BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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The Cold Shoulder

July? Already? Each new month always seem to sneak up out of no where, unannounced and premature, startling me out of my never-ending daydream and back into the present moment. Somehow, the arrival of July doesn’t feel quite so jarring this time around, and yet there’s considerable dissonance between the calendar date and the weather at hand. Oh, it’s been gloriously sunny, aside from the average fog-smothered mornings, but never has a mid-summer month run in with such a cool breeze on its tail. San Francisco summers are unlike any other; I came prepared with plenty of layers, but I still doubted that I would need my autumnal leatherette jacket this late into the year. Thank goodness I suspended that disbelief at least long enough to pack it, since it’s become a constant companion on my brisk campus-bound commutes.

While the rest of the country prepares to celebrate our independence with the standard round of backyard barbeques, pool parties, and fireworks, I’m still struggling to get into a properly jubilant mood. How could anyone think of stripping down to a bathing suit when the thermometer barely registers in the low 60’s on some days? Where do city folk all hide their grills, and how do they not set off the fire alarms every single time a tofu pup hits the searing metal grates? Furthermore, how do I make it back home from the fireworks when the Muni is guaranteed to become missing in action, just in my moment of greatest need? While my plans remain up in the air, it’s clear to see that they’ll end up falling on the more nontraditional side of the tracks.

One thing that can never be altered about any proper 4th of July party, even for a party of one, is the ice cream. I don’t care if I found myself in a freak snow storm come early July- There would still be ice cream on my menu. Trouble is, what with all the festivities and rampant jubilation, it can be tough to find yourself anchored by an unwieldy cupful of frozen confection. This is a job that calls for bite-sized, chocolate-covered, flavor-filled ice cream truffles.

Inspired by a generous gift of shelled pistachios straight from the nutty experts at Diamond of California, these glorious green gems couldn’t be simpler to prepare, and are the prefect offering for a party of any size. Best of all, they can be made well in advance, so all you have to do on the day of celebration is bust them out and look like a total ice cream-churning pro. The creamy emerald interiors are sophisticated enough to suit the most discerning palates, while the shatteringly crisp chocolate coating adds sweetness and whimsy that is sure to appeal to a younger generation of food critics in training.

Pistachio Ice Cream Truffles

Pistachio Ice Cream:

2 Cups Plain Non-Dairy Milk
1 Cup Shelled, Toasted Pistachios
1/3 Cup Fresh Baby Spinach, Packed (Optional, for Color)
1/3 Cup Light Agave Nectar
2 Tablespoons Arrowroot
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla
1/8 Teaspoon Fiori Di Sicilla, or a Tiny Pinch of Orange Zest

Chocolate Coating:

6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
2 Tablespoons Coconut Oil

To prepare the ice cream base, simply drop all of the ingredients, except for the two extracts, into your blender or food processor. A high-speed blender is your best bet for the smoothest texture, but with enough patience and a bit of straining, any model can make do. Blend on high for 5 – 6 minutes, pausing to scrape down the sides of the canister if necessary, until the mixture is thoroughly pureed, without a single fragment of pistachio to be found.

Pour the smooth mixture into a medium saucepan and set on the stove over moderate heat. Whisking frequently, scraping the sides and bottom of the pan to prevent anything from sticking and scorching, bring the liquid up to a gentle boil. Once bubbles begin to burst on the surface with increasing regularity, turn off the heat. Stir in the vanilla and Fiori di Sicilia last. Let the base cool to room temperature before moving it into the fridge to chill thoroughly; about 3 hours.

Churn the cooled base in your ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream into an air-tight container, and let it “cure” in the freezer for at least 3 more hours before scooping out your truffles.

Use small ice cream scoop to make neat little rounds of ice cream, placing them on a silpat- or parchment paper-lined baking sheet that can fit easily into the freezer. Scoop all of your truffle balls and quickly move the whole baking sheet back into the freezer. You want the interiors to be solidly frozen before attempting to dip them, lest they melt once they hit the hot chocolate coating. Allow at least 3 more hours (yes, again!) or let them chill overnight before proceeding.

Finally, to finish the truffles, heat the chocolate and coconut oil in a microwave-safe container for about 60 seconds. Stir thoroughly until all the chips have completely melted. Use a fork to quickly submerge the frozen ice cream balls into the liquid chocolate and pull them out again, working as fast as you can. Place them back on their silpats and immediately return the baking sheet to the freezer upon finishing. They can be eaten immediately, or stored in an air-tight container for up to 2 months.

Makes a Scant Quart of Ice Cream; 2 – 3 Dozen Truffles

Printable Recipe


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C’est Magnifique!

Magic is what happens when impossibilities become reality.

Thus, this new development can only be explained as an act of magic. How else could France’s sole 100% vegan publisher, L’Age d’Homme, have picked my modest tribute to dairy-free ice creams out of a veritable ocean of cookbook options? Of all books, of all things- It’s still hard for me to believe! I don’t speak French and have only visited the country briefly, but this could be the start of a beautiful relationship.

I haven’t yet seen the translated and reformatted rendition, renamed Veganice Glaces Véganes, but I’m already thrilled by the adorable new cover. For all you Francophiles out there, keep you eyes peeled for the release on June 21st! Should any French-speaking vegans out there get your hands on a copy, please let me know how the the recipes read, since I wouldn’t know the difference whether the instructions ultimately make ice cream or bicycles. Plus, I just got word that Vegan Desserts and Easy as Vegan Pie will also be joining Collection V shortly… Stay tuned for more details as they develop!

Since I can think of no better way to celebrate than with a big scoop of freshly churned ice cream, my recipe for Beurre Noisette Ice Cream, straight out of Vegan a la Mode, sounds like the perfect flavor to mark the occasion.

Beurre Noisette Ice Cream

Otherwise known as browned butter, the French have a much more elegant way of describing this rich nectar as “hazelnut butter,” alluding to the toasty, hazelnut-like flavor derived from a quick flash in the pan. The application of gentle heat transforms this everyday substance into something otherworldly, redolent with both salty and savory notes that heighten the sweetness of baked goods, or in this case, frozen treats. Many chefs would have you believe that this decadent substance can only be made with dairy, but au contraire, I’ve found that the same process works just as well with vegan “butter.” Taking the French term a bit more literally, a generous handful of hazelnuts cranks up the volume on that naturally nutty essence all the way to 11, so really, who needs the dairy anyway?

1/2 Cup Non-Dairy Margarine
3 1/4 Cups Non-Dairy Milk
2 Tablespoons Arrowroot
2/3 Cup Granulated Sugar
1/4 Cup Light Corn Syrup or Light Agave Nectar
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Salt

1/2 Cup Toasted Hazelnuts, Finely Chopped

Cut the margarine into tablespoon-sized pieces and place them in a medium saucepan over medium-low heat. Wait for all of the margarine to melt, then begin swirling the pan around to stir, as needed. In a fairly short time it should begin to look somewhat separated, with a foamy white top and yellow oil underneath that will gradually progress to a darker color. Eventually, the solids will settle to the bottom and begin to brown. The best judge of doneness here is to watch and listen to the bubbles; they will start making a more hollow pinging sort of sound near the end, and slow nearly to stopping.

At that point, quickly add in the sugar, whisking slowly but continuously. The mixture will be clumpy initially, but it will smooth out. Cook the sugar to a deep amber color, but do not be alarmed if it’s still not completely dissolved yet. Add in 1 1/2 cups of the non-dairy milk very carefully to arrest the caramelization process– Stand back, because it will sputter angrily. Things may look like a mess now, with the sugar solidified and clumped at the bottom of the pan, but do not panic! Continue stirring over gentle heat until the sugar melts and becomes smooth again.

Whisk cornstarch and remaining milk together separately before adding it into the pan with the corn syrup and salt. Turn the heat up to medium, bring the mixture to a full boil, then turn off the stove. Stir in the vanilla and let cool to room temperature before moving the cooked custard into your fridge. Chill thoroughly, for at least 3 hours, before churning.

Churn in your ice cream machine according to the manufacturer’s directions. In the last 5 minutes of churning, slowly sprinkle in the chopped hazelnuts so that the blades of the paddle incorporate and distribute the nuts throughout the ice cream. Transfer the soft ice cream to an air-tight container, and store it in the freezer for at least 3 hours before serving.

Makes 1 – 1 1/2 Quarts

Printable Recipe


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Sticky Solutions

Presented with a challenge verging on an outright dare, it’s hard to ignore even the craziest, most curious idea. A recent request for an ice cream base that could be completed with interchangeable flavored syrups, however, took a bit more prodding and begging than usual. Though intrigued, I found myself less than enthused to explore that ambiguous concept. Non-committal to a fault, it’s near impossible for me to pin down a single “correct” method of solving any problem, so to suggest a sole base that could accommodate every flavor that gets thrown at it sounded preposterous. Every recipe is different, as I found especially true while developing Vegan a la Mode, a yet surely there could be some loophole that could allow equal success when the basic composition didn’t change. The one variable in the equation is the actual taste of the liquid sweetener, after all.

First things first, no ordinary simple syrup need apply for this job; only highly concentrated and intense solutions will fit the bill. Since they’re further diluted when mixed with non-dairy milk, it’s a good thing if they verge on too strong when sampled solo. As for the actual flavor, with ready access to culinary extracts and oils, your imagination is limit. Ideal for days far removed from any harvest when quality fruits are hard to come by, such a flexible approach finally turns ice cream into an accessible, all-seasons treat.

Need a bit of color to satisfy your hunger for eye candy? The clear liquid sugar is easily dressed up with any variety of natural food colorings or whole foods-based alternatives. Swap out some of the water for beet or carrot juice; blend the cooked and cooled mixture with a handful of fresh spinach until smooth; add a pinch of turmeric or ground annatto at any point in the process. There’s no excuse for bland treats, either in taste or appearance!

Ultimately, what came out of this sweet challenge is more of a formula- guidelines, if you will- than a hard and fast recipe. Feel free to continue exploring, adapting to taste, and inventing your own unique solutions. For the richest, creamiest texture, opt for full-fat canned coconut milk to complement your syrups, but take into account how that added flavor may (or may not) pair with the other flavors invited to the party.

Syrup-Based Ice Cream

Extra-Strong Syrup:

2 Cups Granulated Sugar
1 Cup Water
1/2 Teaspoon Essential Oil, Candy Flavoring Oil, or 2 – 3 Tablespoons Baking Extract of Choice
Coloring (Optional)

Basic Ice Cream Formula:

2 1/2 Cups Plain Non-Dairy Milk
3/4 Cup Super-Saturated Simple Syrup
1 Tablespoon Cornstarch
1 Tablespoon Arrowroot
1/4 Teaspoon Salt

The procedure here really couldn’t be any easier. First, to make the syrup, combine the sugar and water in a small saucepan and stir briefly to combine. Set over medium heat and cook just until the sugar crystals have all dissolved. Remove the pan from the stove, add your flavor and color of choice, and let cool completely before storing in an air-tight bottle or using in your ice cream

Moving right along to the ice cream, in a medium saucepan, combine all of the ingredients and whisk thoroughly to break up any lumps of starch. Once smooth, set over medium heat. Stir periodically and allow the mixture to come up to a full boil, at which point the liquid should have thickened significantly. Turn off the heat, let cool, and then stash in the fridge to chill for at least three hours before churning.

When nice and cold all the way through, churn in your ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream into an airtight container and let rest in the freezer for at least 3 hours before serving, until solid enough to scoop.

Makes 1 Scant Quart

Printable Recipe


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Sweet Relief

National Ice Cream Day, decreed to fall on the third Sunday of July, couldn’t have come at a better time. Still grappling with a week-long heat wave that stubbornly refuses to break or bend, keeping cool is the top priority for anyone living on the east coast. Though always a favorite treat no matter the weather, my appetite for ice cream really kicks into high gear during the dog days of summer, and this year’s sweltering forecast has prompted the same hunger to return with a vengeance.

Well over a year has passed since Vegan a la Mode was published, and yet I can’t stop churning up new flavors. Case in point, the Peach Pie Ice Cream pictured above was inspired by the abundance of explosively ripe stone fruits sitting on the kitchen counter, combined with my new focus on pies. Tender fragments of buttery pie crust are tossed in cinnamon and sugar before being baked to an even golden-brown. Nestled in between lashings of gooey peach jam, each scoopful of peach ice cream tastes like a creamier, cooler version of its namesake. Don’t wait until the next heat wave to add this refreshing yet decadent dessert to you to-do list: Grab the recipe on GoDairyFree.org and start churning as soon as your peaches are ripe!


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Bowl’d Over

Trends come and go, but good food is forever. The acai bowl is one particular dish that may have suddenly risen in popularity thanks to the superfood craze of recent years, but it has proven a worthy addition to anyone’s short list of standby recipes. Little more than a smoothie thick enough to eat with a spoon, something about that small variation in texture gives this treat real staying power. Though skeptical at first, the attraction became immediately clear after I ordered up my first bowlful of sweet, tropical fruit puree while attempting to beat the heat in Honolulu.

Beginning with a basic formula, expect to get a silky-smooth blend of frozen acai, bananas, apple juice, and ice, topped off by fresh cut fruits and granola. Honey often comes standard when ordering out, easily omitted upon request. Besides, the whole mixture is already so sweet, it’s hard to imagine that the sticky topping would really be a beneficial addition.

The real beauty of this cool, creamy, and yet simultaneously crunchy formula is that it’s infinitely adaptable. No matter what fruits, liquids, or toppings you pick, you’re only minutes away from a frozen delight, even before pulling out the blender. At a time when temperatures are only rising and the last thing you want to do is labor over a hot stove or waste a glorious day indoors, few snacks are better suited to summer fun.

Acai bowls strike me as a “choose your own adventure” sort of recipe, where there are no hard and fast rules, except to follow your intuition. Add more or less liquid until you’re happy with the texture, mix up the flavors, and go wild with the trimmings. In fact, though it may be sacrilege to some, I fully endorse omitting the acai for a considerably less pricy option.

Basic Acai Bowl Blueprint

1 Frozen Banana OR 2/3 Cup Frozen Diced Mango or Papaya or Pineapple OR 3/4 Cup Sliced Frozen Peaches, Apricots, or Plums
2 (3.5-Ounce) Packets Frozen Acai Puree OR 1/2 Cup Frozen, Seedless Raspberry, Blackberry or Blueberry Puree (or 1 Cup Frozen Berries- If you don’t mind seeds)
1/2 Cup Ice
1/2 – 3/4 Cup Apple Juice or Orange Juice or Coconut Water or Non-Dairy Milk

Optional Nutrition Boosters: Kale or Spinach, Ground Flaxseed, Protein Powder

Topping Ideas:

Crunchy Stuff: Granola, Cereal, Hemp Seeds, Pumpkin Seeds, Cacao Nibs, Sliced Almonds, Toasted Coconut Flakes

Fruity Stuff: Sliced Bananas, Sliced Strawberries, Blueberries, Raspberries, Jam or Preserves, Goji Berries, Dried or Freeze-Dried Fruits

Sweet Stuff: Chocolate Chips, Candied Nuts, Sprinkles, Mochi Bits, Chocolate-Covered Espresso Beans, Vegan Marshmallows

As you can imagine, once you know what an acai bowl consists of, the procedure is pretty much self-explanatory. Toss all the ingredients for the bowl itself into your blender and puree until smooth, being careful not to run the machine for too long to prevent the mixture from warming up. Top with crunchy additions, fruit, and more decadent options as desired. Don’t be afraid to look beyond these basic ideas- The different blends are endless!

Makes 1 – 2 Servings

Printable Recipe


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Wild About Frozen Blueberries

I’ve been feeling blue lately… And rather happy about that! Blueberries are abundant once again and my appetite for the sweet, mildly tart and tangy berries is insatiable. For as many punnets as I plow through, my cravings remain unsatisfied. Even as we reach the peak of growing season, the produce on offer left something to be desired. The solution turned out to be just a few steps away, hidden in plain sight. A more intense blueberry experience lay not in the produce aisle, but the freezer case. Frozen Wild Blueberries, grown in Maine and Canada but available worldwide and year-round, are a whole lot more special than you may realize.

Oh sure, frozen Wild Blueberries boast considerable nutritional advantages over conventional, cultivated varieties, such as an unbeatable antioxidant levels just for starters, but that’s not what first lured me over to the wild side. It’s all about the flavor, and they sure do pack a giant punch of it into such tiny packages. That means that you’re getting about twice as many berries per cup, each with less water and more concentrated sweetness than fresh. For a baker concerned about runny pie filling or “bleeding” muffins, such a vast advantage over the competition is invaluable.

Considering the sudden an unpredictable heatwaves rippling through the east coast lately, my thoughts were focused squarely on cooler, more refreshing treats. Referring back to Vegan a la Mode for inspiration, cheesecake sounded like a luscious pairing that would best highlight these indigo gems. Bumping up the intensity with a bold pop of citrus, lemon zest turned the simple flavor pairing into a legitimate flavor party. Enjoying a slowly melting scoop in a fresh waffle cone, the jam-like Wild Blueberry swirl shaking up the creamy confection with the periodically bite of a whole berry, it was exactly the summer-loving taste I had been missing

And yet, that still wasn’t enough. What could possibly take this simple, sweet delight to the next level of dessert perfection?

How about sandwiching it between two thick squares of graham cracker cookie bars, adding more cheesecake character back into the equation while incidentally creating more portable treats? Yeah, that might finally do the trick.

If you should find yourself at a loss for how to dress up your very own frozen Wild Blueberries, and are hungry for a slightly less indulgent sort of refreshment, a good place to turn is Cooking Light‘s latest cookbook, Chill: Smoothies, Slushes, Shakes, Juices, Drinks & Ices. Though not a specifically vegan cookbook, most of the recipes are “accidentally” vegan, and all the rest easily veganizable. Though it may seem like a random tip to throw into the ring, now is the perfect time to check it out and potentially win your very own copy. See the details over at the Wild Blueberry blog ASAP! After all, the only thing better than a Wild Blueberry ice cream treat might be one paired with a tall glass of ice-cold Blueberry-Ginger Juice (page 125.)

Wild Blueberry Cheesecake Ice Cream Sandwiches

Wild Blueberry Swirl:

5 Ounces (About 3/4 Cups) Frozen Wild Blueberries, Thawed
2 Tablespoons Granulated Sugar
1 Teaspoon Lemon Zest
1 Teaspoon Cornstarch

Graham Cracker Cookies:

3/4 Cup Non-Dairy Margarine
1/4 Cup Dark Brown Sugar, Firmly Packed
3 Cups Finely Ground Graham Cracker Crumbs
2 Tablespoons Whole Flaxseeds, Ground
1/2 Teaspoon Salt
1/4 Teaspoon Ground Cinnamon
2 Tablespoons Vegan Sour Cream or Plain Yogurt

Lemon Cheesecake Ice Cream:

1/2 Cup (4 Ounces) Vegan Cream Cheese
1/3 Cup Granulated Sugar
3/4 Teaspoons Vanilla Extract
1 Cup Plain Non-Dairy Milk
1 Teaspoon Lemon Zest
Pinch Salt

Prepare the blueberry swirl first since it will take the longest to cook and fully chill. Combine all the ingredients in a medium sauce pan, stirring well before turning on the heat to break up any possible lumps of starch. Cook over medium heat, stirring periodically, until the mixture comes up to a full boil. Turn down the heat slightly so that it stays at a lively simmer, and cook for 1 minute longer, until thickened.

Remove from the stove, cool to room temperature, and then place in the fridge to chill until cold; about 2 – 3 hours.

Moving along to the graham cracker cookie, preheat your oven to 350 degrees and lightly grease a 9 x 13-inch rectangular baking pan.

Place the margarine and sugar in the bowl of your stand mixer, and cream the two together using the paddle attachment. Once thoroughly beaten and homogeneous, pause the mixer and add in the graham cracker crumbs, ground flaxseeds, salt, cinnamon, and vegan sour cream or yogurt. Starting at the lowest speed, allow the mixer to gently incorporate the newest addition, and continue stirring until the entire mixture is moist will stick together when pressed.

Transfer to your prepared pan and spread it out evenly over the bottom. Press it firmly into a smooth layer, using your hands or the bottom of a flat measuring cup.

Bake for 12 – 15 minutes, until golden brown. Let cool completely before turning the whole cookie sheet out of the pan and onto a cutting board. Use a very sharp knife to slice it cleanly down the middle, forming two equal pieces. Trim away the dark edges so that it measures about 8 inches wide and 5 – 6 inches long.

Line an 8 x 8-inch square baking pan with aluminum foil, and carefully place one of the squares inside, fitting it snugly against three of the four edges. Pull the foil up against the remaining side that comes up slightly short. Place the pan and the remaining square of graham cracker cookie in the fridge.

Meanwhile, the ice cream itself comes together very quickly. Simply pile all of the ingredients into your blender and puree briefly, just until smooth. Blend no longer than necessary to prevent the mixture from warming up.

Pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. Pull out your square baking pan and spoon the soft ice cream on top of the graham cookie sheet inside. Smooth out the ice cream to evenly cover the cookie. Spread the blueberry swirl mixture on top, and use a spatula to swirl both components together. Finally, place the remaining rectangle of graham cracker cookie on top, and press down gently. Immediately move the pan into your freezer and let rest until solidified; at least 8 hours and ideally 12 or more. Slice the large ice cream sandwich into smaller rectangles and enjoy.

Makes 9 – 12 Ice Cream Sandwiches

Printable Recipe

This post was written for and is sponsored by Wild Blueberries, but all content and opinions are entirely my own.


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An Edible Adventure

Inspired by the call for adventurous chocolate recipes by the annual Chocolate Adventure Contest hosted by Scharffen Berger, the only restrictions were that it involve chocolate (naturally) and the results were presented in sandwich cookie format. Still buzzing with frozen dessert ideas after wrapping up Vegan a la Mode at the time, my thoughts naturally turned to ice cream.

Featuring cornmeal, coconut milk, and jalapeño as my adventuresome ingredients, it may not have placed in the contest, but it was still a big winner by my estimation. At the center of it all, rich, creamy chocolate ice cream is accented with a bright pop of fresh peppery spice, combining the contrasting sensations of hot and cold all in one taste. Each slab of the frozen dessert is wedged between two thick, chewy cornmeal blondies sprinkled with big chocolate chunks. While each component is drop-dead delicious separately, they create one truly memorable treat when eaten together in one bite.

Tex-Mex Ice Cream Sandwiches

Jalapeño Chocolate Ice Cream:

1 1/4 Cups Plain Almond Milk
1 14-Ounce Can (1 3/4 Cup) Coconut Milk
1 Large (Approximately 2 Ounces) Fresh Jalapeño Pepper, Finely Chopped
1/2 Cup Granulated Sugar
1/4 Cup Natural Cocoa Powder
2 Tablespoons Cornstarch
1 Tablespoon Arrowroot
1/4 Teaspoon Salt
1/4 Teaspoon Cayenne Pepper
1/4 Cup Light Agave Nectar
3 Ounces Bittersweet Chocolate, Finely Chopped
1 Tablespoon Tequila (Optional)
1/2 Teaspoon Vanilla Extract

Cornmeal Chocolate Chunk Blondies:

1 1/2 Cups Yellow Cornmeal
1 1/2 Cups All Purpose Flour
1/2 Cup Soybean or Garbanzo Bean Flour
1 3/4 Cups Granulated Sugar
1/2 Teaspoon Smoked Paprika
1/2 Teaspoon Salt
1/4 Teaspoon Turmeric (Optional, for Color)
1/4 Teaspoon Baking Powder
1 Cup Semisweet Chocolate Baking Chunks
3/4 Cup Frozen Corn Kernels, Thawed
3/4 Cup Canola Oil
1/4 Cup Maple Syrup
2 Teaspoons Vanilla Extract
1 Teaspoon Apple Cider Vinegar

For the ice cream, start by combining the almond milk, coconut milk, and jalapeño in a medium saucepan. Toss in the seeds and all, set it over moderate heat, and bring the mixture to a boil. Once bubbling vigorously, immediately turn off the heat, cover with the lid, and let infuse for about 2 hours. Strain, pressing all of the liquid out of the spent pepper, and discard the solids.

Whisk together the sugar, cocoa powder, cornstarch, arrowroot, salt, and cayenne, adding in about 1/4 cup of the jalapeño milk and stir into a thick paste, beating out any lumps of starch. When smooth, incorporate the rest of the liquid, along with the agave, and whisk thoroughly to homogenize. whisk occasionally as it comes up to temperature. When bubbles begin forming around the edges of the liquid, add in the chocolate chips, and just let the mixture sit for 2 minutes, to allow the chocolate to begin melting.

Switch over to a wide spatula, and stir gently, scraping the bottom and sides of the pan, to make sure that nothing sticks and that the chocolate fully melts. Once the mixture comes up to a full boil, cook for just a minute or two longer, and as long as there are no more whole chocolate chips remaining, turn off the heat. Stir in the tequila (if using) and vanilla extract, and let cool completely before chilling thoroughly in the refrigerator; about 3 hours.

Churn in your ice cream maker according to the manufacturer’s instructions. Once frozen but still soft, transfer the ice cream into an air-tight container and let set up more solidly in the freezer before assembling the sandwiches.

To prepare the blondies, preheat your oven to 350 degrees and lightly grease a 9 x 13-inch baking dish.

In a large bowl, sift together the cornmeal, all purpose flour, and soy or garbanzo flour, and whisk in the sugar, paprika, salt, turmeric, and baking powder. Toss the chocolate chunks around in the dry goods to distribute them throughout and coat them with flour. This will help to prevent them from sinking to the bottom of the bars while baking. Set aside.

Place the corn, oil, maple syrup, vanilla, and vinegar into your blender or food processor, and thoroughly puree. Pause to scrape down the sides of the bowl as needed, until the mixture is completely smooth. Pour these wet goods into the bowl of dry, and with a wide spatula, gently stir the two together.

Transfer to your prepared pan, and spreading the batter out evenly into the corners and smoothing down the top with your spatula.

Bake for 25 – 30 minutes, until the top of the blondies appears set is golden brown. Let cool before slicing.

When you’re ready to assemble to bars, line an 8 x 8-inch square baking pan with aluminum foil. Slice the full rectangle of baked blondies in half so that you’re left with two equal squares. Place one square into the prepared pan, lining it up flush with at least two of the pan’s sides. If there’s extra space between the other sides, construct a barrier with more foil and stand it up right next to the edge of the blondies. This will help prevent the ice cream from melting out initially.

Soften the ice cream slightly if needed, and mound it on top of the blondie square as evenly as possible. Working quickly, place the second half of the blondies on top, pressing down lightly to smooth the ice cream and adhere the sheet of cookies. Move the whole thing back into the freezer on a flat surface. Let freeze until very solid before slicing. The longer the better- At least overnight.

Finally, turn the entire affair out onto a large cutting board, and with a very sharp knife, slice into 12 – 16 sandwiches. Wrap individually in plastic wrap, or transfer into a spacious container with an air-tight lid. Store the sandwiches in the freezer until you’re ready to enjoy.

An alternate method for assembly: Slice the blondies into bars beforehand and store at room temperature in an air-tight container. Simply top a single bars with a scoop of ice cream when desired, and press a second blondie on top.

Makes 12 – 16 Ice Cream Sandwiches

Printable Recipe

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