Noona's Ice Cream Stuffed French Toast

with Noona’s Black Sesame Ice Cream

By: Jessica Delph

Who says you can’t have ice cream for breakfast? Deciding to add our Black Sesame Ice Cream to our breakfast today was perhaps the best decision we ever made before 10am. We highly recommend you do the same! Today, we’re in the kitchen making Ice Cream Stuffed French Toast, and we’re here to tell you you will never want to eat normal French toast again after trying this recipe.

If you love french toast and ice cream, bookmarking this recipe is a must!  Not only did we conjure up a tasty recipe for breakfast, but we stuffed it with ricotta! The light and airy texture of ricotta along with its subtle tang makes it the perfect ingredient for our Ice Cream Stuffed French Toast.

To start, let’s make sure we have some Noona’s Ice Cream in the freezer. After ice cream, the most important ingredient is the BREAD! Brioche is highly recommended or a challah, since both have a tender crumb and a buttery sweetness that will add to this dish.

Let’s make this breakfast of champs dessert, shall we?

Ingredients

Serving size 1-3

2 eggs 

1 pint of Noona’s Black Sesame Ice Cream

Two slices of brioche or challah bread 

1 pinch of cinnamon 

1 pinch of sea salt

1/3 cup of Ricotta 

1 tsp lemon zest

1 tbsp Black Sesame Crunchy Butter

honey or maple syrup (optional, for drizzling)

How To Do It

1. Make a pocket or hole in bread by piercing the top of the bread with a knife gently ( the ricotta will be stuffed in here. Be careful not to cut too deep or you puncture our bread pocket.

2. Mix ricotta, sea salt, cinnamon and lemon zest and set to the side.

3. Crack eggs in a shallow dish.

  4. Add 2 scoops of black sesame ice cream in a bowl and microwave for a 30 second burst until it is melted.

5. Whisk melted ice cream with the cracked eggs in the shallow bowl until and homogenous mixture forms.

6. Then, take a spoon and stuff the ricotta filling gently into the pocket we made in the bread earlier.  Here is where you can stuff it to the brim or if you prefer a little less, adjust to your taste.

7. Next, melt some butter in a pan and turn stove on, medium heat.

8. Dip bread in eggy mixture gently both sides until it has soaked up enough egg.

9. Add soaked bread slices to heated pan.

10. Cook until golden brown on both sides, it is okay if some filling oozes out. This should take about 2-3 minutes on each side.

11. Transfer to a plate and either cut across to make sure little triangles or leave whole. The choice is yours.

12. Last but not least serve with copious scoops of Black Sesame Ice Cream. And our secret weapon that rounds out the dish is Rooted Fare’s Black Sesame Crunchy Butter. It’s luxury in a jar and a light drizzle of this along with honey or maple syrup will set you right for the rest of the day.

Dairy-Free/Vegan Version:

If you prefer dairy free, try substituting with our Vegan Black Sesame Ice Cream , and adding 1/2 cup of non-dairy milk to the mix! Cancel out the eggs, and substitute butter with coconut oi!. Enjoy.

Pro-tip:

Watch how it’s made, check out Noona’s Ice Cream TikTok account!

Noona's Magic Shell Topping

with Noona’s Match Green Tea Ice Cream

By: Jessica Delph

Chasing down the Mr. Softee truck almost always ended in victory. Though I have to admit it was a little easier since our Mr. Softee driver has been serving up ice cream to my family for two generations now. My go to items were a cherry dipped cone and the cookies and cream dusted cone. Win win right?

What I did not know was how much of a rarity getting a cone from Mr. Softee would become as an adult. Slowly but surely I stopped seeing the truck as much and then one day it was like Mr. Softee perished all together. Especially with the happenings of self-quarantine, one would be more apt to order such delicacies home. What I also noticed since being homebound were an array of homemade ice cream topping recipes online!

While surfing the web, I noticed a bunch of homemade ice-cream topping recipes and we had to make one too for the books. This recipe is a chocolate magic shell, however you can substitute the chocolate chips for caramel chips or white chocolate chips, and flavor it even! It just takes two simple ingredients and the rest is just pure sorcery you’ll see.

Ingredients

2 tbsp of coconut oil, refined if you can (refined means less of a coconut taste if you prefer)

7 oz of chocolate chips

2-3 scoops of Noona’s Matcha Green Tea Ice Cream

How To Do It

1. First, combine oil and chocolate chips in a sauce pan and melt over low heat. It will not take long, as soon as everything is melted turn stove off and set aside in a bowl.

2. If using a microwave, place oil and chocolate chips in a microwave safe bowl and melt on high for 30 second bursts until an homogeneous mixture forms. Set aside to cool.

3. Scoop out as many or as little of our Matcha Green Tea Ice Cream that you desire. Once mixture has cooled or has come to room temperature( about 15 minutes), drizzle it all over ice cream.

4. You can quickly add nuts or any other toppings before it hardens, completely optional

5. Now watch as the magic unfolds, the mixture should harden in about 30 seconds!

After it hardens, dig in and enjoy! The not so secret secret to this recipe is the ratio of chocolate to fat that adds to the delicate texture. This allows for it to be easily broken by the back of a spoon. When you are done serving, you can then stash the remaining shell mixture in a mason jar, stick it in the pantry and reheat anytime!

Noona's Popcorn Snow Topping

with Noona’s Toasted Rice Ice Cream

By: Jessica Delph

The beginning of the year usually has my schedule pretty packed. With resolutions to uphold, birthdays to remember and holidays to celebrate. And with that, comes a few annual rituals that lead to quality time with loved ones.  An opportunity for us to connect with one another.  Of those family rituals, for some this includes cooking together, sharing a meal together, or watching holiday films.

With this recipe I wanted to connect two of my favorite bonding pastimes. That is movie viewing and eating; popcorn and ice cream more specifically.  This recipe is super simple and includes two of my favorite things: popcorn and ice cream.  I went through a phase where I could not tolerate getting small pieces of popcorn stuck in my teeth, and have found myself planted in the “I love you”  popcorn section. No matter where you are on the spectrum, this recipe is perfect for you.

Lets go!

Tools

a blender, nutribullet will work perfectly

Ingredients

1 container of pre popped popcorn, like Smartfood caramel flavor

2-3 scoops of Noona’s Toasted Rice Ice Cream

5oz of chocolate chips to drizzle on top(or chocolate syrup)

How To Do It

1. With your popcorn, blend about 1 cup of it until it looks like snow. This takes about 30 seconds to a minute. Reserve it in a bowl

2. Microwave chocolate chips until melted. Melt it in 30 second bursts until uniform, then set aside.

3. Then, scoop as many or as little Toasted Rice Ice Cream into a serving bowl

4. Sprinkle your popcorn snow all over the ice cream, we used a brand called Cinema Popcorn found in our local Hmart. The flavor is strawberry and butter salt but any flavored popcorn will be great,

5. Lastly, drizzle chocolate all over snow!

6. Dig in and enjoy!

Pro-Tip: For some extra texture and fun, add some leftover whole popcorn to your bowl! It is highly recommend.

Noona's Black Sesame Bon Bons

with Noona’s Black Sesame Ice Cream

By: Jessica Delph 

Okay, growing up, bon bons were not a household staple, they seemed to be reserved only for the occasional movie theater experience. What are they exactly? Ice cream bon bons are nibbles of delicious mounds of ice cream covered in chocolate.  You win on two fronts, one being totally delicious ( no brainer) and two, no fuss and convenient.  I’m not quite sure why bon bons were sensationalized at the movie theater, but there is something magical about watching a story and eating your favorite snack.  Especially if it’s with loved ones.

Although there are variations of  bon bons you can buy store-bought such as Dibs or ones at Trader Joes, you may find that making them at home tastes so much better. Who knows, they may even make you queue for your Netflix and Chill night.  This recipe, using our black sesame ice-cream, has a thin layer of “anko” at the bottom.  Anko is sweet red bean paste, or what you'll find in the center of many mochi snacks.  You can find it pre-made in many asian markets or if you have time and adzuki beans you can make it at home ! This time, I highly suggest you go straight to your  local H Mart and pick it up Sweet Red Bean

This 3-ingredient bon bon is simple and will have you craving more!

Ingredients 

Yields 2 servings 

1/2 pint of Noona’s Black Sesame Ice Cream

¼ of a cup of sweetened adzuki beans

½ to 1 cup of semi sweet chocolate chips 

3-6 peanut butter cup liner

small sandwich sized ziploc bag

How To Do It

1. Pour ½ of chocolate chips in a bowl and we will temper the chocolate in the microwave or on the stovetop. I tried the microwave method and microwaved the chips for about 1 minute ( and then follow up with increments of 30 seconds until it is all melted. This depends on the strength of your microwave), mix with a spatula making sure the chips have melted evenly.

   2. Pour the remaining ½ of chocolate chips in the melted chocolate to simulate tempering.  

   3. Set out liners on a small parchment lined cutting board or small baking sheet to prep.

4. Use the back of a spoon or tiny kitchen brush and push as much melted chocolate in the liner as you can. We want to make sure that the liner is covered in chocolate from the bottom and the sides, all the way to the top, leaving no nook or crannies empty.

5. You should end up with about 6-7 mini liners filled, you can then put the liners in the freezer to set for about 12-15 minutes. 

6. To prepare, you will want to open up the can of sweet adzuki beans, take out a specified amount  and store the rest in a container. 

7. After 12 minutes, take out a pint of Noona’s Black Sesame Ice Cream first and then follow up with the liners!

8. Spoon a little of the sweet adzuki beans on the bottom of the liner and then follow up with the ice-cream and fill up each liner all the way to the top.  What will dictate how much sweet beans you put is your preference.  The beans add more of a creamy, nutty texture to the bon bon. 

9. Smooth out the ice cream with the back of the spoon to ensure it is flat ( for the final layer of chocolate). Put back in the freezer while we temper the remaining chocolate. 

10. Any remaining chocolate is going to be reheated and you will top off the bon bons. Place leftover chocolate in the microwave for 1 minute.  Add any additional chips as needed, ¼ cup at a time. 

11. Place melted chocolate in ziploc bag, squeeze all air out of bag pushing melted chocolate to one bottom corner of the bag, and close securely. Snip the tip of the bag with a scissors to create a make shift piping bag.

12. Squeeze the chocolate over the ice cream quickly “ pali-pali” (an expression which means “quickly” in korean) with the back of a spoon, Why ? The melted chocolate will solidify and set VERY quickly over the ice cream. Make sure you spread the chocolate over evenly. 

13. Place back in the freezer, at this point you can pop them out in as soon as 5 minutes, wait until after dinner or even pop them in a ziploc bag and store overnight. Enjoy!

Jolly Pong and Black Sesame Milkshake

with Noona's Black Sesame Ice Cream

By: Jessica Delph

Have you ever had that “gotta have it” snack as a child ? There were times when I was little that I  would come home from school, and reach into the cupboard without even looking.  I knew there would be oreos there waiting for me. Or for many of us that was Jolly Pong. 

Jolly Pong is a highly revered Korean cereal snack made from puffed rice. It has a thin and subtle coating of sweetener. It can be eaten by the handful or a bowl chock full of milk. It slowly entered the parket in the 1970’s and steadfast became a childhood favorite. These staple snacks could be anything we needed them to be, a remedy for a long day, a treat after a good one or simply reaching for something familiar. This milkshake empcapesses all of that in a glass. With a little brainstorming I thought a creamy, classic milkshake made with Jolly Pong would taste amazing.  You can find Jolly Pong in a local Hmart or on their website: Jolly Pong . The Jolly pong is extremely popular, it sells out quickly online however you can check other online delivery services if you do not have a local store near you.

What makes a “good” milkshake ? I’d say it's a pretty personal thing, like jolly pong.  Milkshakes are very forgiving and completely customizable based on the person. You might prefer a thicker milkshake, or one who really likes copious amounts of add-ins like oreo cookies or someone who likes their milkshake on the thinner side.  I prefer mine on the thicker side, you can adjust the recipe accordingly, based on your preference.

As a bonus, let's try making some Muddy Buddies ! Now, this is my first time making this as it is a pretty recent discovery. What it is, is cereal based coated in melted chocolate, nut butter, and powdered sugar. The ingredients can vary but those are the central points.  For these muddy buddies I replaced the traditional peanut butter with black sesame paste.

Get ready to taste endless joy with every sip.

Ingredients 

serving size 1

2 oz of milk or non dairy milk, 

3 heaping scoops of Noona's Black Sesame Ice Cream orNoona's Golden Sesame Ice Cream

1 cup of jolly pong

Jolly Pong Muddy Buddy 

4 oz of white chocolate chips 

1 cup of jolly pong 

1 tbsp of Organic Black Sesame Paste

1 tbsp of powdered sugar 

How To Do It 

1. First, to frost your glass, simply place it in the freezer to get it nice and cold. 
   

2. Next, pour milk and jolly pong in a cup for a good soak, for 30 minutes to an hour.

3. While the jolly pong milk is sitting, grab your ingredients for “muddy buddies” microwave chocolate chips in increments of 30 seconds for 2 minutes total. After, with a spoon ( or chopstick )  mix the melted chips with the sesame paste. The color should be like a stone grey when mixed in evenly. 

4. Pour Jolly Pong in and mix further. Once Jolly Pong is coated, the last step is to pour mixture in a ziploc bag with powdered sugar. Seal the bag and shake it until everything is coated with sugar. 

5. You can pour this in a bowl while making the milkshake, because the Jolly Pong is light and airy. It tastes so delicious and refreshing. ( I snacked on a bunch while I was preparing to make milkshake).

6. Next, prepare the ice cream by placing it on the counter top for about 5 minutes before blending the ingredients together.

7. Scoop ice cream into the blender, add the Jolly Pong milk and whatever other mix-ins you'd like to the blender. Adding ice is not necessary, as it will water down the milkshake.

8. Pour milkshake in frosted glass and top with whipped cream, or in my case leftover muddy buddies Jolly Pong. 

9. If you want to try “adulting”, replace milk with liquor of choice and enjoy !

Jolly Pong and Noona’s Black Sesame ice cream milkshake adorned with black sesame muddy buddies !

Loaded Sweet Potatoes

 with Noona's Taro Ice Cream

By: Jessica Delph

What is the ultimate Korean comfort food ? How about a nice roasted sweet potato for your thoughts. Versatile in many ways this sweet succulent tuber has been a deep rooted favorite for years. Traditionally, the bam goguma variety of sweet potato ( chestnut sweet potatoes) are what you will find served in bars or roasting in drum cans on the streets of South Korea, but you can use whatever variety of sweet potato you have on hand, no worries. The beauty of this recipe is that the ingredients are easily accessible and when it comes to preparation, simple is always best.  Now, let's make it the Noona way !

Ingredients:

yields 1 serving 

3- 4oz of purple sweet potato, for recipe purposes any variation of sweet tubers will do.

1 Tbsp Condensed milk ( if not available you can sub with a little sugar or sweetener of choice and milk/non-dairy milk ).

Noona’s ice cream not just any flavor, the nutty and delicious Noona's Taro Ice Cream . How many scoops ? However many your eye allows.

Preheat oven to 375 ℉

Now, Here's What you Do:

1. Clean and scrub your sweet potato skin thoroughly before cooking. We are going to leave skin on for the bake.  Pat dry and place on a parchment paper lined baking pan. When the oven is ready, take a fork and lightly poke holes all over the tiny tubers to make sure they are ventilated.  

2. Then, bake sweet potatoes until tender for small to medium sized potatoes. This will take about 25-30 minutes.  You will know it’s done when you start to see the natural sugars oozing out of it ( this is my favorite part, they are letting you know they are cooked !).  If it is too hot in the summer to turn on the oven, do not fret !You can simply use an air fryer and set it at 400℉ for roughly 20 minutes. 

3. Carefully take out potatoes from the oven, let cool. Slice partly down the middle (careful not to cut the potato in half fully) lengthwise and scoop out the potato meat. While still warm, mix the  potato innards with condensed milk or substitutes, mix until potato has a nice whipped and smooth texture. 

4. Place mixture back in the potato skin like you would with a double stuffed potato skin.

At this point, you have full permission to freestyle it.  You can scoop copious amounts of yummy taro ice-cream and place on top or scoop out the inside of the potato entirely and mix it up with scoops of ice-cream in a bowl ! Enjoy the Lucious swirls of sweet potato and Noona’s Taro ice-cream.

Sweet potato has this creamy subtle sweetness and warmth that never goes unnoticed,and this treat can weather any season.  It is magical, do yourself a favor and take your tastebuds on an adventure with this one. Try it out, let us know your favorite way. 

Pro Tips:

Popping the tuber in the freezer first makes for a fun bake, the potato meat releases from the skin much easier !

Roasted Purple Sweet potato stuffed with Noona’s Taro ice cream flavor and topped with candied chestnuts, the plate is dusted with roasted grain powder for dipping.

Chuseok with a Punch

By: Jessica Delph

You might be drooling at the thought of what the fourth Thursday in November is, but let us try the 15th day of the 8th Lunar month? Does that ring any bells? 

Chuseok ( pronounced “choo-suhk”) is here! Chuseok translates to “autumn eve” and is one of the most festive traditional holidays in Korea. The official day this year is September 21st and the celebration lasts for a period of 3 days, including the days before and after the actual Chuseok date( September 20-22). It usually falls between September and October.  To keep it simple, we can even call it Korean Thanksgiving, Mid-Autumn Festival or the Harvest Moon Festival.

It is a special time to just celebrate and give thanks for the crops harvested, pay respects to ancestors and to look forward to the new year ahead. In fact, usually this time of year the traffic is so heightened in the city areas because many are trying to leave and make it back home, to celebrate with their loved ones it can become a bit of a battlefield getting home. 

How is it celebrated? The family will get together and traditionally wear attire such as Hanbok  and celebrate the year's harvest, play games, also celebrate their ancestors by preparing a table of  food sort of like an offering. This delicate process is very labor intensive yet oh so rewarding. Oftentimes the women in the family would gather and take the time to make everything needed to set the offering.  The meals prepared ideally have to be set in a particular order from East to West and drink.

There are dishes such as jeon ( pan fried pancake: kimchi jeon, gamjajeon) you will find sanjeok jeon on many tables at this time. This particular “pancake” is layered on a short skewer; the layers consist of scallion, imitation crab and beef. It is battered in a little egg and flour after being threaded onto the skewer and then of course fried. Anything fried is a hard yes in my book.

In addition, you will also find what is called songpyeon ( half mooned rice cakes filled with red bean paste, sesame seeds, brown sugar, chestnuts). Depending on the region, sometimes the base ingredients for this sweet treat will vary. Our Noona’s favorite variations are the little green ones made with mugwort.

Other quintessential items include rice from the harvest, asian pears, apples and refreshments.  One of my favorite and quite refreshing too is called “Sujeonggwa”.

Sujeonggwa is a Korean cinnamon punch. It can be served hot or cold and also known to aid in digestion which is why it is often served after meals. It’s like a Korean digestif. The stars of the recipe are super simple, yet magnanimous: ginger, cinnamon and your choice of sweetener. Many variations include dried persimmon at the end to soak up the glorious punch. Lets make it !

Korean Cinnamon Punch 

Because it is so aromatic, yet so delicious I thought you “PSL” ( Pumpkin Spice Latte) lovers may want to give this recipe a try. It is sweet, refreshing, creamy and a nod to Chuseok. 

Not to mention the smell of ginger and cinnamon permatting through your home will set the right tone for fall feels. 

Ingredients

Serving Size 10

5 cinnamon sticks, rinsed

¼ of a cup of sliced ginger

1 cup of honey or sweetener of choice ( date sugar tastes especially great in this )

11 cups of water

1 scoop of Noona's Toasted Rice Ice Cream

Garnish

Pine nuts (optional)

Dried persimmon ( optional)

How To Do It

1. Put ginger into a large saucepan and pour 5 ½ cups of water into the saucepan and bring to a simmer, and continue to do so for about 30 minutes. Pour out the ginger infused water into a heat proof bowl or container. Rinse out the saucepan for the next step.

2. Repeat step one, except this time with rinsed cinnamon and pour remaining water over. Let the cinnamon simmer for about 30 minutes (see pro tip ₁)

3. Once you have your ginger and cinnamon have boiled boil separately, get a larger saucepan or pot( that can hold 11 cups of water), drain the ginger and cinnamon respectively over a sieve and pour into the larger pot

4. Add your sweetener of choice and let this combined ginger, cinnamon concoction simmer for an additional 10 minutes on medium to low heat. Make sure all sugar is dissolved.

5. To serve simply, you can either let the mixture cool down for a couple of hours before serving and top off with ice ! or Serve in a tea cup and place a dried persimmon in the middle, after this sits for an hour or so, the persimmon will soften and release its fruity flavor you can garnish with even more persimmon or pine nuts. 

6. Take a big heaping scoop ( or two) of Noona’s Toasted Rice flavor and put it in a serving cup. Pour cinnamon punch over ice cream ( hot/cold) , use a spoon and mix until ice cream is mixed in evenly.

The added touch of Noona’s Toasted Rice rounds out the cinnamon and ginger flavors, and I dare say is my new fall favorite. Give it a try also Happy Chuseok to you all. Some Chuseok traditions might have shifted a bit, especially with the happenings of last year but at its core Chuseok is a time for families to get together and be thankful. 

Pro Tip 

1. It is said that the ginger and cinnamon should be boiled separately to maximize the flavors and aromas, however if you are short on time go ahead and boil the cinnamon and ginger together for a total of 45 minutes and skip to step 3.

Persimmon season is here ! locally the stores are slowly being stocked with them, if you have trouble finding some dried whole persimmon  in your local market like I did and too really commemorate the Sujeonggwa spirit, I highly recommend joining our Noona Test Club Kitchen and pre ordering our new flavor Persimmon Jubilee !

Honey and “Little Miss Sunshine” Dippin Dots

with Noona’s Turmeric Honeycomb ice cream

By: Jessica Delph 

Dippin Dots, have you ever had a spoonful ?  Dippin Dots are a bit of an ice cream novelty, they have been around for quite some time. Dippin Dots are tiny beaded ice cream spheres that have been flash frozen at extremely chilling temperatures. If you can imagine a bowl of perfectly shaped ice cream pearls then you are on it! These dots come in a few different flavors, and what made them so fun to eat was of course their shape, but also because it is a light, cool treat when you are on the go.  For me, it is a bit of a nostalgia trip as my family and I would take trips to amusement parks every summer and that was our go to treat. They were easily accessible at malls, amusement parks and baseball games.  

This recipe is going to revisit this old school ice cream novelty, with a little added touch of honey.  Now I have been a little intrigued by the “ Frozen Honey Challenge”. The frozen honey challenge has taken the internet by storm but what exactly is it? Honey is poured into an empty water bottle and left to freeze for 2-3 hours. What are the results ? a gummy, gooey bite of nature's candy (sounds amazing).  It is all the rage this summer, honey does not contain much water so it will not freeze as the temperature reaches the freezing point. It will remain “honey like” in character which is why I think the idea is so fun ! We tried it, although ever so sweet and delicious, let us give this trend a boost and a bit more balance to make it that much more enjoyable. 

In comes the mash up you never knew you needed, We have taken Noona’s “ Little Miss Sunshine” Turmeric Honeycomb ice cream , semi sweet chocolate to balance the texture and flavor of the viscous frozen honey. Let’s go !

Tools

Mini ice ball mold tray silicone: size: 243*121*20mm (9.5*4.76*0.78 inch)

Ingredients

1 scoop of  “Little Miss Sunshine” or Turmeric Honey Comb 

6 oz of Semi Sweet Chocolate chips 

1- 2 tbsp of Clover Honey 

1 tsp of coconut oil 

For The Honey Ricotta Drizzle 

1 tbsp of ricotta 

1 tbsp of Clover honey

How to do it 

1.) Take out Noona’s Turmeric Honeycomb ice cream and let it stand for about 5 minutes.

2.) While waiting for ice cream to drop down in temperature, pour the chocolate chips in a microwave proof bowl and microwave for 30 seconds. You will want to take out and stir with a spatula or spoon, repeat this step until the chocolate has evenly melted.

3.) Mix chips and make sure it is evenly melted, we will add coconut oil ( this will help the chocolate harden a bit faster and thicker). Pour chocolate in a measuring cup.

4.) Once chocolate has cooled a bit, it is time to use the silicone mold ! We want to almost fill the cavity with chocolate. To make sure there is no spillage, I chose to use the painting method. With a tiny paint brush I dipped it in the melted chocolate and painted the ice mold right up until the top! If not, just pour a little chocolate in at a time, and tilt the mold side to side ensuring that the chocolate coats each sphere evenly.

5.) Keep repeating step 4 until half the mold is chocolate filled.

6.) Next up, to fill the other side of the mold. Take a small spoon or an individual chopstick and spoon Noona’s Turmeric Honeycomb ice cream into an ice sphere mold. If you want to double the recipe, go for it! 

7.) One silicone molds is full of ice cream, pop in the freezer and let sit for an hour.

8.) Take mold out of freezer, the chocolate side should be firm and hardened, what you will do now is fill the tiny space we left open with honey( straight from the honey bottle). Just the chocolate, make sure all spheres are topped off and then pop back in the freezer for 1-2 hours or if need be, overnight.

9.) This is the fun part ! You can now get a fancy serving bowl (or your hands ready), take mold out of the freezer. Let sit for 5 minutes on the countertop.

10.) Invert the mold and pop finished product out using your forefingers and thumbs ! And serve in a lovely bowl or cone even ! It’s that simple !

Topping: Honey Ricotta Drizzle 

Mix the honey and ricotta together vigorously with a fork or whisk until it is the texture of icing sugar, take a spoon and drizzle all over dippin dots ! This takes the dessert up just a notch. For extra pep in your step try a crack of fresh black pepper ! 

Why don't you try this on for size, dippin dot from your childhood ? Frozen honey challenge 2.0 ?It is a little of both.

Pro Tip

If you do not have a mini sphere silicone available you can purchase it easily online. Or, optionally take the smaller side of a melon ball scooper.  Scoop satisfactory amounts of Noona’s Turmeric Honeycomb in a bowl and drizzle with the melted chocolate AND honey ricotta drizzle ! easy peasy. 

Noona’s Turmeric Honeycomb ice cream and honey filled chocolate Dippin Dots with a honey ricotta drizzle

Peaches and Golden Sesame Cream Trifle

With Golden Sesame Ice Cream 

By: Jessica Delph 

Can it be true? The sun shines and it’s all just peachy. Over the long Labor Day weekend, the team at Noona’s got swept away Netflix binging on The Great British Baking Show and was inspired to make an ice cream trifle using Noona’s Golden Sesame Ice Cream.

Trifle is an easy DIY British-inspired nosh that you will want to keep in the recipe box.  The nature of a trifle will allow you to explore each flavor as they reveal themselves one by one, layer by layer for a pleasant sensory experience.  The layering is simple: fruit based jam, sponge cake laced in spirits, custard and whipped cream. It is traditionally 3 to 4 layers but my favorite part is that there is no one way of building your own trifle.

In today’s recipe, I’m so excited to share this frozen variation of the dessert when paired with Noona’s Golden Sesame ice cream as the custard filling. The nuttiness and richness of Noona’s Golden Sesame ice cream makes for a great transition from Summer to Fall. Try this out for your next get together with friends and family for an instant crowd pleaser. 

Ingredients 

Serving size 2

2-4 slices of Castella Sponge cake, if not available any sponge cake will do, making it from scratch are bonus points !

1 whole white peach, however any variety will work 

1 can of Makku Mango Makgeolli ( see pro tip below for substitutions₁)

1 tbsp of salted butter

For Peach Coulis 

1 tbsp of lemon juice 

1 dash of cinnamon powder 

A sprinkle of salt

1 tbsp of clover honey( or sweetener of choice)

1-2 scoops of Golden Sesame ice cream 

1 tbsp of water

Tools

Any glassware, or bowl in which you can fill with layers, keep in mind the bigger the glassware, the more layers you will need to add. Double up on recipe as needed.

To reference, I used a double proof espresso glass that holds 5.4 oz 

How To Do It 

The most difficult part of this recipe is the coulis, let us start there. A coulis ( pronounced COOL-EE) is quite frankly a fancy name for blitzed fruit or vegetable for a sauce, traditionally thinner in nature to a jam or preserve.

Cut the peach in half, put one half aside and the other chop into small even pieces. You can now relax, at this stage it all gets blended anyway. In a small saucepan put all coulis ingredients in as well as the cut peach( skin on). Bring to a simmer and let cook. Mix gently every few moments until you can just mash the fruit with the underside of a fork. This will take about 6-8 minutes ( the smaller you cut the peach the less time you will need). Turn off the stove and set to the side to cool. 

Next, with the other half of the peach you will want to remove the pit, and then  slice it lengthwise in the same direction the peach was halved. Put butter in a hot skillet or pan, when it starts to bubble on the surface place peach slices in a buttered pan. After, cook on each side for  2-3 minutes. Remove from heat and let cool on a plate.

Then, the coulis is to be blended, a handheld blender is fine as well and blend until smooth. Now that we have all our layers ready we can start to build ! The first layer is going to be a thin layer of Golden Sesame ice cream, add that carefully by spoon. Next is our cake, for ease you can cut the cake into small squares and arrange a layer of cake . Then, crack open the can of Mango Makku and spoon just enough over to moisten our sponge( if you are wondering what to do with the rest of the Makku, bottoms up !). Layer a spoonful of coulis and then the buttered peach, you can decorate it in a festive manner, the final layer before we begin again will be Golden Sesame ice cream. Keep this pattern going until you reach the top( see pro tip₂). That is all, it is super simple and sweet. Why don’t you enjoy what is left of summer with this one, it will take you where the summer never ends.

You can add whipped cream, sprigs of mint, or remaining peaches on top for decoration. You can enjoy it immediately or store it in the freezer until show time. This recipe is completely plug and play with flavors and ingredients, you are bound to even make it your own once you get a taste. This layered bite sized pleasure will have you singing ! Geonbae. 

Pro Tip 

1. Makgeolli ( pronounced Mahk-oh-leee) is a Korean alcohol spirit. Makgeolli is as rich culturally as it is in your bowl. It is considered an unfiltered rice wine. Brewed traditionally with just water, rice and nuruk ( fermentation starter). Because of this Makgeolli tends to split, it is usually served in a bowl or something with a wider surface area so the sediments have room to disperse. It is milky, fizzy, and creamy oh my. Makku, is a popular brand of Makgeolli that is more accessible. With this, I recommend you shake before opening can, to make sure you get the full flavor experience.  If you cannot find any locally, you can use Peach schnapps instead of makku or no spirits at all ! It is up to you.

2. When layering, I recommend starting from the outside in. Simply line the outside of the cup with the ingredient first to make sure it looks great from the outside of the glass and then spoon the remaining ingredient inward, towards the middle of the glass.

Super Simple Ingredients for Trifle !

Strawberry Mochi “DIY”fuku With Toasted Rice Ice Cream

By: Jessica Delph

Can you think of a satisfying way to beat this summer heat? To top it off, with something sweet? Strawberry Daifuku is a popular spring dessert composed of plush mochi, juicy strawberries and sweet red bean paste. Let us carry this dessert into summer, shall we? When this magical treat is ready to eat, you’ll find there is no better duo than strawberry  that perfectly balances the toasted rice sweet cream. Our ice cream variation on the traditional strawberry mochi is super fun and easy to recreate. If you’re feeling ambitious, you’re welcome to make your mochi dough from scratch, but today we’re going to show you a way that’s much quicker and without the mess.

Ingredients 

Makes 1 serving 

3 to 4 small to medium sized strawberries ( the smaller the better )

1 pack of rice paper wrappers

1 to 2 scoops of Toasted Rice flavor ice cream 

1 tbsp of potato or corn starch

Tools 

A silicone mold, of any shape will do( as long as it can house the strawberry), which I used a 2”𝘅2”𝘅2’’ dimensions ice cube mold for this. ( review pro tip below ٖ )

Prep

To start, let us talk about strawberries.  To keep them at their best, looking lucious and radiant we have to prepare them carefully. Do not wash your strawberries until you are ready to use them.  To keep them at their prime, start by rinsing off your little strawberry gems thoroughly. I like to use the vinegar wash method. Fill a bowl with water and vinegar, with 1 part vinegar to 4 parts water ( 1:4), This means ⅓ cup of vinegar for every 1  ⅓ cup of water. You can adjust the amount as needed for how much strawberries you are cleaning ! Let strawberries sit in water for  15 minutes. Give one final thorough rinse off under running water and pat gently with a towel to dry. As pictured I do not hull or cut off strawberry stems as they are edible and pretty, however feel free to set them free if that is your preference.

How To Do It 

The assembly is foolproof ! With your silicone mold ready you will first start off with a layer of  “Toasted Rice” ice cream. If you do not have a silicone mold that is the same height of strawberry do not worry, see pro tip below. The kitchen is your safe space to create and enjoy !

Take a small spoon or baby spatula and layer mold with ice cream about ⅓ of mold height. This will be our foundation for the strawberry. You will then burrow your strawberry snuggly in the middle of ice cream. You want it fixed in the middle before putting it in the freezer for the 1st freezing treatment. Put strawberries in the freezer for up to 1 hour. ( Do not forget to place the pint of ice cream back in the freezer as well for the time being).

Take silicone mold out of the freezer, give the strawberry a light tap to make sure it is quite fixed. Scoop and layer remaining ice cream around the strawberry to fill in the gaps. Our mission is to encapsulate the strawberry in ice cream, and finally cover the top of the strawberry with ice cream. We do not want to see it at this point.  Place back in the freezer to set 1-3 hours or can be left overnight if serving next day. 

For this next step make sure you are ready to serve immediately( freezing the wrapper makes for a very rigid texture). Take two, I repeat two wrappers and dip to saturate in lukewarm water to make them pliable.  In this case because we are using it for a cold treat, it is ok to reconstitute it in lukewarm to warm water.  You will feel it soften as you work the wrapper. Do not worry. When the wrapper is soft it is VERY sticky, place it on a cutting board. Next, pop out your encapsulated strawberry and place in the middle of the wet rice wrapper. The last few steps will happen relatively fast since ice cream does the unthinkable outside of the freezer ( even I melt when it is too hot). You will fold the wrapper  around it and place it seam side down (review pro tip below₂).

After covering all strawberries, pour the cornstarch in a bowl and dip mochi for the dusty finish. I like to serve this up sliced in half. With a creamy matcha latte ( iced or hot we do not discriminate)  in one hand and strawberry mochi in the next. How do you like yours served up ?

Pro Tip

1. If you do not have a silicone mold, you can use a mini muffin tin lined with cling film, any shape will do as long as depth and height cover the small strawberries. 

2. When folding the rice wrapper around the strawberry, try to have the wrapper of similar geometric shape, so that when folded over it is more seamless and less overage. For example my mold happens to be in a square shape, before wetting the wrapper wrapper, With kitchen scissors, I cut the wrapper into the shape of a square. When you are doing so, be mindful you want the rice wrapper dimensions to be BIGGER than encapsulated strawberry so that it can cover it ( like a baby in a blanket).

Strawberry “DIY” Fuku with Toasted Rice Ice Cream

Message from Founder: #StopAsianHate

Hi Everyone,

Hannah, here. I’m the founder of Noona’s and a first generation Asian-American born and raised in NYC with parents and family members that came to this country for a better life.

We are a diverse team and as human beings, as Asian-Americans, as people of color, as a female-led company, we have all experienced and endured racism throughout our lives, not just when growing up. We have been watching closely the year-long build-up in anti-Asian hate crimes and are increasingly more and more heartbroken and feeling sick to the bone. Yes, sometimes it comes from a place that is not of malicious intention. No matter the intent, actions and words can hurt a lot, cause real damage and lead to death and violence. It’s not only the apparent hate but the pervasive fetishization and hypersexualization of Asian women. Since I can go on and on about that, I’m just going to leave that there.

I think it’s pretty clear, but Noona’s proudly celebrates the Asian-American story through flavor and delicious ice creams. This is the way I know how to fight racism and make a space and sense of belonging here. Before Noona’s, I didn’t feel like I truly belonged anywhere. I actually needed to create my path as so many of us do, so I did. I created a space that could bring me joy and bring others joy, and I built it up in a way that is now making splashes in the marketplace. It wasn't just me, though. It's thanks to everyone that purchases our products and recommends them to their audience. It's thanks to everyone that spreads awareness and takes a stand. It's thanks to everyone that values makers, growers and the faces behind the foods and products they eat, use and love.

It’s up to each and every one of us to spread awareness, take a stand and do what’s right. #stopasianhate #stopaapihate #asianlove #asianamerican #spreadlove #bekind

Much love,
Hannah
aka noona aka your ice cream noona

Noona's Shine a Light

The Noona Team is excited to announce a new ice cream collection: Noona’s Shine a Light. ✨✨✨

This new collection is an initiative that was created to shine on a light on the makers of the food we love, specifically women of color, and come together to use food as a catalyst for change. Diversity is delicious, and food comes from so many different voices and deeper matters.

In the following weeks, we’ll be revealing new ice cream flavors - each in collaboration with some of our favorite women in food. Below is a list of the 5 food makers we’re collaborating with:

🍦Denise @dgwoodard of @partakefoods 
🍦Kristen @kristenlkish of @arlogreyaustin 
🍦Essie @essieizspicy of @essiespice 
🍦Yvonna @yvonnakopaczwright of @lomarfarms 
🍦Katie @kaaatink of @receptionbar.nyc 

These flavors will be available for preorder soon enough! To support and raise awareness for organizations doing critical work to fight oppression, racism and injustice, a portion of proceeds will go to the following:

@mpjinstitute
@innocenceproject
@foodequality
@thelovelandfoundation
@aclu_nationwide

More deets and updates to come!

BLACK LIVES MATTER. A message from our founder.

BLACK LIVES MATTER. And Asian American empowerment was born from the foundations built by black activists. At Noona’s, we are getting to work, learning more about the historic connections between black Americans and Asian Americans. Noona’s was founded on the unwavering belief that there is a need for more room at the table for people of color. Yes, we focus on Asian American representation, but it is rooted from the belief that all humans are 100% equal. Racism and acts of hate that spread and kill black people’s lives cannot exist anywhere! 

America is burning, and it is the reality of the deep-rooted racism and injustices that are our nation’s most shameful existence. The murder of George Floyd by four Minneapolis police officers was brutal, senseless, and downright wrong as were the killings of Ahmaud Arbery, Breonna Taylor and every single black person before them. There is no peace without justice. Martin Luther King, Jr. was the one that said, “A riot is the language of the unheard.” Action is needed, and this is not about showing support for a just day or two or a week or two. And this isn’t just about the shocking incidents captured on video or the news. It’s also about the implicit bias and quiet discrimination that happens every single day, even behind closed doors! 

It’s about the persistent inequality and disparities in all sectors of life. It’s about a shameful and destructive lack of progress on race and equality in a country that celebrates progress in so many other areas. 

Everyone has a part to play in making things better, and making ice cream is how our company channels personal emotion and core beliefs into something tangible, sharable and for good. We donated 100% of our profits from the past week between @thelovelandfoundation @aclu_nationwide @audrelordeproject @naacp — all doing critical work for protecting voting rights, healing our black communities and addressing the multiple issues impacting LGBTSTGNC People of Color communities. 

We’re working with our community of food makers and ice cream lovers, and will be sharing with you our collective acts of allyship through ice cream.

✊🏿✊🏽✊🏼✊✊🏻

With love,

Hannah Bae

Founder, Noona’s

Matcha Affogato Float with Toasted Rice ice cream

Try this delicious variation on the traditional vanilla-and-espresso dessert.

A warm, emerald green matcha meets our signature Toasted Rice ice cream for a classic flavor pairing yet fun new take on traditional affogato.

The trick to good matcha is to keep if from clumping, so be sure to add just a little bit of water at first, and blend to form a paste. Use a small metal whisk to ensure you have removed all clumps. For the best results make sure you source high-quality matcha that's bright green and fresh.

Ingredients

• 3 teaspoons (about 5-6g) organic culinary matcha green tea powder

• 1/2 cup hot water (at 175ºF)

• 1-2 scoops Noona’s Toasted Rice ice cream

Instructions

1. Pour matcha in a small bowl. Add a few drops of hot water and whisk to form a paste. After all clumps are removed, gradually add the rest of the hot water, whisking until smooth.

2. Refrigerate the matcha tea if you’d like your matcha affogato chilled and not hot.

3. Scoop ice cream into a separate bowl for eating.

4. Pour matcha over ice cream and serve.

Ice cream care packages for our local healthcare heroes

Dear Friends

About a week and a half ago, we received a message from a nurse named Emily. She currently works at NYU Langone Health and treats patients fighting for their lives due to COVID-19. She expressed how much she loves Noona’s and wishes she could just take a break and enjoy our ice creams. After hearing her story and what it’s like to be a healthcare worker in this pandemic, there was no way I was going to end our conversation without showing my admiration and gratitude for her selflessness and bravery. Our team is now preparing ice cream care packages to be sent out for her and the NYU Langone Health family.

As a small ice cream company, we are a team of people who value hospitality and consider our customers as family. We don’t feel fulfilled unless we are making ice cream and providing joy for others, and as a business, it’s our job to find ways to support and care for our family and community during this time.

To everyone placing online orders — your orders are contributing to our ability to brighten the lives of nurses, doctors and other healthcare workers, and show them our appreciation. The shipping cost of your order will go to ice cream care packages to NYC hospitals. You can also make a separate donation by adding “Hospital Donation” to your order, or simply making a donation here.

If you’d like to organize an ice cream care package for a hospital in Brooklyn or Manhattan, please contact me at Hannah@noonasicecream.com. 

- Hannah

Noona's dalgona aka ppopgi (뽑기)

Happy Friday, everyone! Today, I want to share our ppopgi (dalgona) recipe. Everyone (including yours truly) has been making the South Korean coffee drink known as Dalgona Coffee, so we thought it’s about time we shared our thoughts and explained what dalgona is.

Dalgona is also called ppopgi, an old-fashioned Korean honey candy and popular throwback street food. Imagine if American honeycomb and toffee had a baby. I clearly have a thing for ppopgi and love making it.

When my mom was in elementary school in Seoul, South Korea, there was a ppopgi vendor outside her school every day and the memory of it brings back a smile. With great excitement, my mother told me how she and her friends would gather around the vendor and watch him melt the sugar, mix it and add baking soda to make the candy. My mother went on to say that the vendor also had a few different patterns he’d press onto the candy before it completely hardened: a star, a fish, a bird. If you ate the candy around the design without cracking it, you would win a free ppopgi! My mother and I laughed the entire time she told me her childhood ppopgi story. It’s the inspiration behind Noona’s Turmeric Honeycomb ice cream aka Little Miss Sunshine.

At Noona’s, we make our own ppopgi and add it to our Turmeric Honeycomb flavor. Our ppopgi is not as sweet, a little denser and slightly darker in color than the American honeycomb you maybe used to. Ribbons of gooey ppopgi and turmeric’s sunshine yellow hue make this flavor an instant favorite. It’s truly a flavor that makes me smile, and I’m happy others feel the same way.

Surprisingly, ppopgi is really easy to make but it does require your undivided attention and patience!

Before getting started, check to see if you have a candy thermometer in your stash of kitchen tools. I’ll admit, I don’t use a candy thermometer to make ppopgi. I eye it, but to successfully do that takes time and experience. If it’s your first time making any temperature-sensitive recipe, I’d invest in a candy thermometer. If you don’t have one and really want to make some ppopgi now, expect to try more than one or two times to get it just right.

INGREDIENTS

3/4 cup (150 grams) sugar

1/8 cup (40 grams) inverted sugar syrup or corn syrup

1/4 cup (2 oz) filtered water

2 tsp (9 grams) baking soda

one squeeze of honey (optional)

pinch of salt

METHOD

1. Line a 18x13x1 half sheet pan with parchment paper.

2. Place the sugar, syrup, honey (optional), salt and water into a medium-size, solid-based saucepan over medium-high heat. Let the mixture sit for 30 seconds and then lift the pan up and move it around in circular motion a few times so that the sugar has integrated with the water. It’s best to not stir the actual mixture with your spoon. When you settle the pan back down, lower the temperature to the lowest heat possible. Continue to cook until the mixture turns into a golden sesame color and reaches "hard crack" stage, or 300°F (154°C) on a candy thermometer. It takes me anywhere from 20-28 minutes to get to this point! I set a timer, so I can do other things in the meantime. If it’s your first time, I’d pull up a chair with some ice cream and watch the mixture evolve.

   1. When the color of your honeycomb mixture starts to turn amber, measure out the baking soda and set aside. Have a wooden spoon or spatula ready for use.

   2. As soon as your ppopgi mixture reaches the right temperature or color, pour the baking soda in. With your wooden spoon, quickly whisk to combine evenly; the mixture will begin to foam up like a mini volcano! Remove the saucepan from the heat and spread across the prepared pan in an even layer. Let cool.

   3. Immediately place your saucepan in the sink under hot water, so you don’t have to spend time scrubbing or soaking your pan for days. If you place your pan under hot water right after use, the baking soda residue will lift the hardened candy off of the pan without a single scrub. If you need to scrub anything off of a pan, a little bit of baking soda helps to lift up the stains.

   4. Cool for at least 15 minutes, then pierce the ppopgi all over with a small knife (one that you’d use to cut an apple) to break into pieces.

   5. Store any uneaten ppopgi in an airtight container or ziplock bag, otherwise it will absorb moisture from the air and get sticky and even soften/melt. Enjoy!
      
      Note: Ppopgi will keep for 1 week at room temperature in an airtight container. Do not store in refrigerator. Instead store in freezer to keep for 1 year or even longer.

Jackie's banana bread

The simple act of making a sweet treat can be therapeutic and brings smiles to the table. It can also provide a sense of belonging. I feel great calm when making ice cream or other sweet treats, and I think it’s because I like seeing different ingredients blend together, becoming one. I love seeing everything in one big pot, living harmoniously with one another.

Today, I’m turning inward and thinking about the things that have shaped me, and us, through the years: financial burden, resilience, trauma, community, depression, hopefulness, isolation, uncertainty and love. There are so many ways to understand and support one another.

Last night, I made my favorite banana bread with a recipe that I’ve cherished for years. It’s a family recipe that Jackie (my mother-in-law) left behind. She passed away before I had the chance to meet her, and it’s been through my husband’s foods and her recipes that I have gotten to know the amazing woman she was. In joyous celebration, I hope her banana bread flavors your day and creates a sweet moment.

INGREDIENTS

2 1/2 cup AP flour

1/2 tsp kosher salt

1 cup sugar

2 tsp vanilla extract

pinch of nutmeg

1 large egg

1 cup mashed ripe bananas

1 tsp lemon zest

1/2 cup whole milk

3 tsp baking powder

1/4 cup butter

METHOD

Preheat oven to 350 degrees F. Lightly grease a 9x5 loaf pan that is at least 3 inches tall.

1. In small bowl, mash bananas with vanilla extract and nutmeg and fold in lemon zest and milk. Set aside.

2. Sift flour, baking powder and salt in medium bowl and set aside.

3. In larger bowl, beat sugar, softened room temperature butter and egg until smooth and lightly aerated. Then fold in banana mixture.

4. Slowly fold in mixed dry ingredients until fully incorporated.

5. Spread the batter into the prepared pan. Bake for 70-80 minutes, or until light pumpkin color, and firm on top.

A fun dessert pairing

Warm up a slice of banana bread in a bowl, add a couple scoops of Noona’s Black Sesame (dairy or vegan) and top off with a dollop of whipped cream. Garnish with whatever you’d like — when we have extra bananas, we like to caramelize them for another layer of deliciousness!

Noona’s breakfast cake (is a gluten-free carrot cake)

There are so many changes that are happening minute by minute, and it feels a bit strange and difficult for me to share and post new food ideas or any recipes. I feel this way given that it’s been hard on people to get their hands on certain items. Those items are different for everyone for a multitude of reasons. For me, I can still find TP (toilet paper) but can’t seem to get my hands on any all-purpose flour, of any brand or type. Even online stores and services that deliver to me are sold out.

As someone who cannot go a day without having a sweet treat, I decided to look and see what flours I do have. I found a small amount of two of my favorite gluten-free flours in my freezer: almond and buckwheat. I don’t use these flours often but find them useful for certain recipes, so I keep them in my freezer to maintain a certain level of freshness and quality.

Because of this, every baked good I make will be gluten-free during this time. The way I bake is also changing as I’m reducing my spendings. I’ve been making easy and comforting favorites but in SMALL batches, since it’s just me and my husband. Instead of using 8 or 9 inch round pans I’ve been turning my cakes into baby loaves with a tiny pan we use to make brioche and pate.

This breakfast cake is a carrot cake, but I’m now calling it “breakfast cake” because I made it in a small 3x8 pan since who knows when a certain ingredient will become unavailable to us. Making this cake is a new favorite of mine, and I prefer it over the decadent American original. I like a little sugar in the morning and prefer to get it from a tastefully sweet treat instead of adding sugar to my espresso or tea, so this cake has been a real comfort to our mornings.

You can make this recipe in a round pan if you’d like. Do what works for you. Make cupcakes. Make tiers. Experiment with what you do have. I understand not everyone has tiny pans.

As mentioned, this recipe is different from the rich American original. It is far more reminiscent of an everyday rustic Italian treat. It’s also free of dairy and gluten, and made with almond flour and buckwheat flour. Like many of my favorite treats — it may not be visually beautiful to look at and what people call “instagrammable” but it is absolutely delightful to eat.

noona’s breakfast cake

Note: To make this recipe in a 9-inch pan, just double the recipe.

INGREDIENTS

Serves: 6-8

2 medium carrots (approx. 125-150g/1 cup)

20 grams dried fruit of your choice (optional) — I had some dried cranberries in my pantry, so I used those.

1 oz amaro or any liquor (optional) — I used an amaro called Cardamaro.

75 grams sugar

2 oz regular olive oil plus some for greasing

1/2 teaspoon vanilla extract

1 extra large egg

125 grams (1 cup) almond flour — this recipe works with 1:1 substitute with any gluten-free flour or regular AP flour, so use whatever flour you have :)

20 grams (1/8 cup) buckwheat flour (optional) — I just love buckwheat. You can do all almond flour with 145 grams instead of 125 grams.

1/4 teaspoon of finely grated lemon zest

a pinch of your favorite warm spices — I added a pinch of nutmeg and cardamom

METHOD

I used a 3x8-inch loaf pan. You can use a round cake tin pan to make this recipe. If you’re using a 9 inch round pan, simply double this recipe.

1. Preheat the oven to 350°F. Line the base of your pan with re-usable non-stick silicone liner or baking parchment and grease the sides with olive oil.

2. Grate the carrots in a processor (for ease) or with a coarse grater, then sit aside in a bowl.

3. Put the dried fruits in a small saucepan with your choice of liquor, bring to the boil, turn down and simmer for 3 minutes.

4. Whisk the sugar and oil - I used a spatula but would use my freestanding mixer for a bigger batch. Whisk until creamily and airily mixed.

5. Whisk in the vanilla extract and eggs and when well whisked, fold in the flours, spices, grated carrots, dried fruits (if used and with any liquid that clings to them) and, finally, the lemon zest.

6. Scrape the mixture into the prepared pan and smooth the surface with a rubber spatula. The batter will be very shallow in the pan if using a round cake pan instead of a loaf pan.

7. Put it into the oven for 40-50 minutes or until the cake tester comes out slightly sticky but more or less clean.

8. Remove from the oven and let the cake sit in its pan on a wire rack for 10 minutes before taking it out and leaving it on the rack to cool.

9. If serving the cake for a party or just because you want to have some fun with it, remove the cake to a plate to serve; add scoops of Noona’s Turmeric Honeycomb or Noona’s Vegan Rose Ginger (for keeping it dairy-free) on top of the cake or in a bowl to spoon alongside.

ADDITIONAL NOTES

TO MAKE AHEAD: The cake can be baked up to 3-4 days ahead. Wrap tightly in clingfilm and store in airtight container in a cool place. Will keep for total of 6-7 days.

TO FREEZE: The cake can be frozen, carefully wrapped for up to 4 months. Defrost at room temperature when ready to eat. Do not refreeze, please.

A note from our founder

Dear Friends,

In the wake of the global health crisis that we’re all facing, I want to share the necessary conversations we’re having with our small team. There is no easy course of action and our goal is to honor our value of compassion, care and resilience.

We will continue on with business in order to provide you with sweetness and comfort. Our online shop and team are here for you and all your frozen dessert needs. Our distribution network is working hard with your nearby grocery stores to keep our products stocked. Please email us or get in touch via social media platforms if you have any questions or want to discuss anything with us. We have implemented appropriate measures to ensure food safety, cleanliness, and the health of our community. We are closely monitoring the CDC and are following all guidelines. 

Here’s to being strong and resilient while having the fears and the anxieties. Our heart goes out to everyone and all small businesses worldwide.

- Hannah

aka noona