Fresh Mint Chocolate Chip Frozen Yogurt, Oat/Almond Butter Cookie Sandwiches
We just spent two months dairy and rich-dessert-free in our house while we participated in the fall running of the Whole Life Challenge. The results were good for the family, but I promised our six year-old we’d break the fast with a running of the ice cream maker. We gave it a go on Saturday with some fresh mint chocolate chip frozen yogurt squished between oat/almond butter cookie sandwiches. Here’s how we did it and how it went.
Both recipes are adapted from the excellent and highly recommended Sprouted Kitchen Cookbook, which I’m steadily working my way through and learning lots of great stuff from. I discovered the cookbook when 101 Cookbooks wrote about the mint chip frozen yogurt recipe in this post.
Oat/Almond Butter Cookies
- 1/2 cup Butter, warmed to room temp
- 1/4 cup Dark Brown Sugar
- 1/4 cup Sugar
- 1 Egg
- 2 tbsp Honey (raw, local)
- 1 cup Almond Butter (creamy)
- 1 cup+ Oat Flour *
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- Preheat your oven to 325.
- In a medium bowl, mix the butter and sugar. I had to get it softened and mixed with a fork, then run over it with the hand-mixer. I tried hand-mixing it first and made a sugary mess.
- Add the egg, honey, and almond butter into the butter/sugar mix. Mix well with the hand-mixer.
- Make your oat flour from raw oats if you haven’t already (see below).
- In a big bowl, mix the oat flour, baking soda, and salt.
- Add the wet ingredients to the dry and mix well with a plastic utensil.
- Put parchment down on two cookie sheets.
- Drop the dough onto the parchment in 1-2 inch balls.
- Bake for 10 minutes.
- Cool on the cookie sheets for 10 minutes.
- Put on plates and stick ’em in the freezer for an hour.
* Making your own oat flour is crazy easy. Just put oats in a food processor and press the “ON” button. I buy Bob’s Red Mill Gluten Free Oats (Oats are Gluten Free generally but when labeled Gluten Free you know they aren’t processed on machinery that also processes wheat) and make my own oat flour.
Mint Chocolate Chip Frozen Yogurt
- 1 cup Mint Leaves
- 1 cup Heavy Cream (we used local, raw cream)
- 1/2 cup Brown Rice Syrup
- 2 cups Greek Yogurt (we used Fage Total)
- 1/2 tsp Peppermint Extract
- 2 ounces Chocolate, Chopped (we used Chocovivo’s 65% Cacao)
- Start by taking a bunch of mint and separating the leaves from the stems (great job for a six year-old). The recipe calls for a cup of mint but I don’t think you could have too much, in the end I wish ours had even more mint flavor.
- Pour a cup of cream into a saucepan. Add the mint. Heat with low heat, stir and milk the mint leaves so the cream gets good and minty.
- When the cream starts to simmer, add a little more than half a cup brown rice syrup. Stir it in.
- Turn off the heat and leave the sweet creamy mixture to sit and soak up more mint. Recipe calls for 30 minutes. We left it closer to an hour.
- Strain the mint out of the cream and into a large bowl.
- Stir in the peppermint extract.
- Stir in the greek yogurt. Stir with a wire whisk until it’s smooth.
- Cover and stick it in the fridge for at least an hour, overnight is cool, too.
- Run it in your ice cream maker. In our ice cream maker it only took about fifteen minutes to get to the right consistency.
- Add in the chopped chocolate at the very end.
Now, slap some of that fresh frozen yogurt between two of them there cookies. Holy head-rush, batman.
Our summary: we loved the cookies. They’re light and crisp, not too sweet, perfect for the job of holding some yummy frozen goodness. But the yogurt wasn’t all we’d hoped. The mint wasn’t strong enough and they tasted too creamy. Between the cream in the greek yogurt and the heavy cream, it was like a cream bomb. We’re going to try this again with a different frozen delicacy. I’d like to find a frozen yogurt recipe I love, or be able to approximate the sprouted almond sorbet made by Sugar & Salt Creamery in Santa Barbara. Any suggestions?