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Makes 12 sandwiches
Well, it’s October and it’s still 85° outside. And while I’m craving fall flavors—pumpkin, cinnamon, and ginger—it’s still too hot for cozy desserts. My solution: These soft ginger cookies that sandwich silky lemon custard ice cream. Ginger and lemon are a natural pair, and this dessert is the perfect way to welcome the changing season. Feel free to trade the lemon ice cream for vanilla bean (or even pumpkin since it seems to take over this time of year). Want to know another secret? Sometimes I cheat and buy ginger cookie dough to make an impressive dessert in a pinch.
A pillowy dollop of Coconut Whipped Cream is the perfect pairing to the macerated strawberries and crunchy sweet biscuits of this dessert. If you’d prefer, substitute whipped organic cream sweetened with cane sugar, honey, or pure maple syrup.
COCONUT WHIPPED CREAM
Makes 1 cup
This is one of those cool “who would’ve thought” recipes, and if you’re lactose intolerant or just want a healthier option, it’s a great mock whipped cream. Don’t throw away the coconut milk liquid you set aside in this recipe. Use it to add extra flavor to Thai-inspired dishes, or try it as the liquid in your favorite homemade smoothie.