So I have taken (stolen) a little time today, Memorial Day, to prepare myself a special and different (as per my usual) birthday delight. Since I recently purchased an ice cream maker, it does involve ice cream. In fact it involves the very first ice cream I have EVER made. EVER. No pressure, right? After pouring over miles and miles of ice cream recipes Google and my favorite Paleo Facebook pages and websites shared with me, and getting confused, frustrated and downright overwhelmed, I finally decided on my first ice cream recipe to tackle. After preparing the custard and getting the "Summer Cocoa" ice cream base in the fridge this morning, I came upon a recipe for Gluten-Free Chocolate Biscuits. It was a totally accidental and spontaneous vision that showed up in my Facebook news feed. I was curious. And intrigued...
It looked as if the ice cream was going to get a partner in crime!
In celebration of my birthday, I've decided to make Summer Cocoa Shortcakes. With the remaining container of cream, I shall whip it up fresh with some vanilla and a tad bit of maple syrup and layers of Summer Cocoa Ice Cream, Chocolate Biscuits and Whipped Cream will party in my kitchen in joyous celebration! Never before has my home seen such a dessert - all homemade - all gluten-free/refined-sugar-free. I had fun and prepared it for each of us in different ways. There is more to be done with these three ingredients an I have an idea for the next... we'll be seeing this again ---
This dessert is off-the-hook. You may go back for seconds (even if you don't usually like dessert) The Summer Cocoa Ice Cream tastes like your favorite ever soft-serve - I guarantee it. The combination of the ice cream, biscuit with whipped cream and chocolate sauce was reminiscent of one of my favorite birthday cakes of all time: the Carvel cake. I didn't mean to do it, but created an old favorite with the best ingredients I could use - made in my own kitchen.
Summer Cocoa Shortcake
ice cream, chocolate biscuit, whipped cream
Summer Cocoa Ice Cream
makes about 1 1/2 quarts
1/4 cup powdered raw cacao
1/2 cup coconut sugar
1/4 teaspoon salt
2 cups cream
2 cups whole milk
2 egg yolks, slightly beaten
1 teaspoon vanilla
Whisk the cacao, coconut sugar, water and salt together in a medium saucepan. Really whisk it until the ingredients are blended well. Heat over medium heat until boiling then simmer for 2 minutes. Add the cream and milk. Whisk to blend and heat just until little bubbles appear around edge of saucepan.
Pour a cup of the cream mixture slowly into the egg yolks, whisking at the same time to temper. Once incorporated, add tempered yolk/cream mixture back into the saucepan. Cook over low-medium heat - stirring constantly - until custard reaches a temperature of 170 degrees F.
Chill overnight - or at least 5 hours in the refrigerator. Following your ice cream maker's instructions, process the mixture. The ice cream is like a wonderful soft-serve after about 10 minutes (this is my favorite). Once you place it in an airtight container and freeze for a couple of hours, it will still be somewhat soft. After an overnight freeze, it will be more like a traditional hard ice cream.
Gluten-Free Chocolate Biscuits
1 1/2 cups blanched almond flour
1/4 cup coconut flour
2 tablespoons cacao powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup honey
Preheat oven to 350 degrees and set rack in center. Line a cookie sheet with parchment paper.
In a large bowl, combine almond flour, coconut flour, cocoa, salt and baking soda. In a smaller bowl, combine eggs and honey. Stir wet ingredients into dry. Batter will be wet, so using a 2 tablespoon scoop, scoop batter onto a parchment paper lined baking sheet.
Bake at 350° for 12-15 minutes. Cool biscuits completely and set aside.
3 tablespoons Not Your Sugar Mamas Be Saucy
1/2 tablespoon unsalted butter, cut into small pieces (optional)
Warm the saucy sauce in a small saucepan slowly over low heat. If using butter, add pieces to the warmed saucy sauce and stir until melted.
1 pint organic heavy cream
1 teaspoon real maple syrup
1/4 teaspoon vanilla
With whisk attachment, whip cream on medium-high in electric stand mixer (or use hand mixer). Once soft peaks form, add the maple syrup and the vanilla. Whip for a minute or so more to combine.