Matcha Mint Ice Cream Pie

Matcha mint ice cream pie, anyone? Featuring homemade fresh mint ice cream with a hint of matcha for color and flavor, frozen in a sweet and salty cookie crust with a hidden layer of fudge sauce.

The fresh mint flavor of this ice cream pie is what makes it truly unique, and so much better than the jarring, mouthwashy mint flavor that comes from mint extract. Once you’ve tried fresh mint ice cream you’ll never be able to eat anything else!

Matcha & mint. Mint & matcha. They just sound good together.

But they taste even better together.

The idea to add matcha started with a desire for a green mint without food coloring. What better natural green color is there? But in the end, the matcha does so much more than that, adding another layer of flavor to the bright, fresh mint.

The easiest way to make ice cream more impressive? Put it in a pie crust.

I mean, a heaping scoop of fresh mint ice cream would would be lovely and all, but when you get a crisp triangular slice of ice cream in a sweet and salty chocolate cookie crust…

For the same reason that ice cream sandwiches are the bomb (hello sweet + salty) applies to this pie too.

Also? That hidden layer of fudge sauce in the bottom puts this one over the top.

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Old Fashioned Fudge Sauce

This old-fashioned hot fudge sauce is a tried-and-true classic: just the way your grandmother used to make it (or, more accurately, the way my grandmother used to make it, since this is based on her recipe).

This old-fashioned fudge sauce is divine drizzled on ice cream, but it’s also great blended into a classic chocolate malt, layered in an ice cream cake or simply stirred into a tall glass of milk.

There are few things more satisfying than a big bowl of homemade vanilla ice cream, drizzled and drenched in rich chocolate fudge sauce.

You’re one cherry away from the ultimate fudge sundae. All that’s missing is a pile of rainbow sprinkles.

There are generally two kinds of hot fudge sauce recipes: the melted-chocolate-and-cream ones (often touted as quick and easy – they are basically a really loose chocolate ganache), and then the old-fashioned kind, like this recipe, that’s no less quick and easy despite the “old fashioned” label that might imply otherwise. Think of the kind of fudge sauce you’d get at a retro soda fountain. That’s what we’re making here.

Based on my grandmother’s recipe, this hot fudge sauce is made with cocoa powder, sugar and invert syrup – it’s liquid fudge, essentially. The lack of dairy in this recipe makes it perfect for gifting or storing longer term (although I highly doubt it’ll last very long at all, it’s that good!)

I’d argue that have a good, classic fudge sauce recipe in your arsenal is essential.

But once you’ve got that mastered, well, feel free to go crazy!

For example, this basic recipe can easily be adapted into a chocolate peanut butter fudge sauce or a maple version that is incredible on chocolate chip pancakes (you’re going to have to buy the book to get that particular recipe!)

Looking for some more flavor variations?

Add a splash of creme de menthe or peppermint extract for a chocolate mint fudge sauce that would be perfect for the holidays.

Add a pinch of cayenne pepper and cinnamon for a spicy Aztec chocolate fudge sauce.

Whisk in a tablespoon or two of bourbon just as the sauce comes off the heat for a boozy chocolate delight.

This old-fashioned fudge sauce is a bit thinner than the thick, scoopable stuff you might find in a jar. The invert syrup here keeps it liquid even at cold/frozen temperatures, which means it’s going to stay gooey and oozy even when layered and frozen in an ice cream cake.

It also means you don’t have to warm it up if you don’t want to, it’s perfectly drizzable in its refrigerated form (but, that said, warm fudge sauce on cold ice cream is a thing of beauty).

Old Fashioned Fudge Sauce

Yield: 1 1/2 cups

Cook Time: 15 minutes

Total Time: 20 minutes

Old-fashioned fudge sauce inspired by my grandmother’s recipe, with a cocoa-powder base that’s perfect for drizzling on ice cream or stirring into milk.

Print Recipe

Ingredients:

• 1 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 1/3 cup good quality dark or Dutch process cocoa powder
• 2 tablespoons flour
• 1 cup boiling water
• 1/4 cup golden syrup (can also use maple syrup or light corn syrup)
• 1 tablespoon butter
• 1 teaspoon vanilla extract

Directions:

1. Place sugar and salt in a medium saucepan. Sift cocoa powder and flour over top and whisk to combine. Whisk in boiling water, golden syrup and butter.
2. Bring to a boil over medium heat, stirring occasionally; boil for 8 to 10 minutes or until thickened slightly and reduced by about a third.
3. Remove from heat and transfer to a heatproof bowl; stir in vanilla.
4. Let cool to room temperature, stirring occasionally, for about 30 minutes (don’t refrigerate the sauce until it has completely cooled otherwise it may become grainy).
5. Transfer cooled sauce to a glass jar or airtight container and refrigerate for up to 2 weeks. Warm gently in the microwave before serving.

All images and text © Lindsay Landis / Love & Olive Oil

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Vadouvan Chicken Curry with Smoked Basmati Rice

For a quick and flavorful weeknight dinner, this unique yellow curry is just the ticket: creamy and coconutty and packed with bold, balanced flavor on top of a bed of smoked basmati rice.

It’s a well-rounded, ultra-satisfying meal. What’s more, it’s ready in no time, and makes for some amazing leftovers.

The recipe you see here is certainly not what we started with; changing, evolving and improving each and every time we made it.

After first discovering the brilliance that is Vadouvan (I believe it was a magazine recipe that first mentioned this new-to-us spice blend), we whipped up a deliciously simple coconut curry with little more than chicken and onions. Flavorful, sure, and we definitely made note of its potential, but it was, frankly, lacking in the substance department. We tried adding sautéed spinach, cauliflower florets, and even tofu to give the dish more oomph and substance.

This most recent version, our favorite by far, adds tomato and okra. As it turns out, the hint of acid and sweetness from the tomato and the hearty texture of the okra, not to mention its natural thickening properties, are just what this dish needed.

The okra lends a lovely thick, velvety texture to the curry. Traditionally considered a Southern staple, okra is rather versatile and makes a perfect addition to curries like this one.

Okra is often chastised for it’s slimy texture (once you start slicing it you’ll know exactly what I mean). Here we’ve embraced the slime instead of fighting it: cooked down within the flavorful coconut curry sauce, the slime serves as a natural thickener, resulting in a unique velvety texture that simply can’t be reproduced with traditional thickeners like cornstarch or flour.

That said, the okra can only thicken the curry so much, so please, please use full fat coconut milk here. The lite stuff is simply too thin and watery and you won’t achieve the same rich results.

Can I also just take a moment to admire the beauty of okra? It might seem low-brow, but when you really stop to examine the geometric perfection of this unique pod, you really can’t help but admire it’s beauty. The fact that it’s delicious too, well, that’s just an added bonus.

This particular variety, gifted to us by a food-loving neighbor, is known as Star of David okra. I won’t nitpick the fact that it actually has 8 points, not 6, although I definitely see where they were coming from (since more common varieties of okra only have 5 points).

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