Every month The Leftover Queen hosts a fun challenge called the “Royal Foodie Joust”. You are given just three ingredients and with your creativity and imagination you are to come up with an original and (hopefully) tasty recipe. This month’s challenge featured these three: From the Sea, lemon or lime, and coconut. I really wanted to join in this month’s joust and also wanted the recipe to be compatible with my blog. I decided that I would use soy milk in the ice cream and make Island Sugar Cookies with okara to pair with it. Definitely a taste of Summer! I almost forgot to mention that the little darlings gobbled this up. They did not guess that it was made out of soy milk and not one drop of dairy!
Island Ice Cream •
1/3 cup fresh squeezed lime juice
1 medium ripe avocado
1 cup coconut milk (unsweetened)
1 cup sugar
5 cups vanilla soy milk
1/4 teaspoon sea salt
1/2 teaspoon pure vanilla extract
1 cup water
1 tablespoon Agar Agar flakes (sea vegetable flakes)
Cut avocado in half, discard seed. Scoop out the avocado flesh into a blender. Add juice, coconut milk, soy milk, sugar, salt and vanilla. Blend thoroughly. Prepare agar agar mixture; In a small saucepan, sprinkle Agar Agar flakes over the one cup water. Let the flakes soak for one minute. Bring the water to a boil, boil for one minute. Let cool for one minute. With blender running, slowly add the agar agar mixture to the blender. Immediately freeze according to your ice-cream maker’s instructions.
Island Sugar Cookies •
Preheat your oven to 325 degrees.
In a large mixing bowl, cream together until light and fluffy:
4 ounces butter, softened
1 cup sugar
Continuing to mix, beat in:
1 cup wet okara, drained and pressed as dry as possible (this is referring to the okara straight from your machine, not dried)
1/3 cup coconut milk (unsweetened)
1 teaspoon vanilla
1 teaspoon lime zest
In a medium mixing bowl combine:
2-1/4 cups white unbleached flour
2 teaspoons baking soda
1/2 teaspoon sea salt
1/2 cup coconut flakes
Add dry ingredients to creamed okara mixture on low speed until incorporated. Refrigerate dough for 30 minutes (if you are rolling the dough by hand, this is an important step. I do not refrigerate my dough, but use a small stainless steel scoop made by Pampered Chef® to shape my cookies. If you use the scoop, gently drop cookie in sugar, turn cookie over, then proceed to place on baking sheet). Roll dough into 3/4-inch balls; roll balls in granulated sugar. Place cookies 2 to 3 inches apart on lightly greased baking sheet; flatten with bottom of a drinking glass. Bake about 12-15 minutes, until lightly golden brown around edges. Cool slightly, then remove to a rack to finish cooling. When completely cool, spread tops of cookies with glaze made of powdered sugar and lime juice and sprinkle with coconut flakes. Makes approximately three dozen.