Prep: 10 minutes, Freeze: overnight
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 warm day.
Servings: 4
Add all ingredients (except 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 until they start to 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!