Victory Garden Sundae Series: Lauren Gerrie

We are so psyched to feature Chef Lauren Gerrie for our Sundae Series this month.  Lauren is co-founder of bigLITTLE Get Together, and always up to something delicious.  Her Victory Garden flavor of choice is our Salted Caramel, which she pairs with a dark chocolate shell and peanut butter oat crumble.  Need we say more? I don't think so.  Her recipes are below, so get cracking! Follow Lauren on social media at @biglittlenyc and @laurengerrie. 

Coconut Chocolate Shell (yields 2 cups)
7oz Semi Sweet or Dark Icelandic Chocolate (available at Whole Foods Markets.  You can use any chocolate bar, but the darker the better. . . )
2/3 C Coconut Oil

-Break up chocolate bar and add to coconut oil in a small pot
-Over medium low heat melt the chocolate and stir until completely melted
-Store at room temperature in an airtight container


Peanut Butter Oat Crumble (yields 4 cups)
1/2 C Creamy Peanut Butter (Lauren uses Earth balance coconut peanut butter)
1/4 C Organic Coconut Oil
2 C Organic Oats
4 Tbs Coconut Flour
1/3 C Coconut Sugar
1/2 Tsp Kosher Salt

-Preheat oven to 350˚ and line a sheet tray with parchment paper
-In a small pot melt the coconut oil and peanut butter on medium low heat until combined and melted
-In a large bowl combine oats, flour, sugar, and salt
-Pour coconut oil/peanut butter mixture over oat mixture to coat completely
-Spread mixture over the parchment lined sheet tray and bake for 8-10 minutes
-Allow to cool completely and store in an airtight container

Notes:  You can serve the gelato with the peanut butter oat crumble and coconut chocolate shell anyway you would like.  Lauren plated it in a few different ways.  First, she sliced it into flat discs and served it with the sauce in a splattery fashion (pictured).  Second, she made quenelles by shaping oblong scoops between two spoons, restaurant-style.  Third, she combined everything together mish-mash style back in the pint and ate it just like that.   To prevent gelato from melting too quickly, top with the coconut chocolate shell, then freeze for a couple of minutes before adding the granola.  

We have started a new series for our blog called the Victory Garden Sundae Series.  The concept is to give you new and fun ideas to create sundaes with Victory Garden goat milk gelato at home, inspired by the recipes of artisans and chefs here in NYC and beyond.  As we can often get stuck in our routines and flavor profiles, this series is meant to provide fresh takes on treating yourself to something unique.  Feel free to copy, recreate, expand, and enjoy.