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  My friend Toshi, from Japan, came to NYC to attend the Natural Gourmet Institute. Alas, she is now returning to her country. So last night we had a little party to celebrate her stay in the U.S., had a little cooking school reunion, and said farewell to a funny, unique and talented friend.

In her honor, I made ice cream sandwiches - a marriage of Toshi’s two loves: ice cream and cookies! We'll miss you Toshi!
xo
Kriko

Cocoa Shortbread
Yield - 48 cookies using a 2-inch round cookie cutter
 
½ cup organic cane sugar
2 sticks organic, unsweetened butter at room temperature
1 cup all purpose flour
½ cup whole grain pastry flour
½ cup unsweetened cocoa powder
pinch kosher or sea salt

2 tablespoons sifted cocoa powder
2 tablespoons organic cane sugar

*To make the shortbread vegan, substitute butter with 1 cup cold soy-free earth balance.

1.       Preheat oven to 300°
2.       Sift flours, cocoa powder and salt. Whisk until full incorporated and set aside. 
3.       In another bowl, cream the butter and sugar until fully incorporated.
4.       Add dry ingredients and mix with an electric mixer for 10 seconds. Then use a spatula and mix by hand until a soft cocoa-colored dough forms. 
5.       Shape dough into a mound and slightly flatten. Line a sheet pan with parchment paper, lay down the dough and place another sheet of parchment paper on top. Flatten dough with a rolling pin until it is ¼ inch thick. Refrigerate until firm, about 5 minutes.
6.       Using a cookie cutter of your choice, cut pieces from firmed dough and lay on another sheet pan lined with parchment paper or a silpat.
7.       In a small bowl combine 2 tablespoons of cocoa powder with 2 tablespoons of sugar. Sprinkle on top of the cookies and bake for 10 minutes.
8.       Using the leftover dough, repeat step 5 - 7 until there is no remaining dough.

Vegan Espresso Ice Cream
Yield - Approx. 1 quart

1- 15oz can coconut milk
3 cups almond milk – vanilla or plain
1 teaspoon vanilla extract
1/2 cup organic cane sugar
4 tablespoons instant espresso powder
 
1.       Whisk all ingredients in a saucepan until fully incorporated and sugar is dissolved. Bring to a boil.
2.       Turn down heat and simmer. Let mixture reduce and thicken for 15 minutes. Do not cover saucepan.
3.       Remove from heat and bring to room temperature. For a speedier cool down, transfer mixture to a shallow bowl.
4.       Freeze mixture in an ice cream maker for 30-35 minutes or until frozen.
5.       Using an offset spatula, spread ice cream into a 9x13 baking pan (also known as a brownie or lasagna pan.) Flatten the top and let ice cream set for at least 2-3 hours.

To assemble the ice cream sandwiches:
1.       Press the cookie cutter onto the cookies again and set aside the left over cookies.
2.       Press the same cookie cutter into the ice cream and carefully place the ice cream disk on a cookie and lay another cookie on top.
3.       (Optional) Crumble the left over cookies into crumbs and press the sides of the sandwiches onto the crumbs.
4.       Let ice cream sandwiches set in the freezer for another 15 – 30 minutes.

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