Coconut Banana Ice Cream and Chocolate Chip Cookie

I love these flavors and texture so much that I had a hard time wanting to share this, but I have to let that go and allow you, my friends, the chance to make these simple recipes and see for yourself how delicious this is -it's going to blow you away!

 

I like my cookies thick and moist and my ice cream creamy and smooth - and the flavors compliment each other so well that this will leave you with your eyes rolling to the back of your head!  It's been a long and anticipated release of this recipe, but here it is now!

Ingredients for Coconut Banana Ice Cream:

  • 4 bananas (cut into quarters and frozen)
  • 1/4 -1/2 cup of coconut milk ( you can always make your own coconut milk from scratch)
  • Pink himalayan sea salt
  • 1 tsp of Agave (or maple syrup)
  • 1 tbsp of Hemp Seeds (or chia seeds)

Ingredients for Chocolate Chip Cookies

makes: about 11-12 cookies

  • 2 cups of All-Purpose flour
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • 1 tsp of pink himalayan sea salt
  • 1/2 cup of coconut oil ( does NOT need to be melted)
  • 1/4 cup of Nut Milk ( i prefer almond or coconut; sometimes 50/50)
  • 1 tbsp of vanilla extract
  • 1 cup of brown sugar ( dark or light is fine)
  • 1/4 cup of dark chocolate chips (look for vegan on the label)

To start: peel your bananas when they are fully ripe - when they have a brown spots on the peel then you know you're in business.  So, peel and cut banana or tear with your hands into quarters - place in a bowl and set in your freezer for at least 1 hour, for best results; upwards of 2 hours to 4 hours.  

When the banana have frozen and are solid - place bananas in a blender, add your coconut milk - start with 1/4 cup of coconut milk ( if from a can; take the fat that rises to the top - AND reuse your can for holding your cooking equipment or use it to hold your paints when doing a creative activity)- this will be very thick and at times you may need to stir by hands, but return back to the blender.  The banana will break down easily after it's warmed up a bit and it will be easier to blend.  It's going to be thick and this is what you want - you may second guess yourself and add more milk and thats fine, but remember it's going to go back into the freezer to solidify for another 30 minutes.  

Next, add your salt, agave and hemp seeds if you wish - this recipe can live and stand up for itself with only two ingredients.  Remove mixture from blender and place in a bowl - then set aside into the freezer for 30 minutes.  When it is smooth and creamy and looks and feels like soft serve then you've done it!

Now, for the cookies!

Start with your dry ingredients - flour, baking soda and baking powder and salt are added into a bowl - sift thoroughly getting rid of add clumps - i think this makes the cookies a lot more enjoyable ( if you need a GLUTEN FREE recipe for these cookies - let me know)

Begin to add your wet ingredients in a separate bowl - coconut oil first (unrefined) then add your brown sugar - with a spoon or fork - combine the two ingredients together - this process will take all of two minutes - combining the coconut oil in with the brown sugar.  Add your vanilla extract and non-dairy milk next and mix well - NEXT....

Combining the dry ingredients into the wet ingredients and MIX with a spoon - after a few moments add in your CHOCOLATE CHIPS!  This takes a few moments to combining everything well together.  It should start to look like cookie dough like when your mother or grandmother would make cookies for you.  

Set your oven and preheat at 375 F - on a cooking sheet (no parchment paper needed) - take a handful of cookie dough the size of your palm - cup it with both hands - I like not using a cooking utensil for this part - I want make hands to be involved all the way through the process.

After cupping the dough into a ball - place cookie dough in one hand sitting in your palm and press your other hand into the cookie dough so it flattens and stretches out a bit and more into a round shape like how you want your cookies to be.  Line them up on your cooking sheet and place in the oven.  They'll be ready to go in about 10-12 minutes - I take them out earlier sometimes because they still have the moist and soft inside.  Remove them from the cooking sheet - and rest!  

Now, take out that ice cream and enjoy the two together.  I think cookies were meant for ice cream and ice cream was meant for cookies, so enjoy! 

Please let me know how it all turned out and please tag me and hashtag #eatingwithmax

See you soon!

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