Zevia Almond Butter and Grape "Beary" Jelly Ice Cream Sandwiches
We combined ice cream sandwiches with another classic sandwich, peanut butter and jelly sandwiches, to make a new essential summer dessert!
Directions
GRAPE BERRY JELLY
- Combine the blueberries and lemon juice in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.
- Remove saucepan from heat. For a less chunky jelly, use the back of your spoon or spatula to mash the blueberries. Add in Zevia Grape Soda and sweeten as desired with liquid stevia.
- Add in chia seeds, stir, and place back over medium heat. Simmer for 2-3 mins or until chia seeds begin to plump and thicken.
- Remove jelly from heat and let cool for about 5 minutes. Transfer mixture to a heatproof container.
- Cover jelly and place in the fridge to let cool. It will thicken when it cools.
FLOURLESS ALMOND BUTTER COOKIES
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- In a small mixing bowl, combine eggs, stevia, and vanilla and whisk until combined. Fold in almond butter and salt until blended.
- Use a size 40, or medium, cookie scoop to scoop balls of cookie dough onto the cookie sheets. Press the cookie dough balls down lightly with your palm to make cookie shapes.
- If you're designing your cookies, use 1/4 tsp measuring spoon to scoop balls of cookie dough. Flatten each ball and add as ears. Only add ears to half of the cookies.
- Bake cookies for 8 minutes on the middle rack. They may be soft, but they'll harden when they cool. Allow cookies to cool for 10 minutes before transferring to a cooling rack.
GRAPE ICE CREAM
- Remove the coconut cream and drain the liquid - you only want the cream that settled on top. Combine that with the coconut milk in a medium saucepan and simmer over medium heat. Stir frequently.
- Transfer mixture to a blender and add vanilla, blueberries, salt, Zevia Grape Soda, and lemon juice. Blend on high for 30-45 seconds or until combined. Add stevia to taste.
- Transfer mixture to a heatproof container and refrigerate overnight.
- Whisk ingredients and add to your ice cream maker, according to instructions. Layer the jelly over the ice cream in a freezer safe container and swirl with a knife until all ice cream is transferred. Freeze the ice cream for at least 2 hours to set.
DESIGN
- An hour before serving, line a baking sheet with parchment paper with the cookies without ears down, flat side up.
- Place a scoop of ice cream on top of each cookie and add the cookie with ears on top. Place the baking sheet in the freezer to prepare the chocolate.
- Melt the chocolate over a double broiler. When completely melted, remove from heat and let cool until room temperature.
- With a toothpick or a zip top bag with a corner cut out, add 2 tiny dogs for eyes and a circle/oval for the nose to each cookie top with ears.
- Store the sandwiches in the freezer until 10-15 mins before serving. Enjoy!
Ingredients
GRAPE BERRY JELLY
- 1 1/2 cups fresh blueberries
- 1 small lemon (juiced)
- 3/4 cup Zevia Grape Soda
- 3-4 drops liquid stevia (sweeten to taste)
- 3 tbsp chia seeds (add more for thicker jelly)
FLOURLESS ALMOND BUTTER COOKIES
- 2 eggs (for vegan cookies, use flax eggs)
- 1 tsp stevia (equivalent to 1 cup sugar)
- 1 tsp vanilla extract
- 2 cups almond butter (we used creamy)
- 1/2 tsp sea salt
- 1/4 cup Lily’s Sweets dark chocolate baking chips (optional, for design)
GRAPE ICE CREAM
- 1 can coconut milk (full fat)
- 1 can coconut cream (place upside down in fridge the night before)
- 1/2 tsp vanilla extract
- 1/2 cup fresh blueberries
- 1/8 tsp salt
- 3/4 cup Zevia Grape Soda
- 1 small lemon (juiced)
- 3 drops liquid stevia (sweeten to taste)GRAPE BERRY JELLY