Sorry for the late post y’all… but it’s mah BIRTHDAY!
Now before you’ go jumping to conclusions, I wasn’t whooping it up till the wee hours of the morning last night. In fact I was in bed by ten and up at 5! But I have been a busy birthday elf, baking and photographing lot’s of Christmas goodies for you! So please forgive, just this once! Plus, it’s my birthday soooo… you kind of have to. Those are the rules.
In celebration of my birthday, I share with you one of my most favorite recipes, ever. It is so good that I kept having to make another batch to photograph… and then I’d eat it before I could. Whoops! I know not everyone things ice cream is a winter food but you will really want to make an exception for this. In fact – I’m eating some as I type this. Birthday breakfast, whoohoo!
I stumbled upon this ice cream, purely by accident, when I was making a batch of my cinnamon bun sugar cookies. I totally messed up rolling the dough and realized I had to scrap the whole batch. So, obviously I started eating the dough raw. And I realized, um, hey, this is insanely good. So, since I thought it would be a little ridiculous to post a recipe for raw dough I decided to make some ice cream and fancy it up a little. Best idea I ever had. I was standing in my kitchen thinking, why is no one here to tell how awesome this is too?! Pretty sure I posted it on Twitter but…. it just wasn’t the same.
The ice cream itself is a pretty standard almond milk ice cream recipe that get’s some oomph from the dough’s cinnamon and sugar. If you don’t have an ice cream maker, don’t fret – you can mix it all together (sans dough) and then when it gets solid put it in your blender. That said, this is the time of year to buy an ice cream maker. I got mine in winter and they are waaayyyy cheaper now. Which is nuts because this is prime pie season – and what goes better with pie than ice cream!?!?
- 3/4 cups Powdered Sugar
- 2 Pinches of Salt
- 1/2 cup soft Coconut Oil
- 2 cups + 2 tablespoons + 1 teaspoon Almond Milk
- 1/2 teaspoon Vanilla extract
- 1 1/4 cups Whole Wheat Flour
- 1 tablespoon Cornstarch
- 1 tablespoon Cinnamon
- 1 tablespoon Sugar
- 1/3 cup Agave
- In a large bowl, mix powdered sugar, 1 pinch of salt, coconut oil, 2 tablespoons almond milk, and vanilla. Stir in flour and cornstarch until blended. If dough is too crumbly, add a little more milk until it comes together. Roll out into a 1/4 inch thick square and brush with 1 teaspoon almond milk. Spring dough with cinnamon and sugar. Place in freezer.
- In a large measuring cup mix 2 cups almond milk,1 pinch of salt and agave and pour into your ice cream maker, then freezer to harder.
- When ice cream is thick, break apart pieces of dough and stir into ice cream.