Peanut Butter Cookie Ice Cream (Gluten Free)

Before I moved to LA I lived in Chicago and managed an ice cream store called Bobtail. One of my favorite flavors that would make an occasional appearance was Coffee Oreo. In a fit of nostalgia and craving some peanut butter I decided Peanut Butter “Oreo” it is. Since gluten (the protein in wheat) can be a bit bothersome on some stomachs I figured might as well make this one more friendly (however you can totally use the real deal here).

There is something incredibly indulgent while maintaining an innocence about this flavor. It’s like being a kid in an adult way, because I don’t know about you, but I was more into eating ice cream as a kid rather than making it. That is until I was introduced to the ziploc technique in my high school science class.

Peanut Butter Cookie Ice Cream

Gluten-Free Peanut Butter Oreo Ice Cream

Base (Adapted from Jenni’s Splendid Ice Creams)

1 1/2 cups milk (full fat is best)
1/2 cup sugar
2 tbsp corn/tapioca starch
1/8 tsp sea salt
5 egg yokes

1. Whisk the sugar and the egg yokes together. Set aside
2. Mix the starch in with the milk, one tbsp at a time. Heat the milk on medium heat until a rolling boil. Take off the heat and slowly add to the yokes.
3. Pour the yoke mixture back into the sauce pan on low heat, add salt, allow to thicken. Chill when the mixture coats the back of a spoon.

Peanut Butter Sauce

1/4 cup Peanut Butter (make sure this is gluten free if you’re intolerant — I used Jiff)
5 oz heavy cream
3 tbsp butter
splash of vanilla
1/8 cup powdered sugar (more to taste)

Heat all ingredients in a sauce pot of over medium heat, whisking occasionally until combined. 

Ice Cream

Base
1/4 cup Peanut Sauce
1 1/2 tsp Peanut Oil
1/4 cup  Gluten Free Jo Jo’s from Trader Joe’s (Or Oreos) — You can also sub out the cookies for chocolate chips

Combine the Base, Peanut Sauce, and oil into an  Ice Cream Machine (I have a Cuisinart), Mix until done. Stir in toppings. Freeze until solid. Serve!

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Enjoy.

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Gluten-Free Spice Cake with Almond Buttercream Frosting

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Mondays are usually the day that I’m doing everything in my power to pry myself from the covers  and wishing the weekend would last forever. This Monday was better, this Monday I’m a college graduate which means I’ve earned the right to sleep in, wear pj’s all day, and eat cake for breakfast. You know, adult things. While I know that this is only a temporary arrangement I wanted to take full advantage.

I woke up craving something sweet but spicy — first thought was carrot cake but since I didn’t have any carrots in the house, and leaving was not an option I opted to try my hand at a gluten free version of spice cake. A bit ago I’d picked up some gluten free all purpose flour from a company called Pure Pantry. This particular brand is also soy, nut and dairy free. So off I went and this beauty came out as a result. I’ve been trying to shake up my cooking routine lately and decided to use some unrefined sugar, Mascobado, in this recipe as well.

Gluten-Free Spice Cake with Almond Buttercream Frosting (cake adapted from: The Hungry Mouse, frosting adapted from Joy the Baker)

For the cake: 

1 1/3 cup Gluten Free All-Purpose Flour*
2/3 cup Mascobado Sugar**
1 pinch Pink Himalayan Sea Salt
1 Vanilla Bean (scraped)
1/2 tsp ground nutmeg
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 cup of milk
1 tbsp cardamon seeds
2 eggs (room temperature)
1 stick of butter (room temperature)

For the frosting:

2 sticks of butter (softened)
6 cups of powdered sugar (sifted)
2 tbsp of milk
1/2 tbsp almond extract
1 pinch of salt

Optional: Slice almonds to garnish

*I used The Pure Pantry brand for my GF flour but I tested it with Bob’s Red Mill and it came out well too.
**You can sub in regular brown sugar for this.

Cake:

1. Preheat the over to 350 degrees and line to 9-inch round cake pans with parchment paper.

2. Steep the Cardamom seeds in the milk, set aside.

3. Cream together the butter and sugar until it is light an fluffy.

4. Add the eggs, one at a time.

5. Sift together the dry ingredients and add them to the butter, egg, and sugar mixture.

6. Removed the seeds from the milk and slowly add the milk to the batter.

7. Pour the mixture evenly into the two pans and bake for 20 minutes (the cake will spring back when touched). Allow to cool completely.

Frosting:

1. In a stand mixer beat the butter until it is light and fluffy.

2. Scrape the sides and then add 5 cups of powdered sugar  (start slow, so the sugar doesn’t coat your kitchen and work your way up to a medium speed).

3. Add the milk and almond extract.

4. The frosting should be thick, if needed add the 6th cup of powdered sugar.

Frost the cake and garnish with sliced almonds along the sides.


Enjoy.