High Vibe Ice Cream Cups with Popping Chocolate Gomashio | CUESA

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High Vibe Ice Cream Cups with Popping Chocolate Gomashio

Source:

Laura Stec, Innovative Cuisine, co-author of Cool Cuisine – Taking the Bite Out of Global Warming (Gibbs Smith, 2008) (demonstrated on October 4, 2008).

Our food choices can have an equal, and possibly greater, effect on global warming than our driving can! Eating carbon dioxide pop rocks, like the ones in Popping Chocolate Gomashio won’t solve global warming, but they are a great conversation starter about the issues and a fun addition to any dinner party. Gomashio (goma = seed, shio = salt) is a Japanese condiment, most often used on whole grains. This sweet gomashio can be sprinkled over your local organic ice cream, yogurt, pudding, fruit, or our High Vibe Ice Cream Cups. What makes the cups high vibe? Organic, local ingredients, forest-friendly chocolate and coffee, and not having to throw the cup away when you are through – just eat it!

Makes 11 cups

INGREDIENTS

½ cup organic all purpose flour
2 tablespoons organic cocoa powder (look for bird- and forest-friendly)
pinch sea salt ½ cup almonds or walnuts, toasted and finely ground
2 tablespoons brewed strong coffee, cooled (look for bird- and forest-friendly)
½ teaspoon Homemade Coffee Extract (can substitute vanilla extract)
2 tablespoons olive oil (not strongly flavored)
2 tablespoons organic maple syrup
1 pint organic ice cream (any flavor you want)
1 batch of Popping Chocolate Gomashio

Popping Chocolate Gomashio
3 tablespoons brown sesame seeds
1 /4 cup chocolate nibs (look for fair trade and organic)
4 teaspoons organic brown sugar (see note)
2 tablespoons sliced almonds
2 tablespoons pastry pop rocks (optional—sold at pastry stores and online)

Homemade Coffee Extract
1 cup organic vodka 1 cup freshly ground coffee (look for bird- and forest-friendly)

PREPARATION

For the ice cream cups

  1. Preheat oven to 350F. Combine flour, cocoa powder, and salt. Sift. Mix in nuts. Sift again. When all you have left in the sifter is flour-coated nuts, run this mixture through the food processor to get a really fine blend. Add back to flour. In a separate bowl, mix wet ingredients. Fold into flour mixture until just combined. Refrigerate for 20 minutes.

  2. Remove dough from refrigerator. Press one level tablespoon into nonstick mini muffin cups, pressing thinly. Bake for 15 minutes. Remove from oven, cool for 5 minutes, then transfer to a cooling rack. Using a small ice cream scoop or even a large melon baller, scoop a neat ice cream scoop into the cup. Garnish with Popping Chocolate Gomashio.

 

For the popping chocolate gomashio

  1. Heat a stainless steel frying pan (with a lid) on high. When hot, pour in ½ of the sesame seeds (you want a single layer of seeds.) Cover; the seeds should start popping immediately. Toast while shaking the pan as if you were popping popcorn, 30–60 seconds. Watch and listen closely because the seeds burn quickly. The seeds should be lightly toasted, not dark brown or black. Pour popped seeds from the skillet into a medium-size bowl while they are still popping. Repeat with remaining seeds. Add the chocolate nibs, almonds, and sugar; combine. Right before serving, mix in the pop rocks.

    Note: Look for organic, fair-trade sugars and unique varieties, such as dark brown molasses sugar.

For the homemade coffee extract

Combine and let sit in a cool, dark place for 3 days. Strain. Store in cool place.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »