Buckeye Ice Cream and Gluten Free Walnut Oat Cookies

I thought this ice cream would bring us good luck in the final four against Kansas on Saturday night, but I was wrong. I won't talk about the game, because it was depressing..... but the food we ate during the game was amazing (homemade spinach pasta with veal marsala, made by Nick's friend and boss, Matt. Amazing). The dessert wasn't too shabby either, if I do say so myself.



I could have made buckeyes for dessert on this special occasion, but instead I decided to make buckeye ice cream (a healthier version, of course) and for an added bonus I figured why not make some walnut oat cookies?! After all, who knows when we'll be in the final four again (although I'm hoping it's as soon as next year).

Lighter Buckeye Ice Cream
(Makes ~10 servings, 1/2 cup each)

Ingredients

BUCKEYE PRIDE! (optional, but highly suggested)

2 cups chilled half and half
1 cup unsweetened almond milk
3/4 cup sugar
2 heaping Tbsp. peanut butter
1 Tbsp. unsweetened cocoa powder
1 cup brownie chunks
2 tsp. vanilla extract

Directions

In a medium bowl mix the sugar and almond milk until the sugar is dissolved. Add the vanilla flavoring and the peanut butter. Mix/whisk well until the peanut butter is blended.

Add the chilled half and half, mix well.

Pour the mixture into your prepared ice cream maker and make according to the manufacturer's directions. Once the ice cream starts to get churned, add the unsweetened cocoa powder.

Once the ice cream is finished, add the chunks of brownie. Mix well.

Let chill in the freezer for about an hour, or longer (to get the ice cream to freeze and not be so soft).

Nutrition Facts
(Serving Size ~ 1/2 cup)

Compared to another brand of "Buckeye Ice Cream" (below), which has......

More calories
More fat (especially saturated)
More cholesterol
More sodium

We enjoyed the Buckeye ice cream as we watched our Buckeyes lose....

The rich, flavorful taste almost made up for the awful loss (ok, not even close, but it was delicious ice cream nonetheless).

And why not add some cookies to the mix?!

Whole Grain Walnut Oatmeal Cookies
(Gluten Free, makes ~24 cookies)
Adapted from a Cooking Light recipe

Ingredients

1/2 cup sugar

1/3 cup dark brown sugar

1/4 cup butter, softened

1 tsp. vanilla extract

1 large egg

3/4 cup brown rice flour

1 cup gluten free old fashioned oats

1/4 tsp. salt

2/3 cup golden raisins

1/4 cup chopped toasted walnuts (use a skillet, on medium, and heat for about 5 minutes)

Cooking spray

Directions

1. Preheat oven to 350º.
2. Place first 5 ingredients in a large bowl. Beat with a mixer at medium speed until well blended. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, oats, and salt to egg mixture; beat well. Stir in raisins and walnuts.
3. Drop by level tablespoons, 1 1/2 inches apart, onto a baking sheet coated with cooking spray. Bake at 350º for 12-15 minutes or until lightly browned. Remove from oven; let stand 2 minutes. Remove cookies from baking sheet; serve warm.

Nutrition Facts

(Serving: 1/24 of recipe)

I wasn't going to toast the walnuts in this recipe, because I felt lazy when I made these, but let me tell you it made all the difference. Toast your walnuts. I might even argue that these cookies would have tasted even more amazing with a few more walnuts. Either way, they were so amazing and I will make them again. They tasted great crumbled on top of the ice cream, actually.

Next I want to try this recipe from Grace at Food, Fitness, Fresh Air.

Question: Are you a fan of the peanut butter and chocolate "buckeye" combination? What's your favorite "buckeye" dessert? Have you tried my lighter buckeyes?!