Monthly Archives: September 2015

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I used to be a red wine drinker. I LOVED the big bold reds, dry and sometimes a little fruity. But never sweet. Never ever sweet. Then I was told I was intolerant to red wine. I was shell shocked. Whatever was I going to do?! I've never really been into white wine -I found it lacked the substantiality that red wine provided (maybe I just wasn't trying the right ones.)  ...continue reading


I have always been curious about deviled eggs. I knew they fall into the "love 'em or hate 'em" category of foods, but I never quite understood why. Possibly it could be because I'd never had one before, let alone had a terrible one. They intrigued me. Snacking on a hardboiled egg is a super easy (lazy) way to get a shot of protein with out a tonne of work. Why not jazz it up with some spices and fat?  ...continue reading

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The smell of chocolate and sugar wafts through your home. Giddy anticipation fills you, almost done! Your tiny feet pitter-patter through the kitchen to the warm oven. You peer through the double pane glass to the racks in the oven; flour, butter, eggs, sugar and chocolate creating a miracle inside. The essence of the chocolate chip cookies fills your lungs. ...continue reading

Yup. This is happening. This is absolutely decadent. Soft, chewy cookies and vegan vanilla ice cream? O...M...G... This is best done with freshly baked Gluten Free Chocolate Chip Oatmeal Cookies. Bake them, and let them cool completely. 

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Remove the ice cream from the freezer and let it warm up for about 5 minutes. Not any longer as the consistency of this ice cream is already quite soft. If it's super warm out keep and eye on it! 

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Scoop about 1/4 cup of ice cream and smooth onto one side of the cookie, sandwich with the other side and Viola! Ice cream sandwich. I recommend eating them immediately. You can freeze them, but the cookie will be quite hard so let them sit out for 5-15 minutes prior to eating.

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Gluten Free Ice Cream Sandwhiches
Ooey Gooey Gluten Free Chocolate Chip Oatmeal Cookies & Vegan Ice Cream?! I think so. This coconut based Vanilla or Chocolate Ice Cream from Coco-Bliss works perfect for this recipe.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
147 calories
17 g
29 g
8 g
2 g
5 g
68 g
60 g
14 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 147
Calories from Fat 70
% Daily Value *
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 29mg
Sodium 60mg
Total Carbohydrates 17g
Dietary Fiber 1g
Sugars 14g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Coco-Bliss Ice Cream in Vanilla or Chocolate
  2. Ooey Gooey Chocolate Chip Oatmeal Cookies
  1. Bake cookies at 350 degrees for 8-10 minutes. Let cool for at least an hour. Remove ice cream from freezer and let sit on the counter for about 5 minutes. Scoop 1/4 cup of ice cream onto cookie and smash together. Serve immediately.
  1. You can freeze any that are uneaten- but the cookies will be hard. Let them warm up for 5-15 minutes before serving.
g ceramic & co.
Black Stoneware Plate $48

Photos by 
Hannah Cummins Photgraphy