Dairy-Free, Dessert, Gluten-Free, Paleo, Product Review, Snack, Sweet

Sweet Potato Curry SWAPPLES™ Ice Cream Sandwich

I love shopping locally. This could have to do with the fact that DC has tons of interesting local products, thanks to Union Kitchen, a food incubator located in Northeast DC who now has two locations brimming with startups. I hate picking favorites, but there are two Union Kitchen products I just can’t live without: SWAPPLES™ and Jawea Ice Cream.

SWAPPLES™ are these incredible savory freezer waffles that are entirely made of vegetables. They’re gluten-free, dairy-free, Paleo, vegan…the list goes on. The primary ingredient in these puppies is yucca, a root vegetable that is utilized far more in South America than it is in the US. SWAPPLES™ is changing that. I know your first instinct is to think “blech” when I say it’s a waffle made of vegetables, but I cannot emphasize how amazing these things actually taste.

Jawea produces a line of dairy-free ice creams that use coconut milk as its base, and let me tell you, they know what they’re doing. I would consider myself somewhat of a non-dairy ice cream connoisseur, and I can tell you these treats are the real deal.

Since I love these products so much, it only made sense to combine my two favorite flavors of each – Sweet Potato Curry and Salty Dulce – together in the happiest food marriage known to man: the ice cream sandwich. I know this flavor combo sounds a little quirky, but don’t knock it ’til ya try it.

Recipe created for NOBREAD.

Level: Easy

Prep Time: 2 minutes
Cook Time: 5-6 minutes
Rest Time: 10-12 minutes
Total Time: 17-20 minutes

Servings: 2 ice cream sandwiches

Ingredients:
1 bag Sweet Potato Curry SWAPPLES™
1/2 pint Jawea Salty Dulce Ice Cream
1 cup chocolate chips
1 1/2 tablespoons coconut oil

Directions:

  1. Defrost SWAPPLES™ in the microwave for 10 seconds.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Throw in the toaster, and toast until golden brown.
  3. Grab your cooling rack, and place a sheet of parchment paper underneath.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Remove SWAPPLES™ from toaster, and let cool completely on cooling rack.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. While SWAPPLES™ are cooling, place chocolate chips in a microwave-safe bowl and microwave until melted, stirring every 15 seconds.
  6. When chocolate chips are melted, add coconut oil. You do not have to melt the coconut oil beforehand, since the chocolate will melt it anyways.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Once SWAPPLES™ have cooled, dip them in the chocolate mixture. You can dip half like me, coat them completely, or even just drizzle the chocolate on top – whatever you want.
  8. Let chocolate cool completely, forming your “magic shell.”

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Place your pint of Jawea Salty Dulce ice cream on its side. Using a bread knife, slice two sections of ice cream that are about 1/2 inch to 1 inch thick. Basically, slice as much ice cream as you want for your sandwich!
  10. Put slice of ice cream onto one SWAPPLES™, and add the other swapple right on top.
  11. Voilá! You have a SWAPPLES™ ice cream sandwich!
    Photo by Analiese Trimber

    Photo by Analiese Trimber

     

Hungry for some SWAPPLES™ now? See where you can buy them here.

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Dairy-Free, Dessert, Gluten-Free, Paleo, Sweet

Paleo Bacon Snickerdoodle Ice Cream Sandwich

If you own an Instagram account, you probably know everyone is freaking out about ice cream sandwiches this summer. From classic approaches like vanilla ice cream sandwiched between two chocolate-chip cookies, to untraditional versions where cookies are replaced with things like donuts, pop-tarts, or churros, for what I’m convinced is solely for straight-up shock value, the general population is definitely glad this old-timey dessert is making a comeback.

Now, I’m on Instagram far more than I should be, and I have not seen nearly enough ice cream sandwiches that include bacon (or that are paleo, but that’s a different story). As a matter of fact, I don’t even think I’ve seen one with bacon at all. What. A. Crime. Well don’t worry, The Bacon Princess is here. And to compensate, bacon appears not once, but TWICE in this ice cream sandwich. First, bacon magically hops into the bowl with cinnamon and sugar, intent on being rolled all over that snickerdoodle dough. And THEN, it decided to candy itself with some espresso powder, hell-bent on corrupting the pureness of vanilla ice cream (in the best way). The bacon…it has a mind of its own!

Level: Easy

Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: about 15 minutes
Total Time: about 40 minutes

Servings: 4 sandwiches

Ingredients:
6 slices bacon, diced
2 cups almond flour
1/4 teaspoon baking soda
1 pinch salt
1/3 cup coconut oil
1/4 cup + 2 to 3 tablespoons maple syrup
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 tablespoon coconut sugar, optional
2 tablespoons espresso powder
ice cream – your choice. Paleo ice cream exits, I promise. Or you can make it using a recipe like this.

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a medium frying pan over medium-low heat, add diced bacon and sauté for about 5 minutes, or until fully cooked.
3. Using a slotted spoon, remove half of the cooked bacon to a plate lined with paper towels to absorb the grease. Pat dry.
4. Remove as much grease from pan as possible.
5. Over low heat, add espresso powder and two to three tablespoons of maple syrup to the bacon left in the pan. You can use coconut sugar if you have it, or maple syrup will be fine.
6. Cook for a couple minutes, or until the maple syrup bubbles for a little while.
7. Remove to a plate lined with parchment paper (not paper towel or it will stick!). Let sit until you are ready to assemble the sandwiches.

Photo by Analiese Trimber

Photo by Analiese Trimber

8. Once the cooked plain (not candied) bacon is cooled and as much of the grease as possible has been absorbed, put in a food processor/Vitamix and pulse until very fine. If you don’t have an appliance, chopping as finely as you can will do.
9. In a medium-sized bowl, combine almond flour, salt, and baking soda.
10. In a separate, small bowl, combine coconut oil, 1/4 cup maple syrup, and vanilla.
11. Add wet ingredients to dry and combine fully.
12. In another small bowl, combine cinnamon, ground bacon, and coconut sugar, if you are using.

Photo by Analiese Trimber

Photo by Analiese Trimber

13. Grab a heaping tablespoon of dough, roll into a ball, and then roll in the cinnamon/ground bacon mixture, making sure all sides are covered.
14. Place covered balls of cookie dough on your baking sheet, at least 2-3 inches apart. This batch of dough yielded 8 cookies for me.
15. Tear yourself a small piece of parchment paper, place over a cookie ball, and, using a measuring cup, gently flatten each cookie. The parchment paper is so the dough doesn’t stick to the measuring cup. Also, don’t go too overboard, just gently press until the balls turn into semi-flattened discs.
16. Bake cookies for 10 minutes, or until bottoms of cookies are slightly golden brown.
17. Let cool on baking sheet for about 2 minutes, and then remove to a cooling rack to cool completely.
18. Take cooled candied bacon, add to food processor/Vitamix and pulse until fine. Again, if you do not have an appliance, chopping as fine as you can will be okay.
19. Transfer candied bacon bits to a plate.
20. Once cookies are cooled completely, scoop your favorite ice cream (I used vanilla Luna & Larry’s Coconut Bliss– the best Paleo ice cream there is!) onto one cookie and smooth out.
21. Sandwich other cookie onto the one with ice cream and roll in the candied bacon bits.
22. Eat the hell out of it. Just a note: you can totally assemble these babies, put them in a Ziploc, and throw them straight into the freezer to enjoy later.

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