Every weekday morning, when we walk onto the campus of Brad’s school, the kind, comforting voice of Jack Johnson greets us over the loud speaker while children scatter like dozens of mice to their classrooms.
Fall is here, hear the yell
Back to school, ring the bell
Brand new shoes, walking blues
Climb the fence, books and pens
I can tell that we are going to be friends
Yes I can tell that we are going to be friends
The weather in Arizona finally suggests that fall is in fact here. School has been in session for two months now, and Brad can write words and sentences in both English and Spanish. I can hardly believe it. He doesn't kiss me goodbye. He doesn't even look back as he bounds in to his class each day.
I am overwhelmed with joy and gratitude.
When he comes home each day, we always have some sort of treat. Lately it’s been popsicles, but now that fall is here, I’m transitioning to an in between snack: spiced cookie and maple ice cream sandwiches. They came about by a random whisper of inspiration, but are surprisingly wonderful.
Maple Ice Cream
yields 12 ounces
1 cup raw cashews, soaked overnight in the refrigerator and rinsed thoroughly
8 ounces agave and maple syrup blend (I found this at Trader Joes, but you could certainly make your own by combining the syrups yourself)
1 teaspoon vanilla
Pinch sea salt
Blend all of the ingredients thoroughly in a high speed blender, then pour into your ice cream maker and follow the manufacturer’s instructions until frozen.
1 cup walnuts
¾ cup dates
Generous pinch sea salt
Pinch of each cinnamon, ginger, allspice
Combine thoroughly in a food processor until you can press into a ball with your hands.
To assemble the ice cream sandwiches, take a tablespoon of cookie mixture and form into a flattened cookie shape. Top with the same amount of ice cream, then cookie layer. (You will have ice cream left over. I recommend serving with my Raw Vegan Apple Tart.
Wrap individually in plastic wrap, or place in a sealed container. Freeze until solid, at least two hours.