This year, the summer weather here in Vancouver has been a lot warmer and drier than average. We’ve only had one day of rain in July, and I’m really wishing for some rain right about now! It’s true when they say “we all want what we don’t have” because in the winter, Vancouver gets plenty of rain (and by plenty I mean around 20-23 days a month). I’m really wishing for some rainy days so I can take showers longer than a minute and not have to feel guilty about it.
Since the sun has been out every day, the temperature has been increasing day by day; cooked food is out of my mind and out of the question. Salads, soba noodles, sushi, fresh fruit, and ice-cream are the only things that appeal to my hungry stomach. Even though I have minor allergic reactions to peaches (my lips tingle and become numb, oops!), they remain one of both Leung and my favourite fruits, so it made sense to make something with them while they are still in season.
I’ve always been a big fan of ice-cream sandwiches as a kid because I love anything that tastes like Oreos (my favourite ice-cream will always be cookies and cream). With these Cornmeal Thyme & Peach Ice-Cream Sandwiches, they are definitely more artisan and suitable for adult tastebuds because these aren’t the usual sugary ice-cream sandwiches we all love from the store. But for those who enjoy mildly sweet desserts and want to try something different, these are the ice-cream sandwiches for you! They are delicate in flavour, and you can pretty much taste every ingredient. The cookies are made from masa harina, which is a flour made from dried corn kernels that have been cooked and soaked in limewater before grounded into a flour. It’s often used to make corn tortillas! Bob’s Red Mill carry Masa Harina, but I used the brand Maseca which can be found in the baking or international aisle of grocery store.
A quick tip when making these lovely ice-cream sandwiches is to freeze the cookies as well as the ice-cream before sandwiching them together. After sandwiching the cookies together, you can store the treats in a freezer-proof tupperware until you are ready to eat. They are a perfect gluten-free bite-sized summer treat, and are perfect for summer gatherings and pool parties.
What I love most about this recipe is its unique flavour profile. It’s a lovely way to neutralize your tastebuds with something cooling and mildly sweet after a barbecue or a bold flavoured meal!
- PEACH ICECREAM
- 3 large ripe peaches, pitted
- 1½ c. heavy cream
- ½ c. almond milk
- 2 tsp. vanilla extract
- ¼ tsp. salt
- CORNMEAL THYME BISCUITS
- 2 c. masa harina
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 tsp. thyme
- 3 tbsp. honey
- ½ c. olive oil
- ½ c. almond milk
- water, as needed
- FOR THE ICE-CREAM
- Blend all ingredients together with a blender or food processor.
- Pour mixture into ice-cream making following manufacturer's instructions. If you don't have an ice-cream maker, pour into freezer proof container, freeze, and mix every 30 minutes until frozen.
- FOR THE BISCUITS
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- Whisk all the dry ingredients together.
- Once mixed, add in all the wet ingredients to the dry and mix until a dough forms when you press with your fingers. Add water as needed until the dough forms.
- Bake cookies for 20 minutes. Allow them to cool on the cooling rack before transferring to freezer.
- TO ASSEMBLE
- Take both the biscuits and the ice-cream out of the freezer. Line biscuits on a tray or plate, and add a scoop of ice-cream on each cookie. Gently press another cookie on top to make a sandwich. Store in freezer until ready to eat!
Leave a Reply