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Berry Ice Cream and Sweet Corn Sandwiches
[Vegan, Gluten-Free]

MJ By: Michaell Johnson

Author Bio

Nutrient-rich desserts with hidden healthy ingredients. One year ago, I made the decision to stop eating... Read More

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Berry Ice Cream and Sweet Corn Sandwiches [Vegan, Gluten-Free]

I am so proud of these cookies! They taste like they were stuffed with butter and sugar and ready to send me into a food coma. In many ways, grits have similar benefits as eating oatmeal, like an equal amount of Vitamin B-6, selenium, 5x more folate than oatmeal, and... Read More

Ingredients You Need for Berry Ice Cream and Sweet Corn Sandwiches [Vegan, Gluten-Free]

Sandwich Cookies:

1 1/2 cups water
3/4 cup cornmeal (see notes)
1/2 cup corn (frozen kernels)
1/2 cup + 1 tbsp of coconut oil, room temperature (or butter)
1 cup coconut sugar, room temperature
1 tsp vanilla extract
2 tbsp tapioca powder (or cornstarch)
1 cup brown rice flour
1/4 cup almond flour
1/2 cup garbanzo flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt

Strawberry Ice Cream with Blueberries:

1/2 frozen banana (if it isn't frozen, it will just take a little longer to freeze)
2 cups frozen strawberries
1 can full-fat coconut milk
1 tbsp vodka (this will soften the ice cream)
1 tsp vanilla
1/2 tsp sea salt
1/2 cup maple syrup
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 carton of fresh blueberries

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How to Prepare Berry Ice Cream and Sweet Corn Sandwiches [Vegan, Gluten-Free]

Sandwiches:
Pre-heat oven to 350 degrees.
Make the cornmeal into grits by boiling it in water on the stove for about 5-7 minutes on medium heat. Taste test to make sure the grainy texture is gone.
In a high speed blender or food processor, add the frozen corn and the grits (boiled cornmeal). Blend until completely smooth. If needed, add up to 1/3 cup of water.
In a separate bowl, cream together the coconut oil, coconut sugar and vanilla, set aside.
Sift together the rest of the ingredients (you should only have the dry ingredients left) for a smooth texture.
Combine all the ingredients.
Roll the desired cookie size into a ball and then smash down into a disk. I went for about 1/2 inch thickness.
Bake on a cookie sheet for 13 minutes or until golden brown. I put aluminum foil on my cookie sheet, then parchment paper.

Strawberry Ice Cream with Blueberries:

Blend all ingredients in a high-speed blender or food processor
Put in a freezer container and freeze (or use an ice cream maker)
Stir every 30 minutes until frozen (if not using the ice cream maker)
Once 3/4 frozen, add the blueberries in and stir (or leave them until ready to serve)
Freeze overnight for the most firm consistency

Notes

Cookie notes: These cookies will puff up but will not spread much more than what you shape. If you want more spread, add a little more coconut oil. Substitutes: Coconut Sugar: Coconut Sugar has a brown sugar taste to it, you can mix it with other sugars or replace with a cane/repunzel sugar Cornmeal: you can replace with 1 cup of corn flour, then skip the soaking step and add up to 1/4 cup of applesauce. Really, any flour will work here