granola ice cream w/ blackberry chia sauce by Lindsey | Dolly and Oatmeal


i often try to post a good ratio of savory dishes and sweets on the blog. so when i was going through the summer blog roll i realized that i had only posted a recipe for 1 sweet (!!!) and while it was one of my favorite recipes, it was a recipe that required you to turn your oven on : / i've been going on and on all summer about my mission to only prepare quick and simple meals, but this dessert is not one of them.  it's a 2-parter, and depending on whether you want to make your own granola (which, yes, would require you to turn on the oven) it would be a 3-parter.  but i refuse to let this summer pass before i share this recipe.

first, there's the blackberry chia sauce (based on my favorite childhood raspberry sauce) that's slightly thickened with mighty chia seeds, and lightly sweetened with maple syrup. the ice cream is a standard vegan ice cream with a coconut milk base. it's creamy and delightful, and we can all thank arrowroot powder's rich, creamy, and thickening properties for that! just before the ice cream is finished churning in goes the granola, providing the essential crunchy bits that (in my opinion) all ice creams must have.  essentially, i like to call this "breakfast meets dessert", and if you're into sweet breakfasts this isn't the worst thing you could have ;)

happy september, all! xo



granola ice cream w/ blackberry chia sauce (v + gf)

i used my nut and seed granola recipe from last year for the granola add-in, however, you can use whatever granola you have on hand, but i would stay away from any granola that's flavored or contains dried fruit. also, if you're wanting a larger yield of ice cream, this recipe can easily be doubled.

| serves 3-4 |

blackberry chia sauce

  • 1 pint blackberries
  • 2 tablespoons water
  • 1-2 tablespoons grade B maple syrup
  • 1 tablespoon chia seeds
  • 1 teaspoon pure vanilla extract

granola ice cream

  • 1 can unsweetened full-fat coconut milk (preferably with a BPA-free liner)
  • 1/4 cup grade B maple syrup
  • 1 teaspoon pure vanilla extract
  • pinch of fine sea salt
  • 1 1/2 teaspoons arrowroot powder
  • 1/4 cup granola, plus more for topping


method

blackberry sauce

  • add blackberries, water, and syrup to a small saucepan over medium heat, and stir constantly with a wooden spoon (if berries are bubbling and splattering turn heat down to medium-low). use the spoon to break berries down, and simmer the sauce until it has thickened a bit, about 10 minutes. turn heat off and stir in the chia seeds and vanilla. pour sauce into a lidded jar and let cool completely before storing in the refrigerator. chia sauce will stay good in the refrigerator for up to 2 weeks.

granola ice cream

  • prepare an ice bath and set aside.
  • place coconut milk, syrup, vanilla, and salt in a saucepan and whisk. place arrowroot powder in a small bowl, whisk in a 1/4 cup of the coconut mixture until smooth. once combined, pour back into saucepan and heat over medium. continue to whisk until mixture is steaming (if your mixture is simmering turn down to low) and thickens a bit, about 10-12 minutes.
  • remove from heat and pour into a large bowl; place the bowl in the prepared ice bath and stir ice cream mixture until cooled.  once cooled place in lidded container and store in the refrigerator until chilled all the way through, or overnight.
  • freeze mixture in your ice cream maker according to manufacturer's instructions; in the last five minutes of freezing, add the granola.
  • place ice cream into a lidded container and place in the freezer for at least 3 hours before serving. (if using a non-lidded container, press a piece of parchment paper on the surface of the ice cream and freeze.)
  • remove blackberry chia sauce from the fridge, (you can either heat it up a little bit, or serve it chilled) and serve over top of the granola ice cream. top with extra granola and serve.

enjoy!


more recipes:


superfood granola w/ almond-macadamia milk

superfood granola w/ almond-macadamia milk

coconut blu-barb ice cream (dairy-free)

coconut blu-barb ice cream (dairy-free)

granola + pear scones

granola + pear scones

tomato toast w/ macadamia ricotta, shiso + black lava salt by Lindsey | Dolly and Oatmeal


there's something to be said about summer's lacksidasical approach to food and general meal preparation. this summer, more than any other other, i've embraced that notion wholeheartedly; making flavorful but simple salads, mixing in some breezy sauces or dressings to liven up a dish, and cooking from heidi's forthcoming gem of a book. but more than anything else there has been an abundance of open-faced sandwiches served this season. i suppose the inspiration came from my mom and childhood memories. for beach lunches or sunset dinners she would pack a large french baguette along with various cheeses, fruit, nuts, and big green salad. we would rip off pieces of crusty bread and pile it with a schmear of brie, and slices of apple. but my favorite late summer meal most definitely came in the form of my mom's tomato and mayo sandwiches which she served on onion rye bread with a liberal pinch of salt. the flavors and texture, and the juicy ripe tomatoes made it an indulgently simple way to savor the season. 

this summer, with a big enough space in the backyard, i grew tomatoes that have provided us with an abundance of fruit for most of july and august. we've been roasting them, tossing them into salads, making quick tomato sauces for pasta, and slicing them for tomato toasts. and while i love a good mayo-tomato toast, we've been making a tahini-yogurt tomato toast, as well as the ubiquitous avocado tomato toast, but there's also been a macadamia nut based ricotta that i've been wanting to share with you that lends a striking similarity to the texture and consistency of a lightly whipped ricotta cheese. so when i was conjuring up a recipe to highlight the black lava salt from ILΔ€, i knew the perfect thing to pair it with. the ricotta tomato toast is rich and creamy, and gently kissed with a pinch of salt, that when prepared with fresh garden tomatoes still warm from the day's sun, it is quite possibly the most delightful thing. 

i could imagine this toast (or any tomato toast) being the perfect canvas for any one of ILΔ€'s salts or spices like za'atar, dukkah, cayenne, and smoked paprika, or with their collection of extra virgin olive oil. each one is carefully and intentionally chosen to create a collection of essentials for your kitchen and meals. they have a kickstarter going to help fund the expansion of ILΔ€ which you can check out here.

i allso have an interview over on one of my favorite blogs, nutrition stripped (link) if you're interested in checking it out :)

hugs + tomato toast! xo



tomato toast w/ macadamia ricotta, shiso + black lava salt (v + gf)

i like to use a variety of heirloom tomatoes for the toast to pile high while also giving some dimension. the shiso adds a bit more of an aromatic vibe, but if it's not available where you are basil or thai basil is great substitute. 

macadamia ricotta

  • 1 cup soaked raw macadamia nuts, drained and rinsed
  • 1 1/2 tablespoons nutritional yeast
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoon fresh lemon juice
  • 2 teaspoons white mellow miso paste
  • 2 small cloves garlic
  • 8-10 tablespoons filtered water
  • 1/4 teaspoon fine grain sea salt

tomato toasts

  • 6-8 slices whole grain gluten-free bread (or bread of choice), toasted
  • 1/2 pound tomatoes (see notes), sliced with 1/4" thickness
  • 1/2 cup macadamia ricotta
  • 1/4 cup julienned shiso 
  • a few pinches black lava salt (or large grain sea salt)


method

macadamia ricotta

  • drain and rinse the macadamia nuts and place in an upright high-speed blender with nutritional yeast, vinegar, lemon juice, miso, garlic, 8 tablespoons of water, and salt. blend on high for 1 minute, scraping down the sides of the blender and adding water a tablespoon at a time, until you reach a fluffy creamy consistency. taste and adjust salt, vinegar, or lemon as necessary. transfer ricotta to a bowl and cover with cling wrap; refrigerate until ready to use.

toasts

  • remove macadamia ricotta from the fridge and set aside,
  • top toasted bread with macadamia ricotta, sliced tomatoes, julienned shiso, and a few pinches of black salt. cut the toast in half and serve.

enjoy!


similar recipes:


zucchini-basil chickpea waffles w/ tomato + shaved fennel salad

zucchini-basil chickpea waffles w/ tomato + shaved fennel salad

miso-tahini avocado toast w/ black sesame gomasio

miso-tahini avocado toast w/ black sesame gomasio

summer socca salad w/ burst tomatoes + roasted zucchini

summer socca salad w/ burst tomatoes + roasted zucchini

warm fingerling potatoes w/ garlic-turmeric sauce by Lindsey | Dolly and Oatmeal


raise your hand if there are certain food items that you don't gel with.  for a long time i had a strong aversion to cilantro, which i partly blame on a bad guacamole experience when i was younger. however, fast forward a couple years when my husband and i went to costa rica for our honeymoon; we were served cilantro in just about everything, causing me a mild amount of anxiety about whether i wanted to eat most the food there. but after tasting various preparations using different spices and techniques, i was converted forever and now cilantro is one of my favorite herbs. 

i mention this because i've had a random week of eating cabbage for almost every evening meal. this is random because i never ever eat cabbage, the taste and smell is something that's never been appealing to me, and many of the cabbage dishes i grew up with were covered in massive amounts of mayo. my distaste for it aside, i decided to pick up 2 baby cabbages at the market the other week, partly because i thought i would experiment with them, but mostly because they were super cute and tiny. they sat in my crisper for the better part of a week before we went out to eat at frank's fave restaurant, hometown, which virtually has zero vegetables on the menu. so naturally, i chose the cabbage slaw. turns out i loved its subtle cabbage-y flavor and the punchiness from what i can only imagine was vinegar. then we made sara's grilled halibut sandwiches and topped them with a good amount of her cabbage and jalepeno slaw, which was maybe the best thing i've eaten in a while!  

with 2 very positive cabbage experiences i felt confident enough in my fondness for it. i began conceptualizing this potato dish and thought that their vibrant purple color would play beautifully off the muted fingerlings, plus i was thinking that this dish needed a subtle crunch that the cabbage could surely lend. and that it did. i would confidently say that this is one of my favorite combinations, along with the garlicky turmeric sauce which is punchy, and earthy, and perfectly creamy. i suppose the moral of the story is to never shelf a specific food item; that something can be prepared one way and totally not your thing, while if it's prepared a different way can yield a completely different experience. 

happy mid-august, all! xo



warm fingerling potatoes w/ garlic-turmeric sauce (v + gf)

any small potato will work beautifully here, however be sure to adjust the cook time if the potatoes are smaller than your pinkie. the garlic-turmeric sauce gives the potatoes and cabbage a nice creaminess, kind of like a light potato salad. but if that's not your thing, i would suggest maybe using it for dipping.  

| serves 4 as a side |

garlic-turmeric sauce

  • 1/2 cup dairy-free cultured coconut yogurt (i use this one)
  • 2 teaspoons tahini paste
  • 1 1/2 teaspoons apple cider vinegar
  • 1 large (or 2 small) garlic clove, minced
  • 2 teaspoons grated fresh turmeric (or 1 teaspoon dried ground turmeric)
  • fine sea salt + freshly ground pepper

potatoes

  • 2 tablespoons extra virgin olive oil, plus more for brushing 
  • 1 pound fingerling potatoes, scrubbed and cut lengthwise
  • large grain sea salt
  • freshly ground pepper
  • 1 cup shredded purple cabbage
  • 1/4 cup chopped chives
  • a few pinches black or white sesame seeds


method

for the sauce

  • in a bowl, whisk together the yogurt, tahini, vinegar, garlic, and turmeric, season with salt and pepper. taste and adjust as necessary. place in a lidded jar and place in the refrigerator until ready to use. 

for the potatoes

  • preheat the oven to 400*F and line a baking sheet with parchment paper. use a pastry brush to brush the paper liberally with olive oil, set aside.
  • in a bowl, toss together the potatoes and olive oil, sprinkle with large grain salt and fresh pepper. place the potatoes cut-side down on the prepared baking sheet and roast until the bottoms are lightly browned, about 20-22 minutes. use tongs to turn potatoes over and roast until potatoes are golden and tender, about 10 minutes. remove from oven and let cool for 5 minutes. then toss together with shredded cabbage and chives. 
  • remove sauce from refrigerator and give it a good stir; drizzle potatoes with the sauce and toss together. serve potatoes warm with more turmeric sauce if desired.

enjoy! 


more potato recipes


roasted potato salad w/ romesco + herby black quinoa

roasted potato salad w/ romesco + herby black quinoa

twice baked sweet potatoes w/ pumpkin seed dukkah

twice baked sweet potatoes w/ pumpkin seed dukkah

garlicky accordion sweet potatoes

garlicky accordion sweet potatoes