Chef Maria Hesse's Fig & Coconut Ice Cream Sandwiches With Hemp Seed Cookies

Chef Maria Hesse’s Fig & Coconut Ice Cream Sandwiches With Hemp Seed Cookies

Chef Maria Hesse, on Team Vegan, shares a delicious recipe:
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Chef Maria Hesse's Fig & Coconut Ice Cream Sandwiches With Hemp Seed Cookies

Chef Maria Hesse’s Fig & Coconut Ice Cream Sandwiches With Hemp Seed Cookies

(Yields 8 Ice Cream Sandwiches)
Vegan and Gluten Free
Ingredients:
Fig Ice Cream
• 1 cup raw cashews
• 1 14 ounce can of coconut milk
• ½ cup coconut sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon pink salt
• 2-3 black figs

Hemp Seed Cookies
• 1 tablespoons ground flax seed
• 3 tablespoons water
• ½ cup gluten free flour
• ¼ teaspoon pink salt
• ¼ teaspoon baking soda
• 1 cup coconut sugar
• 3 tablespoon coconut oil -melted
• 1 tablespoon applesauce
• 1 teaspoon lime juice
• 2 teaspoons vanilla extract
• 1 cup hulled hemp seeds

Preparation
Fig Ice Cream (1 quart)
1. Soak 1 cup raw cashews in water for 30 minutes or overnight.
2. Whisk together coconut milk, coconut sugar, vanilla extract and salt until coconut sugar dissolves.
3. Rinse and place cashews in food processor or blender. Add coconut milk mix. Process or blend for 2-3 minutes until mixture is creamy and smooth.
4. Remove stems from figs and roughly chop into 1-inch pieces. Pulse in processor or blender until well incorporated, but still leaving some chunks of fig.
5. Add mixture to ice cream maker and turn on for 20-25 minutes until mixture is well frozen.
6. Transfer to a container and freeze for 1 hour.

Hemp Seed Cookies (2 dozen)
1. Preheat oven to 350F. Line cookie sheets with parchment, silicon liner, or lightly grease to prevent sticking.
2. Whisk ground flax seed with 3 tablespoons of water, and set aside for 10 minutes to set.
3. Sift together gluten free flour, salt and baking soda. Set aside.
4. Mix coconut sugar, coconut oil, and applesauce together until well incorporated. Add flax mix, and vanilla extract, and continue to mix until creamy.
5. Mix in remaining ingredients until well incorporated.
6. Using a portion scoop,spoon 1 tablespoon cookie dough on 2 inches apart on to cookie sheets.
7. Bake for 10 minutes.
8. Transfer to wire rack to cool for 30 minutes.

Once cookies are room temp, and ice cream has set for 1 hour, assemble the ice cream sandwiches. Ice cream should still be on the soft side, allow to sit out for a few minutes to soften if necessary.

 

 

Chef Maria Hesse - World's Greatest Food Fight - Paleo and Vegan ExpertsChef Maria Hesse – The Intentionalist Cooks!

Chef Maria Hesse has a passion for understanding how to influence lifestyle changes that improve environmental impact. She has worked in San Diego as a personal chef, designer, and writer since 2012. During this time, she’s co-authored The Intentionalist Cooks! (a little e-cookbook with delicious recipes that just so happen to be vegan & gluten-free), contributes to Edible San Diego, and shares cooking tips on San Diego Living and at San Diego events and venues like Day at the Docks, and Harvard Cookin’ Girl. Maria is a resident commissioner on the City of La Mesa Environmental Sustainability Commission, cooking with Collaboration Kitchen and Olivewood Gardens, organizes gift drives for the homeless, and more.

See all of our Paleo and Vegan Experts in the Greatest Food Fight!

Enter here to win a $300 Gift Card from Chef’d.

 

 

 

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