When you work six days a week, finding time to sit down and write can be hard. And when you finally find the time to do it, you might be at a loss for words. You might struggle to come up with something meaningful to say. My days are so packed and go by so quickly that I have a tendency to forget what I want to share here, and even my attempts to keep a journal have been thwarted by this new schedule that I am adjusting to. I’m still trying to find balance and space for everything in my life: yoga keeps me sane, reading keeps my imagination alive, and my kitchen keeps me happy. I love my new job, but I miss the hours I used to spend in the kitchen playing with ingredients. Going from a professional kitchen to unemployment in my own kitchen to office culture has been a smooth but strange transition, and the hardest part of this transition has been the lack of creative challenges in my new job. There are many challenges in my job that keep me motivated, but I miss having to think on my feet and the process of trial and error, the thrill of coming up with something so delicious that it keeps me going back to the kitchen for more: to create, to eat, to share.
But if there’s a will, there’s a way. Having to juggle my day job with my love for cooking and blogging has reminded me that you have to make time for the things you are passionate about. I would love to return to the culinary world at some point, and perhaps even attend culinary school. There are so many things that I’d like to experience and achieve, but I know that getting to where I want to be does not happen overnight. Maybe I have said this on here before, and if I have, I guess I’m just saying it again to remind myself, and to remind you—if you needed a reminder—that it’s worth persevering in the things we love. That is where happiness and fulfillment will come from, and it will get us where we want to be.
This month’s Recipe Redux theme is spring cleaning. I rummaged around the kitchen in search of a pantry item that had been living in my kitchen, untouched, for a while. I felt uninspired, until I opened the freezer to find bags upon bags of frozen fruit that have been sitting in my freezer. What could I do with heaps of frozen fruit, besides smoothies?
Ice cream. Raw vegan ice cream.
These PB & J ice cream sandwiches are easy and no-fuss. The idea came to me after a visit to Bang Bang Ice Cream, a bakery in Toronto specializing in ice cream sandwiches. While I didn’t get one for myself, I did have a nibble of my sister’s. I thought the cookies were too sweet, and the flavours of the ice cream didn’t shine through as much as I would have liked them to. I was, however, inspired to create my own ice cream sandwiches at home… especially since spring has arrived! Is there a better way to celebrate sunshine and warmth other than with ice cream? I didn’t think so.
NOTES: Remember the recipe for flourless peanut butter cookies I posted a while back? I chose to make these ice cream sandwiches with those very cookies. I used peanut butter, but you can easily use any nut butter of your choice. You can also opt for chocolate chip, oatmeal, or any cookie you’d like. I went with the peanut butter cookies because PB & J is one of my favourite combinations and I just couldn’t resist the thought of PB & J ice cream sandwiches!
PB & J ICE CREAM SANDWICHES
Yields 6-8 cups of ice cream and a lot of ice cream sandwiches.
- 2 batches of peanut butter cookies
- 3 cups full fat coconut milk
- 2 cups strawberries – both fresh and frozen work
- 1/2 cup strawberry jam – omit if you are keeping the ice cream raw
- 3 tablespoons maple syrup/agave/honey
- 1 teaspoon vanilla extract (optional)
1. In a blender or food processor, blend the strawberries and coconut milk together. Add your sweetener of choice and the vanilla extract and blend again. Pour the ice cream into a large container and swirl the strawberry jam through the ice cream. Freeze for 5 hours or overnight.
2. While the ice cream is in the freezer, prepare the cookies. You can find the recipe on one of my older posts.
3. Place one to two scoops of ice cream onto a cookie, and sandwich by placing another cookie on top. If you’re feeling indulgent, you could also drizzle the ice cream sandwich with dark chocolate.
Wishing you much love and happy kitchen adventures,
[inlinkz_linkup id=508747 mode=1]