Coconut Choc Chip Ice Cream & Peanut Butter Cookie Sandwiches
With a two week old baby Mia in tow, I managed to get my January submission for Nourish magazine done and dusted. It was a bit of a stop-start adventure that took a little longer than usual but the proof, as they say, is in the pudding. I thought I’d share some thoughts on being present and pop one of the recipes here to perhaps entice you to get a copy come December, you know, for some holiday reading and inspiration when it comes to healthier frozen treats right in time for summer.
Sleep when the baby sleeps. – That’s the most common advice given to new mums by everyone.
It’s good and sound and welcome even, though sometimes it’s not very practical. Especially, when the baby’s having unsettled times and there are more members of the household who need to be looked after, when there’s laundry and other stuff to do around the place (hello spare fridge in the garage that needs fixing). And then there are deadlines, although Maddie my lovely editor has been pretty understanding this month. As I am sure would be the said members of the household. And the laundry…
Luckily, I’ve had my Mum – babcia [bubcha] – staying with us since before Mia’s arrival and Matt’s Mum and Dad – grandma and granddad – also visited for a few days last week, attending to those less urgent jobs around the house for me while I took some time to plan this weekend’s shoot and rest here and there, when I could. They even did the ingredient shopping for me!
Matt’s come down with a cold so he’s been struggling a little with interrupted sleep as Mia is currently sharing sleeping quarters with us. Given he has a full time job, the option of sleeping when the baby sleeps only applies to him at night. He’s also been missing his cuddle times with the baby girl… we all hope he feels better soon. x
While I had the best of intentions of having a nap yesterday (and hope for one sometime today), I ended up churning, tasting and shooting a range of delicious frozen treats for Nourish instead. I half-typed the recipes on my phone as I went, half-typed this post on the computer while Mia slept, quarter typed it while babcia enjoyed her own cuddle-time with the littlie and am finishing it now, at 8am, on my phone while she has a sleep after nursing.
There’s one thing I’ve realised over the weekend, yesterday actually as Mia had a bit of an unsettled morning and I spent most of that time cuddling with her. Once she dosed off I held on to her while engaging with Zac and Liana in conversation while we all watched Mia sleep.
I’ve realised I want to be present.
On Saturday night I stuffed it up by looking things up on my phone during family movie time… I was neither here nor there. I want to be there for Mia, I want to be there for Matt. I want to be there for Zac and Liana as well. I want to be able to do my job – as a step mum, wife, housekeeper, writer, columnist and sharer of good recipes.
Although it may not be possible to always succeed, I want to try to take each as they come and really enjoy the moments.
At this very moment?
The house is quiet and the moment is yours.
I am here with you sharing a recipe for this decadent ice cream treat.
- ½ cup peanut butter
- ⅓ cup rice malt syrup
- ½ teaspoon vanilla powder
- 2 cups rice krispie cereal (see note above)
- 1 (270ml) can full fat coconut cream
- 1 (270ml) can full fat coconut milk
- 1 tablespoon tapioca flour
- ¼ cup maple syrup
- ¼ teaspoon sea salt
- 1 teaspoon vanilla powder
- 20g dark chocolate, finely chopped
- Place peanut butter, rice syrup and vanilla powder in a medium saucepan set over medium heat and heat, stirring, until the mixture is combined. Remove from heat. Add in the cereal and mix well. Line a small flat tray with baking paper. Using egg-cooking-rings or 10cm diameter cookie cutters, to make the cookies press roughly 2 heaped tablespoons of the cereal mixture into the ring and compact down using your fingers. Repeat until you have 8 cookie rounds. Place them in the freezer for 4 hours or overnight to set.
- Place coconut cream and coconut milk in a medium saucepan, reserving about ¼ cup in one of the cans. Mix the tapioca flour with the reserved liquid to dissolve. Add maple syrup, salt and vanilla to the saucepan and bring to the boil, whisking. Add tapioca mixture, reduce heat to a simmer and cook for 10 minutes, whisking often, for the mixture to thicken.
- Remove from heat, transfer to an airtight container and refrigerate for at least 8 hours or overnight.
- Pour chilled mixture into ice cream maker and process for 15-20 minutes. When the ice cream is consistency of soft serve, add in chopped chocolate and allow it to mix through. Using an ice cream scoop, divide the ice cream between 4 of the chilled cookie bases and top with the remaining four. Place back in the freezer for 1-2 hours for the ice cream to set further. Leftovers can be stored in an air-tight container in the freezer for up to 3 months.