It’s Almost Summertime! Paleo Chocolate Mocha Ice Cream Sandwiches are Back!

A Paleo version of an ice cream sandwich for one. Chocolate mocha ice cream sandwich.

I posted this last summer on my old personal blog before I started this blog that is pretty much dedicated to my food.  It’s going to be in the eighties this week and quickly climb into the nineties this weekend.  I think it’s totally OK to make ice cream sandwiches under those circumstances, even if it is only April.

I LOVE ice cream sandwiches, but I’m trying to control myself more lately.  Hence the invention of these lovelies.

Paleo Chocolate Mocha Ice Cream Sandwich

This is a recipe for 1!  I find that helps me not over eat them…because I could eat a whole box of ice cream sammies from the store and not bat an eye.

chocolate mocha ice cream sandwich

For the mocha cookies:  (these cookies were inspired by WickedSpatula.com)

1/2 C almond flour

2 Tablespoons tapioca starch

1 Tablespoon maple syrup

1 Tablespoon coconut oil

1 Tablespoons chocolate chips (minis work well) or chopped dark chocolate

1 teaspoon cocoa powder

1/2 teaspoon instant espresso powder

 

Preheat the oven to 350°.  Mix all the ingredients. I find it easier to just get in there with my hands.  😉  Then divide the mixture into two equal balls.  Pat balls down gently on a silicone baking mat on a cookie sheet.  These should be about 4 inches across.  They’re slightly thicker than I normally make cookies because they need to hold up in ice cream sandwich territory.

Bake for 13-15 minutes.  You’re looking for golden edges and solid but not hard cookies.

 

Meanwhile, make the filling:

1 frozen banana

1 Tablespoon cocoa powder

1 teaspoon instant espresso powder

1/2 Tablespoon raw honey

 

I like to sit the frozen bananas out for about 10-15 minutes to slightly thaw.  I find they blend easier that way.  Slice bananas and place in food processor.  Add in the other ingredients.  blitz until smooth and creamy like ice cream.  If it seems too soft at this point, put it in the freezer for a few minutes to firm it up.  Don’t leave it too long though.  This stuff gets really hard. 

Once your cookies are cooled and your ice cream is ready, slather a generous amount of the ice cream onto one cookie and top with the other cookie. 

You can either enjoy right away or wrap with plastic wrap and place in freezer until ready to consume. 

Paleo Chocolate Mocha Ice Cream SandwichDon’t rush through this one.  Sit and enjoy slowly.  Not so slowly the ice cream melts, just slowly enough to actually savor each bite.

No Recipe Vegetable Soup

…or clean out the fridge soup.  I call it both.  This is today’s lunch. 

no recipe vegetable soupThis is something I made up a while ago, just to get more vegetables into my diet.  I’ve found, over time, that it has the added bonus of helping me use up odds and ends of produce in my fridge.

Here’s how it starts:

I usually use olive oil or butter to saute some onions and garlic.  While that’s going on, it chop up and drop in any hard vegetables.  This one has carrots, celery, broccoli, and a few fingerling potatoes.

Once that stuff starts to barely soften and possible stick to the pan, I add in water.  You can use broth too, especially if you have a portion you need to use up.  I add just enough to scrape up any bits on the pan.  Then I season with salt and pepper and add enough water to cover the veggies.

Let it go:

This is where it really gets easy.  Just let it sit and simmer on low, adding in water if it gets low.  I added two quart jars during the making of this large pot. I let it go for at least an hour, but I often start it in the morning and have it for lunch, so about 3 hours.  This one was a 3 hour batch. 

If you have any soft veggies you want to add, like tomatoes or kale, go ahead and add them in once you get it simmering.

Jazz it up:

Anywhere in the cooking process you can add more seasonings or dried herbs.  If you use fresh herbs, wait for the end.  For this bowl I added dried Italian seasoning.  Then when I spooned it into the bowl, I added some chopped avocado I needed to use up, some fresh parsley from the garden, and a squeeze of lemon juice.

no recipe vegetable soup

Have anything else you need to use up?

Are you sensing  theme here?  Have you noticed the repeated use of the phrase “use it up”?  I noticed that I have some shredded chicken in the fridge and I’m planning on adding that to my soup for tomorrows lunch- viola!  Chicken and veggie soup! 

There really is no wrong way to do this.  Just keep tasting and seasoning when you stir it every half hour to an hour or so.  I have put in just about every combination of things in the past and it always mellows down into this savory, warm, almost sweet concoction that I crave every fall and winter now.

The leftovers go into a jar for other quick meals the rest of the week.  It could also be taken to a friend. 

vegetable soupWhat’s your go-to easy lunch?