March 17, 2011

Mint Coconut Milk Ice Cream and Gluten-free Chocolate Cones

Despite our lack of Irish blood, Alex seems to think St Patrick's Day is the holiday that can't be beat.  He has been full of requests for a Shamrock shake like this one from last year.  However we've tried to make "improvements" in our diet that made that version obsolete.  So I got up early, was sneaky with the vegetables and while our corned beef was boiling away fulfilled a desire to make chocolate ice cream cones too.  Alex flipped head over heels over both and declared it a definite "happy day"-- even if he did still have to do spelling.  Oh and you really can't taste the spinach, really.

Chocolate Ice Cream Cones (gluten-free)
Based on the decor paste recipe from accro
Makes  ~10 cones

57g coconut oil
57g  maple sugar (or substitute standard powdered sugar)
2 egg whites
48g tapioca starch/flour
17g cocoa powder
pinch of salt

-Preheat your oven to 375 degrees F.  Line a couple of baking pans with parchment paper.
-If you don't own cream horn molds, and really how many people do, make a couple of paper cones slightly smaller than a standard ice cream cone.  Cardstock works the best and I recommend taping them with masking tape because it is less likely to loosen with the absorbed grease from the cookies.
-In a stand mixer, cream the coconut oil and sugar until light in color and smooth.  Add the egg whites and beat until smooth.
-Add the tapioca starch, cocoa and salt and beat until a smooth batter forms, you will probably need to scrape down the bowl a few times.
-On one half of a prepped baking sheet, take a heaping tablespoon of batter and spread it evenly with an offset spatula into a 6 inch diameter circle about 1/4 inch thick, repeat on the other side of the baking sheet.  If you don't feel confident about this step you can trace a circle in pencil on the reverse side of your parchment paper to use as a guide or you can make a circle stencil out of thin cardboard (think cereal box) and then spread the batter just inside the template.
-Bake for 5-6 minutes until just set, bake only 2 cookies at a time (unless you are crazy fast, or just crazy.)  Immediately after removing from the oven wrap the hot cookie around your cone mold and place seam side down to cool.
-Repeat with the remaining batter.  Be sure to cool off your cookie sheet before adding fresh batter because a warm cookie sheet will throw off your baking time. 

Mint Chocolate Chip Coconut Milk Ice Cream
Inspired by An Opera Singer in the Kitchen and this recipe for Coffee Ice Dream 
Makes a little over a pint

2 cups full fat coconut milk
1/2 cup baby spinach leaves
1/4 cup light (grade A) maple syrup or more to taste, I used some of my 9 Bean Rows maple syrup
1/4 cup cool water
1 1/2 teaspoons gelatin, or 1/2 teaspoon agar powder
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
pinch of salt
1/3 cup chocolate chips

-Place the water in a bowl and sprinkle the gelatin over the top.  Set aside to bloom (absorb water) for about 5 minutes.
-In the meantime, blend the coconut milk, spinach, and syrup together until the spinach is fully blended and no flakes remain.  If your blender isn't powerful enough then strain the mixture.
-Add about half of your coconut milk mixture to a small saucepan with the bloomed gelatin.  Warm gently until the gelatin dissolves, do not boil!
-Add the remaining coconut milk mixture and your flavorings and salt.  Taste and adjust to add more sweetener or peppermint to suit your taste.  Chill the mixture for at least 2 hours.
-Follow your ice cream maker's instructions to freeze.  After the mixture is soft serve consistency, stir in the chocolate chips and spoon into a container.  Wrap or seal well and store in freezer until use.

Alex went to a new art class today and made this "Ancient Tree" painting

For some festive tunes, check out our friend Frank.  He blogs about electronics, here.