Summer, my friends, calls for ice cream. Of all sorts, shapes, sizes, methods of delivery. Shakes, malts, cones, sandwiches, cakes, dip cones. And the ultimate: the sundae. In my mind, the ice cream cake is a close second, but the sundae reigns supreme ’cause you get to top it with WHATEVER you want each time. Cakes bind your creativity, with having the same “cake” for 8-12 slices with the same…stuff…in/on it.
The fickle, flakey, ever-changing nature of my personality loves the sundae. The endless options. Ice cream: vanilla, chocolate, strawberry, rocky road…the toppings: crushed cookies, brownie chunks, salted peanuts, praline pecans, crunchy Maldon salt flakes, strawberries, raspberries, blackcaps….the sauces: fudgey, chocolatey, caramely…the extras: SPRINKLES. whipped cream, cherries. You know the deal.
Something about how cold, creamy, sweet ice cream meeting with hot, instantly-turns-viscous, or even completely solid, caramel/chocolate sauce, and topped with crunchy, sweet, salty, fruity things just melts my heart. It takes me back to visits to Culvers (my stepdad and mom go there during the summer, and the turtle sundae is pretty hardcore). To Dairy Queen stops with my Dad as a kid (he would always stop when he would tote along my sister and I to gun shows…the greatest debate still stands: chocolate, cherry OR butterscotch dip cone?? And WHY can’t they just do all THREE on one cone?!). And finally, to the simple combo of freshly picked strawberries, blackcaps, or raspberries tossed with a bit of pure cane sugar, macerated until juicy, and piled high over the top of vanilla ice cream to produce purple-pink swirls of creamy, summery goodness. My grandma would buy (…ok, ok, she still does buy) those biiiig plastic gallon tubs, with a handle, full of vanilla-infused kid bait. Often times, she would bribe us to “FEED THE CHICKENS!!” with this simple summer treat of berries and ice cream (but let me be clear, berries and ice cream was a special treat, as most days, for feeding the chickens or doing whatever chores she had for us, we would get a rock hard piece of expired generic bubble gum…HA). For birthdays, she would step it up one notch: berries, ice cream and angel food cake. Which, let me be honest, is another whole story, one that ends (at least on my part) in a cruel plot twist. Oh grandma, you trickster you…
ANYWAYS. For how much I (clearly) friggin’ love these ice cream treat situations, I don’t indulge enough in them. This, my friends, is changing TODAY. And come on, you need to treat yo’self, too! You are worth it. And, summer!!!
This sundae is friendly. It plays nice with those who cannot eat the gluten and the dairy. If you want to go all out, you can top the sundae with your favorite whipped cream, and a cherry. I was simply too infatuated with the chocolate bourbon magic shell to do those things, but really, points for you if you do. And I suppose you could just eat the brownie as-is, without doing the sundae business, since these brownies are very, very good in their own right. They are my current go-to brownie, and have been for about 2 years now. Their only flaw is that they are a *touch* crumbly, so be sure to not over bake them. But hell, even if you do, the crumbles are still perfect for ice cream! And pro tip: if the brownies are cold or frozen, simply zap them in the microwave for a few seconds to warm and soften them up before piling on the ice cream and toppings.
Ok, and now…this magic shell business. MAGIC, you say. Well, it isn’t reeeeeally magic, in fact, it is simply medium chain triglycerides (or “MCTs” for those keeping up with colloquial, semi-scientific terminology) that have similar fatty acids attached to their glycerol backbone molecule, which yields an oil with sharp melting, and solidification, temperatures. Meaning: you pour the chocolate sauce made with coconut oil over cold ice cream, and it “magically” solidifies before your eyes. It is really just basic lipid science, but we’ll stick with “magic”.
What else is magical about this chocolate sauce? The bourbon, the black pepper, the sea salt and the cloves. Oh, and it seriously takes about 5 minutes to stir together. Count another 1 minute to scoop your favorite ice cream (I love me some Vanilla Island Luna & Larry’s Coconut Bliss) into a bowl, drizzle with the magic shell, wait about 30 seconds for it to harden, and there you have yourself a mighty fine, super quick and easy summer dessert.
Look at you…all generous and kind to yourself and others. Happy summer and sundae’ing!
Brownies with cacao nibs, walnuts and sea salt // plant-based; vegan; gluten-free; soy-free; low FODMAP// makes 9 large, or 16 small, brownies //
- 1 cup almond flour
- 3/4 cup oat flour, certified gluten free if necessary
- 1/2 cup raw cacao, or natural cocoa powder (do not use dutch process/alkalized), plus extra for dusting baking pan
- 4 tsp finely ground flax seeds, or flax seed meal (could also substitute very finely ground chia seeds)*
- 1 TB arrowroot powder**
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 cup semi or bittersweet chocolate chips or baking chocolate
- 1/4 cup plus 2 TB melted virgin coconut oil, plus extra for baking pan
- 1/2 cup organic cane sugar
- 1/4 cup plant-based milk, using nut free if necessary,
- 2 tsp vanilla extract
- add ins: 1/4 to 1/2 cup dark chocolate chunks or chips, 1/4 cup cacao nibs, 1/2 cup chopped walnuts
- to top the brownies: large flake sea salt, such as Maldon
*I make flax meal by pulsing whole golden flax seeds in my coffee grinder until the seeds are completely pulverized and powdery.
**this is completely optional, as I have successfully made these brownies without it many times. The arrowroot helps to bind the brownies together a bit more upon baking, but do not fret if you do not add it. The brownies will turn out fine as-is, just be sure to allow them to cool 100% before cutting.
1. Preheat oven to 350F. Prepare an 8″x8″ baking pan by lining with parchment OR by greasing it with coconut oil and dusting it with cocoa powder. Do not skip the parchment or oil/cocoa powder, as these brownies will stick if you do. Let me learn these mistakes for you 🙂
2. Into a large bowl, sift the almond flour, oat flour, cacao/cocoa powder, flax seeds, sea salt, baking soda, arrowroot powder and cinnamon. Set aside.
3. In a medium bowl that is microwave safe, or in a medium sized saucepan, combine the 1/2 cup chocolate chips or baking chocolate and coconut oil. Melt the chocolate and coconut oil, stirring to combine. Once melted, off the heat, and add in the cane sugar and milk. Stir to combine.
4. Add the melted chocolate mixture to the dry sifted ingredients, along with the vanilla extract, extra chocolate chips or chunks, cacao nibs and walnuts. Stir to thoroughly combine. The mixture should be thick, but still a touch goopy. If the mixture is too stiff, add in a TB or two of milk until the consistency is that of proper brownie batter.
5. Scoop the batter into the prepared pan, and spread it evenly out into the pan. Pat down the top to make an even surface, and to slightly compress the batter into the ban. Top with flakey sea salt, if desired.
6. Bake the brownies for 28 to 33 minutes, or until the center of the brownies is just starting to firm up. If you here a bit of moisture still bubbling in the brownies, that is ok. These brownies are better left under baked a touch than over baked.
7. Allow the brownies to cool COMPLETELY before cutting. If you used parchment, simply lift the entire works out of the pan, and onto a surface to cut. If you greased and cocoa dusted the pan, cut with a sharp knife and use a small off-set spatula to get the brownies out. Store in an air tight container in the fridge for up to 1 week, or in the freezer for up to 1 month.
Whiskey Pepper Magic Shell from “Food with Friends” // adapted for a 1/2 batch, double measurements for the recipe as-written by Leela with my comments in parenthesis //
- 1 cup semi or bittersweet chocolate
- 1/4 cup coconut oil (I used virgin coconut oil, but used refined if you do not like the mild coconut flavor of virgin coconut oil)
- 1 TB but 1/2 tsp of your favorite bourbon or rye whiskey (I used Four Roses single barrel Kentucky straight bourbon whiskey, as it is indeed one of my favorites!)
- 1/4 tsp large flake sea salt (or a generous pinch, I used Maldon)
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground cloves (I used just a pinch, as I am sensitive to clove flavor)
1. In a small saucepan, or microwave safe bowl, combine the chocolate and coconut oil. Melt, taking care to not burn the chocolate.
2. Stir in the remaining ingredients, taking care to not add them when the melted chocolate and coconut oil are too hot, as this will flash-off the booze and volatile oils in the spices. If the sauce is a bit too thick after adding the bourbon, add in a TB or two of melted coconut oil. The goal is a drizzly, thin sauce that will form a thin chocolate shell.
3. Use immediately by drizzling as much of the sauce as you would like over ice cream, and waiting about 20 seconds for it to firm up. Or, for later use and gifting purposes, simply store in a glass jar or container in the fridge for up to 1 week. For future ice cream use: gently reheat the sauce to a consistency that can be drizzled or poured before enjoying.
First things first: the BROWNIES. Get yourself some cacao nibs (I shelled some from whole cocoa beans from Dandelion Chocolate)
Now, organize, prep baking pan, measure, melt, snack on chocolate. Oh and preheat that oven, yo!
You know what to do: mix!
Into the greased and cocoa dusted pan (or parchment paper lined). Batter slightly compressed, evened on the top, and sprinkled with crunchy sea salt flakes.
Baked, cooled all the way through, then cut. Some crumbs will happen, but you know what to do with those…patience is rewarded with intact brownies. Rejoice!
Ok, now you prepare yourself some MAGIC SHELL. With BOURBON. Yes!
Simply melt the chocolate and coconut oil, then sprinkle in the sea salt flakes (intact flakes are good!), freshly cracked black pepper and cloves.
Have yourself a mini-party, and add the bourbon! The mixture may thicken a bit, but not to worry. Adding another TB or two of melted coconut oil will smooth things out. We want a thin, drippy consistency to drizzle over ice cream!
Into a jar, and used right away. OR, covered, stored in the fridge, and gently reheated for future drizzling, magic needs.
The needs are real. Get on it! Brownie + Ice Cream + Magic Shell + Sprinkles.
Waiting 30 seconds hardens the magic shell! MAGIC!
Add sprinkles, and you know what to do…