Imagine a creamy, dreamy dessert that's completely dairy-free, packed with nostalgic cookies and cream flavor, and so delicious that even non-vegans will be begging for seconds! This vegan ice cream recipe is about to revolutionize your dessert game, proving that plant-based treats can be just as luxurious and satisfying as traditional versions. Get ready to discover a guilt-free indulgence that's quick to make, impossible to resist, and guaranteed to become your new favorite summer (or anytime) treat!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 cups coconut milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup crushed vegan chocolate sandwich cookies
Instructions
- In a medium mixing bowl, combine the full-fat coconut milk and granulated sugar, whisking thoroughly until the sugar completely dissolves.
- Add vanilla extract to the coconut milk mixture and stir until well integrated, ensuring a smooth and consistent flavor throughout the base.
- Pour the prepared mixture into an ice cream maker and churn according to the manufacturer's recommended instructions, typically 20-25 minutes, until the mixture reaches a soft-serve consistency.
- While the ice cream is churning, crush the vegan chocolate sandwich cookies into small, uneven pieces using a rolling pin or food processor, creating a varied texture.
- During the last 2-3 minutes of churning, gradually add the crushed cookie pieces into the ice cream, allowing them to distribute evenly throughout the mixture.
- Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula and ensuring an even distribution of cookie pieces.
- Cover the container with a tight-fitting lid or plastic wrap and freeze for at least 4 hours or overnight to allow the ice cream to firm up completely.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.
Tips
- • Use full-fat coconut milk for the creamiest texture possible - this is the secret to achieving that rich, traditional ice cream mouthfeel. • Ensure your coconut milk is well-chilled before starting for faster and smoother churning. • Don't over-crush your cookies - you want a mix of small and medium-sized pieces for the best texture and cookie distribution. • If you don't have an ice cream maker, you can freeze the mixture and manually stir every hour to break up ice crystals. • For extra decadence, drizzle some melted vegan chocolate over the top before the final freeze. • Store your ice cream in an airtight container to prevent freezer burn and maintain optimal texture. • Let the ice cream sit for 5-10 minutes before serving to achieve the perfect scoopable consistency.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 2g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
