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Cookies & Cream Ice Cream

Almond Cow Chocolate Sandwich Cookies and plant-based milk come together to make a creamy, sweet Cookies & Cream Ice Cream! Vegan, dairy-free, and oh so delicious. The perfect treat for a hot summer day!

  • Prep time: 10 min
  • Servings: 4
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Instructions

Add all ingredients (except Almond Cow Chocolate Sandwich Cookies) to a mixing bowl, and whisk. Pour mixture into ice cube trays and transfer to the freezer overnight. When ready, blend ice cubes in a high-speed blender until smooth and creamy, scraping down the sides as necessary. (If you do not have a high-powered blender we recommend letting the ice cream cubes sit out just until they start to slightly soften, this will help them blend better into ice cream.) Pour ice cream into a loaf tin (or something easy to scoop out of) and fold in the chopped chocolate sandwich cookies. Transfer the ice cream back to the freezer for an hour and serve!

Ingredients

2 cans full fat coconut milk ¼ cup favorite plant-based milk (we like Almond Milk) ½ cup agave 2 tsp vanilla extract Almond Cow Chocolate Sandwich Cookies

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