Ice Cream ‘Wich Craft

As July draws to a close, the holidays are fast approaching. Are you ready for the coming festivities?

I’m not talking about Christmas, Hanukkah, Kwanzaa, Diwali, Las Posadas, or Festivus. As if anyone could forget, there’s an even more momentous event right around the corner. August 2nd is National Ice Cream Sandwich Day!

As an avowed ice cream advocate, this is my kind of day. I don’t feel the need to justify or rationalize my indulgence, but as a source of inspiration, the thematic suggestion is always welcome. Sandwiches, one of the earliest frozen novelties, remain one of the simplest. While scoops have gone wild with flavor innovations and popsicles crystallize in every color of the rainbow, most ice cream sandwiches are still plain Jane vanilla.

In the United States, the term typically conjures up visions of a bland slab of beige ice cream, wedged between two thin chocolate wafers that blur the line between cookie and cake. I’m not looking to push the envelope here, but what if we expanded our understanding of the assembly to be a bit more accommodating? Just as there’s more than one way to churn ice cream, there’s more than one sort of wafer in the world.

The wafer I’m most fond of, for example, is the type that’s light as air, crisp like a cracker, and stacked up in slender rectangles with sweet cream filling. This biscuit is essentially synonymous with Voortman Bakery, masters of the edible art form since 1951. Only theirs will stand up to the summer’s heat, and freezer’s chill, without wilting under pressure. In fact, I tend to store them in the freezer when the temperatures climb, not to prolong freshness, but to provide an invigorating, refreshingly cool contrast to a sweltering hot day.

Connecting the dots between these treats and the holiday at hand, it wasn’t a big leap to re-imagine the average sandwich as something remarkable. That is, remarkably delicious AND remarkably easy to make.

Right up front, I must confess: Even by the most generous interpretation of the term, the center of these sandwiches is not ice cream. Set to a frosty, creamy consistency and festooned with colorful sprinkles, you could easily fool the average eater, without anyone feeling betrayed. Based on ingredients and technique alone, it’s more like frozen frosting, but that also means there’s no churning, no cooking, and almost no work required to whip up these treats. In a world where cauliflower can be called rice and zucchinis are noodles, can’t we stretch the definition a bit here?

Sparkling with zesty citrus through and through, thin ribbons of fresh orange peel undulate within a tangy cream cheese base, flecked with real vanilla bean for a rounded, floral sweetness. Flanked by tender orange creme wafers, there’s nothing to interrupt the full-bodied fruity flavor. If you’ve ever craved a good old orange creamsicle, these handheld treats are even better than a dream-come-true.

Such a highly successful experiment really got my wheels turning. Since Voortman makes wafers in just about every flavor you can imagine, the sky (or your freezer space) is the limit. Next time, I might start with strawberry wafers with vanilla ice cream and roll the edges in mini chocolate chips for a modernized neapolitan. There are also banana wafers that are crying out for caramel cream and a quick dip in chopped nuts for a bold new take on the classic banana split. What about trying chocolate hazelnut wafers with chocolate filling and toasted hazelnuts, for all the Nutella-lovers out there?

Trust me, I’m just getting started. There’s never a bad time for frozen treats, but this might just be the best time to join the party.

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Wildly Different Frozen Food

Frozen meals have always been about convenience, first and foremost. They’re the quick fix to fill the gaps when you’re short on time, energy, or ambition, but rarely the first choice. No matter how satisfying, a cardboard tray of reheated odds and ends will rarely revive to match the appeal of any fresh food. Shortcuts typically require some sort of sacrifice, manifesting as mushy, mealy textures, bland or simply salty tastes, or in the worst cases, all of the above. That said, great strides have been made in just the past few years to offer convenience without compromise when it comes to your freezer fodder. Growing in leaps and bounds, Wildscape is a small upstart with big ambitions to do just that. Their mission, as they say, is to create a world where you don’t have to choose between the food you have time for and the food you really want to eat.

Literally thinking outside of the box, these complete entrees come packaged in reusable plastic containers. Though dubious of this fancy packaging at first, the versatility ultimately won me over. Resealable if you have leftovers, reusable for future meals, and recyclable when you’re all done, they just make more sense than traditional single-use Styrofoam trays. Layered for ideal defrosting, when was the last time a bowlful of merely nuked vegetables looked quite so enticing right out of the microwave? Even before stirring, I wanted to dive right in. Wildscape only offers two plant-based options, but they’re so well executed, they won’t leave you wishing for more.

Peri Peri Portobellos with Sweet Potatoes, Black Beans and Mango, Turmeric Barley, and Toasted Coconut:

Sweet and spicy, the sauce packs some decent heat, unfolding as you eat with a slow and gentle burn. It shouldn’t be so hot as to overwhelm the spice adverse, but offers some genuine warmth to more adventurous eaters. Very tender sweet potato, practically melts in your mouth while the firm, substantial grain demonstrates proper cooking technique; nothing suffering from mushy reheated pasta syndrome here. Considering the fact that portobellos were the headliner, though, I really wish there were more mushrooms. Only 3 or 4 pieces turned up in the whole package.

Gochujang Cauliflower with Brussels Sprouts, Chickpeas & Quinoa, Riced Cauliflower, Cashews, and Pickled Onions:

I’m calling it: This is the best frozen meal I can recall eating, and trust me, I’m no stranger to the ready-made section of the freezer aisle. Just imagine, Brussels sprouts that still have some green left to them, but are still perfectly cooked through! Cauliflower that retains its shape, and cashew pieces are still fresh and crunchy! Yes, yes, and yes, you really can have it all. Well seasoned, properly spiced, it’s bold and flavorful without being truly spicy.

These are no sad TV dinners. Unlike many “healthier” meal solutions that command premium prices, there are genuinely worth the investment. They’re every bit as fresh as homemade, without the work.

This review was made possible as a collaboration with Moms Meet and Wildscape. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

 

 

 

Going Bananas This Summer

Officially, summer has arrived. It’s certainly felt that way for the past month, but at least the weather and the calendar are finally in agreement. Longer days, warmer nights, and of course, cooler eats are here at last. While some people live for the winter holidays, I’d make a strong case for classifying this fleeting moment as the best time of year.

Beautiful weather beckons, teasing me out of the house early in the day, tempting me away from work and towards play. The last thing I want is to be stuck in a hot, stuffy kitchen. I’d much rather reach for any easy treat like Voortman wafer cookies and be on my way. They make so many flavors that there’s always something to suit the season. Made with real fruit, nothing artificial, the flavors are all stunningly fresh.

The light, crisp wafers give way to soft creme filling, both crunchy and smooth, satisfying with every bite. Right now, the banana wafer cookies occupy that prime spot in my snacking routine. Evoking memories of crunchy banana candies of bygone childhood delights, the real magic happens when they’re stored in the fridge. Chilled, they suddenly taste like a fruit smoothie in stick form. That serendipitous discovery happened quite accidentally, stemming from an urge to clear overflowing counters with no shelf space remaining. Into the fridge the package of cookies went, and out came a brand new treat.

Of course, I couldn’t leave well enough alone right there. Obviously, what’s great alone could be spectacular with just a bit more finesse. No-churn banana ice cream, enlightened with a dollop of tangy dairy-free yogurt, perches temptingly on these edible sticks, every bite as satisfying and wholly refreshing as the last.

Chill out, enjoy the heat of summer, but don’t let the opportunity to indulge in more whimsical sweet pleasures melt away.

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Ready… Set… Dough!

Can you imagine a time when a flavor as ordinary as cookie dough ice cream would have been deemed controversial? The year was 1984 when Ben & Jerry’s shocked the world by dishing out scoops of vanilla ice cream riddled with unbaked batter. We’ve certainly come a long way, but the drive for sweet innovation remains the same.

Unafraid to venture off the eaten trail from day one, Ben & Jerry’s has been pushing frozen boundaries as open-minded eaters grow more adventurous, and diverse diets pose unique challenges. The game-changing release of four non-dairy pints almost three years ago was just another chapter in this never ending story. Now the full lineup stands eleven tall, as two new doughboys join the ranks. Classic Chocolate Chip Cookie Dough, described as having “gobs of chocolate chip cookie dough and fudge flakes,” answers the demand for this familiar childhood staple, while Chocolate Caramel Cluster treads a new path along a cocoa terrain, littered with peanuts, fudge chunks, and salted caramel swirls.

Ben & Jerry’s has been seriously rolling in dough recently, starting with the limited release of Snackable Dough Chunks back in fall, followed by the line of Cookie Dough Core ice creams in their original dairy base. Amidst all of that dough-licious decadence, it only stands to reason that vegans should get to enjoy “the number one global flavor” at long last.

Made with a blend of almond milk and pea protein just like its predecessors, the cookie dough ice cream scoops easily right out of the freezer, soft and smooth, with a premium texture that translates into a rich creamy sensation on the tongue. The buttery, warm vanilla base is rounded out by a marshmallowy sweetness that strikes me as a marked improvement over the first submissions to the dairy-free field. Each spoonful is pockmarked with shatteringly crisp stracciatella chocolate shards, rather than rock-hard chunks. As promised, Ben & Jerry’s delivers the goods in great abundance. Dense nuggets of dough with a fine grain, dominated by brown sugar flavor, turn up in every bite.

Even for an old-school omnivore, it would be hard to find fault in this pint. If you’re already a cookie monster, you know exactly what to expect here: it’s a simple concept, simply done right.

This post was made possible thanks to Ben & Jerry’s, but all content and opinions are entirely my own.

Deep-Freeze Delights

Given my extreme aversion to even the slightest hint of cold temperatures, it can be quite challenging to placate the daily cravings for ice cream when the dark ages of winter arrive. Usually, it’s a battle of mind over matter, ignoring the chills that go down my spine, shivering through every sweet lick. Particularly bad cases will send me straight to the tea kettle for sips to thaw out of the inevitable brain freeze. The pain is always worth the pleasure, but surely, there must be a better way to sooth the more sensitive sweet tooth.

Not only is there a way to stay toasty and warm while snacking, but there’s an even healthier way to indulge, too. Froozer is a great tasting frozen snack made with 100%fruit – all the goodness and great taste of perfectly ripened fruits, with no added sugar, juice or concentrate. The moment I first tried these wholesome treats, I knew it would shake up my whole winter routine. First of all, these are not mere popsicles flavored with juice or concentrate, but fully blended fruits with nothing added nor taken away. Stunningly creamy and sweet without any sugar, each slow-churned flavor tastes as bright and fresh as a summer’s day. Before I knew it, I was even tossing them into smoothies for instant morning fuel, delicious enough to qualify as milkshakes.

Still, as the frigid winds howled with increasing volume outside, I found myself on the verge of a seriously hangry meltdown… When I realized that’s exactly what I should do. Since they’re made of simply whole fruits, each stick is like an instant flavor infusion for any recipe, ready in your freezer whenever you are. Thinking quickly and pulling ingredients from the pantry, it was a matter of minutes before a brand new cookie creation came to be.

An edible island escape, the sprightly combination of pineapple, mango, and banana found within each Tropical Sunset frozen fruit snack transforms a pile of shredded coconut into an nutritious and delicious bite of paradise. These coconut macaroons couldn’t be more simple to craft, which is why they suit this no-nonsense source of inspiration so well.

It might be tough to sacrifice that perfectly churned, creamy consistency by bringing up the temperature a bit, but once you taste these new, equally satisfying healthy confections, you won’t regret taking the risk.

This post was made possible thanks to Froozer and Mambo Sprouts.

Tropical Sunset Coconut Macaroons

1/4 Cup Coconut Oil, Melted
6 Froozer Tropical Sunset Frozen Snacks, Thawed
1 Teaspoon Vanilla Extract
1/8 Teaspoon Salt
1 1/2 Cups Unsweetened Shredded Coconut

In a medium-sized bowl, mix together the melted coconut oil, thawed Froozer snacks, vanilla, and salt until smooth. Add in the shredded coconut and stir thoroughly to combine. Once the whole mixture is homogeneous, scoop out cookies with a small ice cream scoop and place on a small sheet pan. Chill until firm, at least 1 hour, or expedite the process by stashing them in the freezer for 20 minutes. Store in an air-tight container either in the fridge or in a cool, dark place. The cookies will keep for 5 – 7 days.

Makes 12 – 15 Cookies

Printable Recipe

For the Sake of Sake

While much of the country closes up their beach chairs and dusts off their long sleeve shirts, things are just beginning to heat up in the bay area. Summer always arrives fashionably late, yet the visit never fails to catch us by surprise. When temperatures jump over 20 degrees in a day, topping out around 110 in some particularly hellish pockets of the city, talk of pumpkin spice lattes sounds like a cruel joke. If I should so much as contemplate operating the oven, I swear my entire kitchen would likely ignite like a tinderbox full of gunpowder. After this record-breaking weekend, I can easily imagine what it feels like to live on the surface of the sun.

Cooking under such conditions is out of the question. Rational cravings and hunger goes straight out the window too, for that matter. If it’s not coming straight out of the fridge or freezer, I don’t want to know about it. Desperate times call for desperate measures, and only one thing in my arsenal could effectively take the edge off: Ice-cold coffee sake.

Typically a non-drinker, no one is more surprised than I by how quickly sake has become a prized indulgence for me. I’m blaming it entirely on Takara Sake, Berkeley-based sake makers that offer mini museum tours followed by generous tasting flights. There, I discovered that sake is so much more than just fermented liquid rice, and so much more drinkable than the average swill I’m accustomed to. One of their more unusual offerings include sparkling sake, which reminds me of soda; already a guilty pleasure going on many years now. What really hooked me on my last visit, however, was the sweet coffee-flavored sake, a genuine dessert drink that can rival the best coffee liqueur on the shelf.

After securing a sleek bottle for myself, for whatever reason, the first thing that popped into my head was tiramisu. The situation called for something considerably cooler though, so creating a fleet of creamy, subtly spiked popsicles seemed like the only rational option.

Forget about baking ladyfingers or any fussy cake. Since it will simply soften in the sweet, slightly tangy base, crushed vanilla cookies work perfectly fine for this application, soaking up all the sake with ease. If you don’t have access to this heavenly elixir, you can use any plain sake and just increase the instant coffee powder to taste.

Tirami-Sake Pops

1 8-Ounce Container Vegan Cream Cheese
1/4 Cup Granulated Sugar
1/4 Cups Plain Non-Dairy Milk
1/4 Cup Coffee Sake, Divided
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
6 Vanilla Sandwich Cookies, Roughly Crushed
1 Teaspoon Instant Coffee Granules
1 Teaspoon Dutch-Processed Cocoa Powder

To make the creamy base, simply blend the cream cheese, sugar, non-dairy milk, 2 tablespoons of the sake, vanilla, and salt together until smooth.

Separately, mix the crushed cookies, the remaining sake, instant coffee, and cocoa powder in a small bowl, stirring thoroughly until the coffee granules have dissolved.

Layer the base and the cookie mush into popsicle molds of your choice. Insert sticks and stash on a level surface in your freezer. Let rest for at least 4 hours, or until solid.

Printable Recipe