I have a serious case of junioritis, which is why I’ve been absent recently (that and the fact that Lightroom decided NOW was the time to ask for money, and let me tell you, NOW is not the right time at all).
For those of you unacquainted with junioritis, it’s extremely serious so here’s the definition.
A condition that strikes high school juniors. Symptoms include frequent headaches, frequent complaints of stress, random hyperventilation, violent mood swings, and a disinterest in schoolwork. Mainly caused by an overdose of AP classes, a very heavy workload, college visits, extracurricular activies, and school sports. In 99.8% of all cases of junioritis, senioritis will result. There is no known cure. Treatments include snow days or any prolonged vacation period.
So yeah, that basically describes my life right now besides that sports part because I um, have an unusual affliction with ball-phobia but that’s a discussion for next time. In case you were wondering, I’m writing this at half past midnight, after a load of Calculus (those seniors were notttt kidding about it probably being the hardest class in the school ), WebAssign (WHY?!!!!), and you don’t want to know what else. Then I end up in a dark kitchen on Friday, cracking eggs, whipping cakes, and burning sugar to my heart’s content. Life isn’t bad
Oh and lots of ice cream. Ice cream + caffeine are essential.
Anddddd that’s where these lovely ice cream sandwiches come in! Can I write an essay on how amazingly delicious this creamy sweet, slightly bitter soft serve matcha coconut ice cream is? No. First, take a generous scoop, and sandwich it between two fragrant, crunchy crumbly sesame viennese sables. Basically, heaven in your hand, dripping down your arm, and in your mouth. An ode to the end of the summer.
So go make these NOW. Ima gonna do more SAT practice. Ciao!
↑ 75% of my ice cream sandwiches end up like that. I eat them like oreos… And also, they melt.
Whisk about 1/4 cup of coconut milk into a sifted mixture of matcha and cornstarch.
Heat the coconut milk on medium heat with the sugar until bubbles begin to appear. Stir in the matcha cornstarch mixture and pour into an ice cube tray. Freeze until solid.
In a food processor, place all the frozen ice cubes and blend until smooth.
Grind the sesame seeds until fine. Add in coconut oil, salt, powdered sugar, flour, honey, and yogurt and mix until combined.
Roll our into a 1/4 cm thick sheet an cut out circles. Place on a parchment sheet and sprinkle with white sesame seeds.
Bake at 350 F for 10-15 minutes.