Dessert has earned a bad rap for being chock-full of inflammation-causing ingredients (dairy, refined sugars, and flour among them). So when Jules Aron, the blogger behind Eat Well. Drink Well. Be Well. and author of newly-released cookbook Nourish and Glow realized her own sugar sensitivity, she began looking for ways to naturally sweeten her recipes—and hasn’t looked back.
“I find you can easily cut sugar by 30 percent in most baking recipes,” Aron explains. “I primarily sweeten things up using naturally low-fructose maple syrup or dates whenever I can, or a lower-glycemic alternative such as coconut sugar.”
Aron’s better-from-the-inside-out baking philosophy is what inspires her to swap not-so-great for you ingredients for their healthier counterparts without sacrificing taste or quality in her recipes.
For definitive proof, look no further than her golden milk ice cream brownie sandwiches, straight from Nourish and Glow. The ice cream comes packed with anti-inflammatory properties thanks to the original all-star combo of turmeric and black pepper. “I love my treats to pull double duty and this dessert does just that. Golden milk is a truly synergistic healing blend,” she says.
“I love my treats to pull double duty and this dessert does just that. Golden milk is a truly synergistic healing blend.”
Aron also does some out-of-the box thinking by forgoing refined sugar for a naturally sweet combination of dates, maple syrup, and bananas. But that’s not her only secret. “I also use warming spices that play up the natural sweetness in both the brownies and the golden milk ice cream.” Her arsenal of cinnamon, cardamom, and ginger works with the natural sugars in the recipe to totally satisfy your sweet tooth.
Keep reading for Aron’s golden milk ice cream brownie sandwich recipe.
Golden milk ice cream brownie sandwiches
For the ice cream
2 cups canned coconut milk
4 (quarter-size) slices fresh ginger
1/2 cup pure maple syrup
2 tsp ground turmeric
1 tsp ground cinnamon
1/2 tsp freshly ground black pepper
1 tsp ground cardamom
1 tsp pure vanilla extract
4 bananas, frozen
For the ice cream:
1. Place the coconut milk, ginger, maple syrup, turmeric, cinnamon, pepper, cardamom, and salt to taste in a large saucepan and heat over medium heat.
2. Bring to a simmer, whisking to combine. Remove from the heat and add the vanilla. Whisk once more.
3. Taste and adjust the flavor as needed, adding more turmeric for intense turmeric flavor, cinnamon for warmth, maple syrup for sweetness, or salt to balance the flavors.
4. Transfer the mixture to a bowl and let cool to room temperature.
5. Strain the mixture, transfer to a blender, add the bananas, and blend.
6. Transfer the mixture to a large, freezer-safe container, and freeze for two hours. Remove from the freezer and process in the blender once more.
7. Cover securely and freeze overnight, until firm.
Note: Take care not to over-process the frozen bananas, as they will melt and ruin the ice-cream effect.
For the brownies:
1. Chop one-fourth cup of the walnuts and set aside. Place the remaining walnuts and salt to taste in a food processor or blender and process until finely ground.
2. Add the dates and process until the mixture sticks together. Add the cacao powder, vanilla, and water and process to distribute.
3. Transfer the mixture to a glass container and pack it in evenly. Spread the reserved walnuts evenly on top. Place in the refrigerator to cool. Cut into squares before serving.
4. To assemble the ice cream sandwiches, cut a brownie in two horizontally and scoop ice cream between the two halves. Serve immediately.
Reprinted with permission from Nourish and Glow by Jules Aron, published by Countryman Press, a division of W.W. Norton & co.
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