Did I stay in nights this weekend to make cookies and coffee ice cream? Yes, yes I did, and I’m not ashamed to admit it. Nor am I ashamed to admit that I ate the piece of ice cream pie in the photo above as I started typing this entry – at 11am on a Sunday morning. And another one later at night while watching True Blood.
I have no shame because this dessert – coconut milk coffee ice cream in a molasses cookie crust – is one of the most insanely delicious things I’ve ever made. And it happens to be gluten-free, dairy-free and sweetened only with date sugar, molasses, maple syrup and honey.
Other than watching movies and walking miles on end, this weekend was devoted to a BURWELL GENERAL STORE VINTAGE RECIPE SWAP! Yep, it’s that time again, when a group of twenty or so bloggers get sent an old recipe that we each have to adapt, changing at least 3 things about the ingredients or process. This month is an already gluten-free molasses cookie!
Please check out the other swappers!! It’s always incredible to see how a talented group of inspiring chefs take one idea and run with it. Details and links are below the recipe.
So, I actually didn’t really want to alter much of the recipe, as it looked simple and delicious. I just changed the combination of flour and used date sugar instead of white sugar and a little maple syrup, bourbon vanilla and cocoa powder to add even more depth.
The result? These cookies taste incredible! Soft, almost cake-like, and you can taste everything in them: the molasses, cocoa, vanilla, maple syrup and coffee.
But my version looked horrible. Puffy, no spreading, rough. I told my roommate they too closely resembled deer turds. So I needed to take them a step further. What to do with delicious but ugly cookies?
PIE CRUST!! And what better to put into the pie crust than coffee ice cream?!?!
So I followed the recipe in Simply Gluten and Sugar Free, using honey as a sweetener and maple syrup instead of Stevia. An overnight chill and 20 minutes in my ice cream maker, and voila! One of the best desserts I’ve ever made and a new favorite.
I’ve been chomping down too many of these cookies this weekend. And ate that pie with a huge pot of tea made with leaves my friend Jonathan gave to me from a monastery in China. It think it’s time to get my Physique 57 on and then walk the 8 miles to my yoga studio. So while I go do that, I leave you…
Coconut Milk Coffee Ice Cream Pie!
Ingredients:
- 1 cup coconut flour
- 1 1/2 cup brown rice flour
- 1 cup sticky / sweet rice flour
- 1/2 cup arrowroot starch
- 2 tsp xanthan gum
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 2 Tbsp unsweetened cocoa powder
- 3/4 cup shortening
- 3/4 cup palm or date sugar
- 2 eggs, thoroughly beaten
- 1 cup dark molasses
- 3/4 cup coffee, cold
- 1 tsp bourbon vanilla extract
Directions:
- Preheat oven to 350°. Butter or grease thick baking sheets.
- Sift together all dry ingredients in medium bowl.
- In the bowl of a standing mixer with the whisk attachment or with a hand mixer, cream the shortening and sugar until smooth and fluffy.
- Add the eggs and molasses and beat to combine.
- Add the vanilla to the coffee, then add dry ingredients alternatively with the coffee, starting and ending with dry.
- Drop in tablespoons onto sheets, flatten, and bake for about 15 minutes or until slightly soft.
To make into an ice-cream pie, simply crush about 16 of the cookies in a food processor and press into a shallow pie plate. Place in the freezer to harden while you either process your ice cream or melt some store-bought ice cream to pour in. I made and LOVED the recipe posted on Simply Gluten and Sugar Free.
Priya is also joining us from Australia. She’s a vegan who loves baking, cooking and eating, having chosen the lifestyle after being a vegetarian most of her life. She caters hand-crafted vegan and vegetarian food, and also delivers hand-crafted vegan and vegetarian cookies and cupcakes.
Sabrina Modelle is the girl behind The Tomato Tart, a blog about the unadulterated love of food and cooking. Farmers markets, ethnic groceries, high-end restaurants and tiny taquerias all provide inspiration for the Northern California native who was raised in a French family with food at the center of life. From rich chocolate cakes to vegan curries, the Tomato Tart is full of flavor both figuratively and literally and like food, best enjoyed with a nice glass of wine.
Jaclyn is a writer, baker, perpetual daydreamer and the author of the cooking and baking blog Food+Words. She has a degree in Creative Writing and is currently studying Baking and Pastry at Le Cordon Bleu. Jaclyn loves poring through old cookbooks she inherited from her grandmother and reinterpreting those recipes with modern, updated twists. Jaclyn has a panchant for baking, laughter, a nice glass of Riesling and anything lemony.
Alli is a research nutritionist by day, transforming into a creative cook by night. She lives in Seattle and scours through her piles of cookbooks, magazines and restaurant experiences for easy ways to transform recipes into healthy and flavorful dishes.
Rachel Saunders is the owner of Blue Chair Fruit and author of The Blue Chair Jam Cookbook. She produces all of her jams and teaches classes from her space in Oakland, California.
Lana is a native of Serbia, who has finally found her home in Southern California, after living for ten years in Michigan and ten years in Ohio. She is mother of three girls and wife to a token household male. her blog is a place where the love for words meets the love for food, a place where family and friends, old and new, gather around the virtual kitchen to reminisce, laugh and cry.
Emily thinks that no matter what it is, all foods taste better when made with love. From growing up in North Carolina with a Palestinian father with a passion for food and an American mother who really did not, to being the holiday sous chef to her real-chef brother, to moving to Brooklyn, the love of a good meal pumps through her veins. From her CSA to nostalgic junk food cravings, from the food truck to the fine dining scene, kitchen inspiration is around every corner.
Alex: I live in Seattle and while I have a typical desk job, my heart is in my home, baking, cooking and eating! I love reading about what other people are creating, so I decided to share my own creations. My blog is about food, but also things that I generally love in life. Since I love eating, I also have a huge love of fitness…so I can eat more!
Shumaila: After I got married in March, 2010, and shifter to a town where take-aways and restaurants are next to none, I started cooking for the first time in my life. I have always loved baking, but cooking to me was completely new. I started experimenting with recipes for my husband and myself and found blogging the perfect way to keep track of things in the kitchen and also a way to document my first year of marriage. Being Indian, I also started a weekly blog posting “Garam Masala Tuesdays” to try, to the best of my knowledge, to explain the Indian recipes I try at home. I blog from Arizona, USA.
Lovely! What a great use of molasses in SUMMER! It’s so fun to read through everyone’s recipe swap- I hope you had a blast!
How summery & fantastic. This seriously looks amazing! Absolutely great contribution to the swap!
And to think I was going to talk to someone in person about this.
Posts like this make the internet such a treasure trove
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That reaaally looks good…the cinnamon and ginger combo is pretty much unbeatable. Cool photo and great recipe.
What a great idea to male a ice cream cake! It looks decadent and creamy and fresh! Love it!
Yummy – this looks amazing – what an excellent contribution to the recipe swap. Shari from http://www.goodfoodweek.blogspot.com
I am really getting into all these swap recipes! This one is a very creative spin using molasses-I would love to have tasted this pie. Nice contribution to the swap-yum!
Pie sounds fantastic. I love molasses cookies, what a great spin on them.
That pie sounds and looks great! I loved the molasses cookies and to have that as your pie crust must have been great! And to have an ice cream pie in this heat- yum!!
Funny how you tend to see an ingredient a lot at one time. I know it’s coincidental, but I’ve seen so many recipes with molasses this past week.
That’s good, because I love just about anything with molasses.
what a great combination! I bet the flavor is fantastic! great recipe!
Wow, wow, wow! This is so creative and all flavors I love. Were I not on vacation I’d be going to the store right now to try this myself. Also had not heard of the cookbook you mentioned the recipe inspiration was from. Being gluten free myself I’m always on the look out for new resources; thank you! Great, great job.
What a fantastic dessert!!! Your photos are amazing, love the recipe!! :)
OMG You had me with the title! What a better way to spend the weekend than with coconut ice cream on a molasses cookie pie crust!
this looks absolutely divine! i love your take on this month’s recipe swap, it’s so perfect for summertime!
Wow, sounds very tasty. I love that this is also “sugar” free. Thanks :)
Hi Jacqueline, I enjoy recipes where most of the elements are homemade and what you’ve done with the ice cream and cookie crust is no exception. Terrific ingredients with a generous measure of molasses…I’m in! Thank you for sharing your weekend kitchen adventure.
So cool what you have done with this recipe! Wonderful job, it looks amazing, and sounds delicious!
Nothing to be ashamed of, staying home to make (and eat) this lovely pie!
Oh my lord those pies look absolutely amazing, please come and bake for me
Spencer :-)
I can`t really imagine how this dessert must taste but I`m sure it is heavenly.
I have to find molasses finally!
Wow, that’s a long title! That’s also a delicious set of ingredients and a beautiful photograph of that piece of pie!
I had a similar experience with my cookies; congratulations on turning your cookies into successful ice cream pie. And there is nothing wrong with eating dessert for breakfast- I do it all the time! Nice recipe swap.
Molasses is definitely in for health-conscious people. This dessert is extremely tempting and the recipe swap is something very interesting!! Loved reading about other food bloggers too!
http://cosmopolitancurrymania.blogspot.com
I’s kill for a slice of that Coconut Milk Coffee Ice Cream Pie! <3 <3
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Oh, this sounds fabulous! I love both coffee ice cream AND molasses cookies…and I’d never considered combining them till today. I highly approve :)
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