Imagine a creamy, dreamy dessert that satisfies your sweet tooth without compromising your dietary choices. This Vegan Cookies and Cream Ice Cream is not just a treat – it's a revolutionary dessert that proves plant-based eating can be absolutely delicious! Packed with rich coconut cream, sweet maple syrup, and chunks of crispy vegan cookies, this recipe will make you forget all about traditional dairy ice cream.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 can coconut milk
- 1/2 cup almond milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup crushed vegan cookies
Instructions
- Chill the can of coconut milk in the refrigerator for at least 2 hours to separate the cream from the liquid.
- Open the chilled coconut milk can and scoop out the thick coconut cream layer from the top, discarding the watery liquid underneath.
- In a large mixing bowl, combine the coconut cream, almond milk, maple syrup, and vanilla extract. Whisk thoroughly until the mixture is smooth and well-integrated.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until the mixture reaches a soft-serve consistency.
- Crush the vegan cookies into small, uneven pieces, creating a variety of cookie chunk sizes.
- During the last 2-3 minutes of churning, gradually add the crushed vegan cookies to the ice cream, allowing them to distribute evenly.
- Transfer the ice cream to a freezer-safe container and freeze for 2-3 hours to achieve a firmer texture.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Chill your coconut milk thoroughly to ensure you get the maximum amount of thick cream for a luxurious texture.
- Use high-quality vegan cookies for the best flavor and crunch.
- If you don't have an ice cream maker, you can freeze the mixture and manually stir every hour to prevent ice crystals.
- For extra richness, you can add a tablespoon of coconut oil to the mixture.
- Experiment with different types of vegan cookies to create unique flavor variations.
- Store the ice cream in an airtight container with plastic wrap pressed directly on the surface to prevent freezer burn.
- Let the ice cream sit for a few minutes before serving to achieve the perfect scoopable consistency.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 3g
Fat: 22g
Saturated Fat: 18g
Cholesterol: 0mg
