kristenadams
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Raspberry Brownie Ice Cream Sandwiches

How gorgeous are these?! They look like they take quite a bit of work, but certainly sound worth it! Makes 8 sandwiches For the brownies: 1 1/4 cups (5.5 ounces / 155 grams) nuts (I used equal parts raw almonds and pecans) 1/4 cup + 2 tablespoons (1.25 ounces / 35 grams) raw cacao powder (or regular cocoa powder) 1/8 teaspoon fine sea salt 1 cup (4.5 ounces / 130 grams) dates, pitted (covered with boiling water and soaked 5 minutes if not super soft and squishy, then drained well) 1 teaspoon vanilla extract 1/2 ounce (about 2 1/2 tablespoons / 20 grams) chopped cacao butter, melted For the ice cream: 1/2 cup (2.25 ounces / 65 grams) cashews, soaked 6-24 hours, drained 1 1/4 cups (10 ounces / 300 mL) full-fat coconut milk, shaken prior to opening 1/2 vanilla bean, split and scraped 1 1/2 cups (6 ounces / 170 grams) raspberries 5 tablespoons (3.25 ounces / 90 grams) grade A maple syrup, plus another 3 tablespoons (1.75 ounces / 50 grams) for macerating the raspberries 1 tablespoon bourbon or vodka (optional) pinch salt 1/2 ounce (about 2 1/2 tablespoons / 20 grams) chopped cacao butter, melted For the raw chocolate coating: 1 scant cup (3.5 ounces / 100 grams) chopped cacao butter 1/2 cup (1.5 ounces / 45 grams) raw cacao powder (or regular cocoa powder) 1/4 cup maple syrup (2.75 ounces / 80 grams) 1 teaspoon vanilla extract 2 tablespoons cacao nibs (for topping the sandwiches) Make the brownies: In the body of a food processor, process the nuts with the cacao powder and salt until fairly finely ground. Scrape into a bowl and set aside. Place the dates (drained if soaked) with the vanilla in the now-empty blender and blend until smooth, scraping down the bowl as needed. Add the nut mixture and melted cacao butter to the date mixture, and pulse until combined and clumpy, scraping the bottom and sides of the bowl as needed. Line two 8x4" loaf pans (or one 8x8" square pan) with parchment paper, leaving the sides sticking out for handles. Pack each pan with half of the brownie mixture, pressing firmly, into a thin, even layer. Freeze the brownies until firm, at least 20 minutes. Make the ice cream: Heat the coconut milk with the vanilla bean in a small saucepan over a medium flame until hot and steamy, swirling occasionally. Cover and let steep 20 minutes. Meanwhile, combine the raspberries with 3 tablespoons of the maple syrup and the bourbon in a small bowl and mash lightly. Set aside. In the body of a blender or food processor, pulse together the cashews, maple syrup, and salt. Blend until smooth, about 5 minutes, scraping down the sides of the bowl occasionally. Remove the vanilla pod from the coconut milk, discard the pod, and slowly blend the coconut milk into the cashew mixture. Blend until silky smooth, scraping down the sides of the bowl as needed, a minute or two. Blend in the melted cacao butter, then stir in the mashed berries and their juices, leaving some chunks of berries. Scrape the ice cream mixture into an ice cream maker and churn according to the manufacturer's instructions. Assemble the sandwiches: If you made the brownies in one pan, cut in half. Scrape the ice cream onto the top of one brownie and spread evenly. (There is plenty of ice cream, so feel free to "taste.") Turn out the second brownie onto the top of the ice cream and press gently to even it out. Peel off the parchment and discard. Freeze until firm, at least 2 hours. When firm, use the parchment handles to pull the ice cream sandwich out of the pan and onto a large cutting board. With a sharp chef's knife, trim away the edges and cut into 8 sandwiches. Freeze until ready to dip. Make the chocolate: In a metal bowl set over a pot of barely simmering water, combine the cacao butter, cacao powder, maple syrup, and vanilla. Whisk until nearly melted and smooth. Remove from the heat and let cool until warm and slightly thickened, whisking frequently to keep the mixture in emulsion. Dip the sandwiches: Remove the frozen sandwiches from the freezer and line a small sheet pan with parchment paper. Working quickly, dip a sandwich into the chocolate halfway on the diagonal. Shake off the excess chocolate, place on the pan and immediately top with a sprinkle of cacao nibs before the chocolate hardens. (You'll only have a matter of seconds to get them on there, but you can always re-dip the sandwich if need be.) Work quickly and return the sandwiches to the freezer to firm up again, at least 30 minutes. The sandwiches are best when they've had a few minutes to soften out of the freezer. If not serving immediately, wrap airtight and store for up to a month or two.
kristenadams
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Everything about this sounds amazing!! Make it for us, @kristenadams?
VODKA ICE CREAM. Yes please.
:O this looks amazing. I want it so bad
Would you suggest wrapping airtight in a container or aluminum foil?
This looks worth the effort! Even just for the ice cream!
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[์ค‘๊ตญ/ํˆฌ๋˜์šฐ๋น™ๅœŸ่ฑ†้ฅผ] ๊ฐ์ž๋ฅผ ์ฆ๊ธฐ๋Š” ์ƒˆ๋กœ์šด ๋ฐฉ๋ฒ•
์˜ค๋Š˜์€ ์ด์ƒ‰์ ์ธ ๊ฐ์ž์ „์— ๋„์ „ํ•ด๋ณด๊ธฐ๋กœ ํ•ฉ๋‹ˆ๋‹ค. ์ค‘๊ตญ์‹ ๊ฐ์ž์ „์ด๊ณ , ์ด๋ฆ„์€ ํˆฌ๋˜์šฐ๋น™(ๅœŸ่ฑ†้ฅผ, tลญdรฒubฤญng)์ž…๋‹ˆ๋‹ค. ์œ ๋ž˜๋ฅผ ์ฐพ์•„๋ณด๋‹ˆ ์˜ˆ๋กœ๋ถ€ํ„ฐ ์•ˆํœ˜์„ฑ(ๅฎ‰ๅพฝ็œ)๊ณผ ๊ด‘๋™์„ฑ(ๅนฟไธœ็œ) ์ผ๋Œ€์˜ ํ•œ์กฑ์ด ์ฆ๊ฒจ๋จน๋˜ ๊ฐ„์‹์ด๋ผ๊ณ  ํ•˜๋Š”๋ฐ์š”, ์ฐจ์ฐจ ์—ฌ๋Ÿฌ ์ง€์—ญ์— ๋‹ค์–‘ํ•œ ๋ฐฉ์‹์œผ๋กœ ํผ์ ธ ์ค‘๊ตญ ์ „์—ญ์—์„œ ์ฆ๊ธฐ๋Š” ๊ธธ๊ฑฐ๋ฆฌ ์Œ์‹์œผ๋กœ ์ž๋ฆฌ๋ฅผ ์žก์•˜์Šต๋‹ˆ๋‹ค. ํˆฌ๋˜์šฐ๋น™์€ ๊ฐ์ž๋ฅผ ํ•œ ๋ฒˆ ์ฐŒ๊ณ  ๋‚˜์„œ ์œผ๊นฌ ๋’ค ์ฐน์Œ€๊ณผ ์„ž๊ณ , ๊ธฐ๋ฆ„์„ ๋‘˜๋Ÿฌ ํ•œ๊ตญ์˜ ์ „์ฒ˜๋Ÿผ ๋ถ€์น˜๋Š” ๋ฐฉ์‹์œผ๋กœ ๋งŒ๋“ญ๋‹ˆ๋‹ค. ๊ทธ๋ž˜์„œ ๊ฒ‰์€ ๋ฐ”์‚ญํ•˜๊ณ  ์†์€ ๋ถ€๋“œ๋Ÿฝ์Šต๋‹ˆ๋‹ค. ์ฐน์Œ€ ๋•๋ถ„์— ์ซ„๊นƒํ•œ ์‹๊ฐ๋„ ์‚ด์•„ ์žˆ๊ณ ์š”. ๋น„์˜ค๋Š” ๋‚ ์ด๋ฉด ์ƒ๊ฐ๋‚  ๊ฒƒ ๊ฐ™์•„์š”. RECIPE by ์žฅ๋ฆฐ์ƒค ์žฌ๋ฃŒ ๊ฐ์ž 3๊ฐœ ์‹คํŒŒ 1๊ฐœ ์ฐน์Œ€๊ฐ€๋ฃจ 3ํฐ์ˆ  ๊ณ ์ถ”๊ฐ€๋ฃจ ์‹์šฉ์œ  ์†Œ๊ธˆ 1. ์šฐ์„  ๊ฐ์ž๋ฅผ ์ฐ๋‹ˆ๋‹ค. 2. ์‹คํŒŒ๋ฅผ ์ž˜๊ฒŒ ์ฐ์–ด์ค๋‹ˆ๋‹ค. 3. ์ฐ ๊ฐ์ž๋ฅผ ์œผ๊นจ๋ฉด์„œ ์ฐน์Œ€๊ฐ€๋ฃจ์™€ ์„ž์–ด์ค๋‹ˆ๋‹ค. ๋ฉ์–ด๋ฆฌ์ง€์ง€ ์•Š๋„๋ก ์ž˜ ์œผ๊นจ๊ณ , ์•ฝ๊ฐ„ ์ฐฐ๊ธฐ๊ฐ€ ๋Œ ๋•Œ๊นŒ์ง€ ๊ณ„์† ์น˜๋Œ‘๋‹ˆ๋‹ค. ๋œจ๊ฑฐ์šฐ๋‹ˆ ์กฐ์‹ฌํ•˜์„ธ์š”. 4. ๊ฐ์ž ๋ฐ˜์ฃฝ์„ ํ˜ธ๋–ก ์ •๋„์˜ ํฌ๊ธฐ์™€ ๋ชจ์–‘์œผ๋กœ 3์žฅ ๋งŒ๋“ค์–ด ์ค๋‹ˆ๋‹ค. 5. ํŒฌ์— ๊ธฐ๋ฆ„์„ ๋‘๋ฅด๊ณ  3์žฅ์˜ ๊ฐ์ž ๋ฐ˜์ฃฝ์„ ๊ตฌ์›Œ์ค๋‹ˆ๋‹ค. 6. ๊ฐ์ž๋ฐ˜์ฃฝ์˜ ์–‘๋ฉด์ด ๋…ธ๋ฆ‡ํ•ด์ง€๊ธฐ ์‹œ์ž‘ํ•˜๋ฉด ์ฃผ๊ฑฑ์œผ๋กœ ์„ธ ๋ฉ์–ด๋ฆฌ๋ฅผ ์„ž์–ด ํ•ฉ์นœ ๋’ค ํ‰ํ‰ํ•˜๊ฒŒ ํŽด์„œ ํ•œ ์žฅ์˜ ์ „์œผ๋กœ ๋งŒ๋“ค์–ด์ค๋‹ˆ๋‹ค. (๊ฐ์ž ๋ฐ˜์ฃฝ ๊ตฌ์„๊ตฌ์„์— ๊ธฐ๋ฆ„์ด ์ž˜ ์Šค๋ฉฐ๋“ค๋„๋ก ํ•˜๋Š” ๊ณผ์ •์ž…๋‹ˆ๋‹ค.) ํ•œ ์žฅ์œผ๋กœ ๋งŒ๋“  ์ „์„ ๋’ค์ง‘์–ด๊ฐ€๋ฉฐ ๋…ธ๋ฆ‡ํ•˜๊ฒŒ ๊ตฌ์›Œ์ค๋‹ˆ๋‹ค. ๊ฐ์ž๋ฐ˜์ฃฝ์ด ๋ชน์‹œ ๋ถ€๋“œ๋Ÿฝ๊ธฐ ๋•Œ๋ฌธ์— ๋’ค์ง‘๊ฐœ๋ฅผ ์“ฐ๋Š” ๊ฒƒ๋ณด๋‹ค ํŒฌ์„ ํ”๋“ค์–ด ์ „์„ ๋’ค์ง‘๋Š” ๊ฒƒ์ด ๋” ์ˆ˜์›”ํ•ฉ๋‹ˆ๋‹ค. 7. ์ „์ด ๋…ธ๋ฆ‡ํ•˜๊ฒŒ ์ต์œผ๋ฉด ์‹คํŒŒ์™€ ์†Œ๊ธˆ์„ ๋ฟŒ๋ฆฌ๊ณ  ๋‹ค์‹œ ์„ž์€ ๋’ค ๋ถ€์นจ๊ฐœ ๋ชจ์–‘์œผ๋กœ ๋„“๊ฒŒ ํŽด์ค๋‹ˆ๋‹ค. 8. ๊ณ ์ถ”๊ฐ€๋ฃจ์— ์†Œ๊ธˆ์„ ์„ž๊ณ  ์™„์„ฑ๋œ ๊ฐ์ž์ „์„ ์ฐ์–ด๋จน์Šต๋‹ˆ๋‹ค. = ๋ ˆ์‹œํ”ผ๋ฅผ ์†Œ๊ฐœํ•˜๋Š” ์žฅ๋ฆฐ์ƒค ์”จ๋Š” ์›ํŒŒ์ธ๋””๋„ˆ์˜ ํ˜ธ์ŠคํŠธ ์žฅ๋ฆฐ์ƒค ์”จ๋Š” ์ค‘๊ตญ ๊ท€์ฃผ ์ถœ์‹ ์œผ๋กœ, ์•„ํ™‰ ์‚ด์— ๊ณ ํ–ฅ์„ ๋– ๋‚˜ ์ƒํ•˜์ด์—์„œ ๊ธด ์‹œ๊ฐ„์„ ๋ณด๋ƒˆ์Šต๋‹ˆ๋‹ค. ์™ธ๋กญ๊ณ  ๊ณ ๋‹จํ•œ ๊ฐ์ง€์ƒํ™œ์„ ์œ„๋กœํ•ด์ค€ ์นœ๊ตฌ๋Š” ์Œ์‹์ด์—ˆ๋‹ค๋Š”๋ฐ์š”, ๊ทธ๋ž˜์„œ ๊ท€์ฃผ์˜ ์Œ์‹๊ณผ ์ƒํ•˜์ด์˜ ์Œ์‹์— ํŠนํžˆ ์ž์‹ ์žˆ๋‹ค๊ณ  ๋งํ•ฉ๋‹ˆ๋‹ค. ๋ฟ๋งŒ ์•„๋‹ˆ๋ผ ๋ถ๊ฒฝ, ์‚ฌ์ฒœ, ๊ด‘๋™ ๋“ฑ ์ค‘๊ตญ ๊ฐ์ง€์˜ ๋Œ€ํ‘œ ์š”๋ฆฌ๋„ ๋งŽ์ด ์—ฐ๊ตฌํ•ด๋ดค๋Œ€์š”. ์›ํ•˜๋Š” ์ง€์—ญ๋งŒ ๋งํ•ด์ค€๋‹ค๋ฉด ์–ธ์ œ๋“  ์„ ๋ณด์ผ ์ˆ˜ ์žˆ์„ ์ •๋„๋กœ์š”.
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time ๐Ÿ˜๐Ÿ˜ I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me ๐Ÿ˜˜ My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400ยฐ for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.