Grain-free Cookies N’ Cream Ice Cream Cups

cookies and cream ice cream cups

This is the next instalment of Frozen Summer Treat Goodness Experiments that have been going on in the kitchen lately!

The cows have been eating bales of just-cut oat hay that smells like oat porridge with honey, and the cream line on the milk has been increasing – the top shelf of the fridge is groaning with half-gallon bottles of cream, and this seemed like an interesting idea to try.  Most of my recipes are over-abundance driven that way…

I used to love cookies n’ cream ice cream when I was a kid.  (Have you ever noticed that old cookbooks spell it “cooky” rather than “cookie”?)  We tried making these into ice pops, but they just were too creamy and ice-cream like, and it was difficult to pull them out of the molds without losing the popsicle sticks.  However, we froze them into cups and they turned out exactly like cookies n’ cream ice cream.  No one complained that they weren’t presented in proper ice pop form, and Mirin put in a formal request to have it instead of a birthday cake this year.

cookies and cream ice cream cups

 

cookies and cream ice cream cups

 

 

cookies and cream ice cream cups

Grain-Free Cookies N’ Cream Ice Cream Cups

Cookie Crumbs:

1 cup almond flour

1/4 cup coconut flour

1/3 cup cocoa powder

1/4 teaspoon salt

2 egg yolks

1/4 cup food-grade cocoa butter (or coconut oil, butter or ghee – the cocoa butter makes it extra chocolate-y)

1/4 cup honey

  1.  Melt cocoa butter and honey together gently in a sauce pan.  Meanwhile, mix the almond flour, coconut flour, salt, and cocoa powder with a fork.
  2. Pour cocoa butter/honey mixture in and mix it into a dough.  Add the yolks one by one.
  3. Pat out about 1/4 inch thick on a parchment-lined cookie pan.  Bake at 350 F for 10-15 minutes.
  4. Crumble with a fork into cookie crumb-sized pieces, and bake for about 5 more minutes.  The cookie crumbs will still be soft, but will harden as they cool.
  5. Let them cool completely before proceeding with the recipe:

Cream:

1 quart Creme Fraiche

3 tablespoons honey

1 teaspoon vanilla extract

  1.  Mix all ingredients together in a bowl.
  2. Layer cream and cookie crumbs in alternating layers (start with cream first!) in freezer-safe cups.
  3. Freeze for 4-5 hours, and let them soften for about 5 minutes at room temperature before eating.

 

cookies and cream ice cream cups

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