Sunday, March 27, 2011

Sunday, Sundae

If the photo above has an ethereal quality, it's because this dessert is downright dreamy. I'm a sucker for happy endings. Preferably, those that involve chocolate. Starting with the awesome foursome on the plate below, here are the simple steps for Chocolate Chip Cookie Dough Ice Cream - re-imagined and raw. I scream, you scream, we all scream for ice cream. But for those of us who've found that Ben & Jerry's cause bellyaches, here's a dairy-free dessert that's delicious.
For the banana ice cream base, start by slicing and freezing two ripe bananas. When you're ready to eat, toss them right into your food processor for about five minutes. If the base is too thick, I add half of a room temperature banana. You could also try coconut milk or another liquid to thin it out, or make it more like a milkshake.

For the cookie dough bits (finally, it's okay - even encouraged - to eat raw cookie dough!) process two handfuls of raw cashews until fine. Add in four mejdool dates (these are the binders) and a dash of vanilla extract. Your dough will start to clump. Using a teaspoon and your palm, form bite-sized bits and then roll them in chocolate or carob chips. They're ready to go immediately - but taste even better after a few minutes in the freezer. See the finished bites below. They disappeared quite quickly after that photo was shot...
And that's all it takes to make homemade Chocolate Chip Cookie Dough ice cream. Worth a scream? I think so. Enjoy!

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