously plump and delicious!
The lavender farms and the rose test garden are simply gorgeous right now. Have you seen a lavender field in bloom before? Talk about a pretty sight! Portland is known as the Rose City so you can imagine the display the garden puts on. Sometimes it is the simple things in life that can be the most beautiful and underappreciated. Aside from those stops, there are many other things are our list. One of them is giving her a taste of one of our family's favorite desserts during these warmer months. Ice Cream Sandwiches!
If you had a chance to read my last post, you will recognize these cookies. Only I made these without the chocolate chips. We just prefer them that way for ice cream sandwiches but either way works great. I like to bake a double batch of cookies and store them in the freezer. And of course, homemade ice cream is always on hand here! So making ice cream sandwiches are always an option.
You will be hard pressed to find such a simple and delicious way of enjoying homemade ice cream sandwiches. The texture of this cookie is perfect for ice cream. Just get a good sized scoop of ice cream and sandwich it between two cookies. Occasionally we will roll the sides of the sandwich in some chocolate chips for an extra chocolatey experience...so good!
I hope you enjoy one of our summertime favorites as much as we do!
For the cookies:
2 1/4 cup almond flour
1/4 cup arrowroot
1/2 cup raw cacao powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
3/4 cup cashew butter (homemade or store bought)
1/3 cup coconut oil, melted
2/3 cup pure maple syrup
2 tsp pure vanilla extract
2 Tbs ground chia seeds
1/2 cup chocolate chips (optional- for ice cream sandwiches, I prefer no chocolate chips)
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, arrowroot, cacao powder, baking soda, baking powder, and sea salt.
3. In a separate bowl, mix the cashew butter, coconut oil, maple syrup, vanilla, and chia seeds.
4. Mix the wet and dry ingredients. If you are using chocolate chips, fold them in now.
5. Form about 2 tablespoons of cookie dough into a ball and press down onto the baking sheet. Your cookies should be about 3 inches in diameter and about 1/4 inch thick.
6. Bake for 10 minutes and allow to cool. Makes about 2 dozen cookies.
For the ice cream, choose your favorite flavor:
1. Once you have made your ice cream, place a scoop on one of the chocolate cookies. Then use another cookie to gently press down on the ice cream to form a sandwich.
2. You can either eat right away or place the ice cream sandwiches in the freezer for later.