Organic, Real Food on a Budget – Cheesecake Ice Cream with Gluten Free Graham Crackers
I gotta be brief because our bags are packed and we’re on our way out the door, headed for the mountains of Colorado . Yep, that’s right. I’m off to Black Mountain Ranch with my two girls and my friend Jenny. We’ll spend the week horseback riding, camping, star-gazing, eating great food, participating in a cattle drive and enjoying the Colorado air.
I love ice cream sandwiches but they’re way overpriced at the market. Especially the organic ones. But here I give you cheesecake ice cream with homemade graham crackers. It’s like a big ‘ole slab of cheesecake, but lite, cool on the tongue and much cheaper. Enjoy, and stop back to hear all about our adventures at the ranch. Giddy-up!
If you'd like to make 1 quart of ice cream simply double the recipe.
For the ice cream:
- 3/4 cup whole milk
- 1 1/3 cups heavy cream
- 2/3 cup maple syrup
- 4 ounces cream cheese, room temperature
- 2 large egg yolks
- 1 teaspoon vanilla extract
Heat the milk, cream and maple syrup in a medium saucepan over medium heat until steaming. Meanwhile, place the cream cheese, egg yolks and vanilla in a mixing bowl and beat together until smooth (don't worry if it's a bit lumpy). With the mixer running, pour about 1/2 cup of the hot milk mixture into the cream cheese mixture. Pour the cream cheese mixture into the remaining hot milk and whisk until thick, about 4-5 minutes. Pour into a large bowl and chill completely.
When chilled, pour the mixture into the bowl of an ice cream maker and freeze according to manufacturer's instructions.
Copyright 2013 Deliciously Organic
Gluten Free Graham Crackers
For the dough:
- 3/4 cup oat flour (make sure it's gluten-free)
- 3/4 cup sorghum flour
- 1/4 cup brown rice flour
- 1/2 cup arrowroot flour
- 3/4 teaspoon gelatin
- 5 tablespoons organic whole cane sugar or Sucanat
- 2 teaspoons maple syrup
- 3/4 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse sea salt
- 1/8 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
- 1/4 cup plus 2 teaspoons molasses
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Place flours, gelatin, whole cane sugar, maple syrup, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse 4 times to combine. Add the butter and pulse 7 times until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract to the dough and process until the dough forms a ball. The dough will be very tacky. Pour the dough out onto a large piece of plastic wrap, and flatten the dough into a 1/2-inch thick disk. Wrap in plastic wrap, and refrigerate for 45 minutes.
Preheat the oven to 350° F and adjust rack to middle position. Unwrap the chilled dough and place it onto a piece of parchment paper and sprinkle the top of the dough with flour (I prefer to use arrowroot flour). Using a rolling pin, roll the dough out until it is 1/8-inch thick. Pick up the rolled dough and parchment paper and place on a large baking sheet. Using a knife or rolling pizza cutter into 2-inch square pieces. There will be small pieces of excess on the sides (I baked them along with the crackers and ate them as a snack later). Using a fork, poke holes on the top of the dough. Place baking pan with dough in the oven and bake for 25 minutes or until the edges just start to darken. Remove from the oven and cool completely. Once completely cool, break into individual crackers. Store in an airtight container. The crackers will keep for 1 week.
Copyright 2013 Deliciously Organic
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