Mint Chocolate Ice Cream Sandwich
- 1 bunch fresh peppermint leaves
- ½ cup soy milk
- 3 bananas
- ½ cup fresh spinach
- 1 cup cashew cream (see instructions below)
- ½ cup agave nectar
- ¼ teaspoon kosher salt
- 2 ounces dark chocolate chips
- ½ cup coconut oil
- 6½ tablespoons granulated sugar
- 7 tablespoons light-brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup all-purpose flour
- 3¼ tablespoons dark cocoa powder
- ½ teaspoon baking powder
- 1 cup kale; shredded, blanched in hot water, and then “shocked” in bowl of ice water to hold the green color
- ½ cup carob or dark chocolate chips
- FOR CASHEW CREAM: Put 1 cup raw cashews in a medium pot. Cover with 2 inches of water. Bring to a boil; then simmer until cashews are soft, about 15 minutes. Pour cashews and water into a blender; blend until smooth.
- Steep peppermint and soy milk for 2 hours. Strain out peppermint leaves.
- Blend together bananas, spinach, cashew cream, agave and salt, until smooth.
- Add soy milk to the mixture.
- Put mixture in freezer (in a bowl or spread on a cookie sheet), and freeze until it starts getting solid.
- Before serving, place ice cream in a food processor and blend until smooth. Fold in chocolate chips.
- FOR COOKIES:
- Preheat oven to 350°. Grease a cookie sheet.
- In a large mixing bowl, cream together coconut oil and sugars. Add egg, vanilla and salt, and mix well.
- In separate bowl, whisk together dry ingredients. Slowly add dry ingredients to large mixing bowl.
- Add chopped kale and chips; blend well to form dough.
- Roll out dough between two sheets of wax paper. Cut cookies with a 3-inch circular cookie mold or top of a measuring cup.
- Place cookies on prepared baking sheet; bake 10–12 minutes.
- Let cool. Then sandwich ½ cup of ice cream between two cookies and serve.
ICE CREAM PER SERVING: 324 CAL; 4G PROTEIN; 15.2G FAT; 45.6G CARB (30G SUGARS); 330MG SODIUM; 2.8G FIBER
2 COOKIES: 190 CAL; 2G PROTEIN; 8G FAT; 31G CARB (26G SUGARS); 60MG SODIUM; 1G FIBER
Live Naturally is excited to partner with Johnson & Wales University. Madeleine Weitzner, Chef Adam Sacks and Sarah Rule (l to r) developed this recipe, with prep help from teaching assistants Nicole Sandor and Jake Bauer (not pictured). Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.