Do I deliver or do I deliver? These ingredients are processed-free but taste better than any processed-free cookie or ice cream sandwich or ice cream I have ever had. Ohhhh yeah! And they are pretty addicting, I’m not gonna lie. My husband and I have been drooling over these! You will love these Sweet Corn and Berry Ice Cream Sandwiches so much you’ll be making these for every beach/pool party you have this summer.
Not only am I upping the vegetable ante, but this combo will impress just about every friend you have! Taste tested by the pickiest eater on the planet: my husband. It took me 3 batches to get this right and thanks to a phone call to my food chem expert, my sister-in-law, I would make these cookies over just about any cookie. They’re perfect! They’re moist, fluffy and taste like a sugar cookie blended with the best corn bread muffin on the planet.
I don’t know if I’ve told you, but I don’t really consider myself a baker. That being said, I am so proud of these cookies! They taste like they were stuffed with butter and sugar and ready to send me into a food coma. We all owe my sister-in-law a big thank you for encouraging me that the third time is the charm and this recipe just needed a bit of tweaking. Laugh all you want but I may have forgotten that you need to soak cornmeal grits before use. Oops.
These were inspired by The Cool Haus‘s Blueberry Sweet Corn Ice Cream. If you’ve never had one of their ice creams, you’ve never lived. They have options for just about every diet and preference, with the exception of ME since I don’t do normal white sugar. I’ve never actually had this particular ice cream flavor, but it’s one of my favorite food trucks in LA. Though I admit, I think I topped them since my recipe doesn’t give me a headache from the sugar afterwards. I am absolutely in love with these Sweet Corn and Berry Ice Cream Sandwiches!
When I first got married, my husband tried telling me that he likes vegetables and used corn as his example. I never laughed so hard! Now that I’ve gotten more into nutrition, I’m not so quick to write it off. Corn may be heavy on the starch, but that’s not all. My Bob’s Red Mill Organic Polenta Corn Grits also has 3 grams of protein, 2 grams of fiber and 8% of my daily iron in just a 1/4 cup. In many ways, grits has similar benefits as eating oatmeal, like an equal amount of Vitamin B-6, selenium, 5x more folate than oatmeal, and the amino acid leusine which gives your muscles energy before a workout. So before you write off corn like I did, consider this ice cream sandwich as a great pre-workout snack!
- 1 1/2 cups water
- 3/4 cup cornmeal (see notes)
- 1/2 cup corn (frozen kernels)
- 1/2 cup + 1 tbsp of coconut oil, room temperature (or butter)
- 1 cup coconut sugar, room temperature
- 1 tsp vanilla extract
- 2 tbsp tapioca powder (or cornstarch)
- 1 cup brown rice flour
- 1/4 cup almond flour
- 1/2 cup garbanzo flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 frozen banana (if it isn't frozen, it will just take a little longer to freeze)
- 2 cups frozen strawberries
- 1 can full-fat coconut milk
- 1 tbsp vodka (this will soften the ice cream)
- 1 tsp vanilla
- 1/2 tsp sea salt
- 1/2 cup maple syrup
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 carton of fresh blueberries
- Pre-heat oven to 350 degrees.
- Make the cornmeal into grits by boiling it in water on the stove for about 5-7 minutes on medium heat. Taste test to make sure the grainy texture is gone.
- In a high speed blender or food processor, add the frozen corn and the grits (boiled cornmeal). Blend until completely smooth. If needed, add up to 1/3 cup of water.
- In a separate bowl, cream together the coconut oil, coconut sugar and vanilla, set aside.
- Sift together the rest of the ingredients (you should only have the dry ingredients left) for a smooth texture.
- Combine all the ingredients.
- Roll the desired cookie size into a ball and then smash down into a disk. I went for about 1/2 inch thickness.
- Bake on a cookie sheet for 13 minutes or until golden brown. I put aluminum foil on my cookie sheet, then parchment paper.
- Blend all ingredients in a high-speed blender or food processor
- Put in a freezer container and freeze (or use an ice cream maker)
- Stir every 30 minutes until frozen (if not using the ice cream maker)
- Once 3/4 frozen, add the blueberries in and stir (or leave them until ready to serve)
- Freeze overnight for the most firm consistency
Cookie notes: These cookies will puff up but will not spread much more than what you shape. If you want more spread, add a little more coconut oil.
Coconut Sugar: Coconut Sugar has a brown sugar taste to it, you can mix it with other sugars or replace with a cane/repunzel sugar
Cornmeal: you can replace with 1 cup of corn flour, then skip the soaking step and add up to 1/4 cup of applesauce. Really, any flour will work here
*Feel free to make the ice cream ahead, but the cookies taste best the day they are made