Monday, June 16, 2014

5 Ingredient Cookies & Cream Ice Cream - Vegan, Gluten Free & Soy Free


Miss M really wanted me to make cookies and cream ice cream for her.  Making it dairy and gluten free would be no problem for me but, making it soy free was proving to be a challenge.  I have seen 3 or 4 different gluten free brands of chocolate cream cookies (ya know, the ones that look like Oreo's).  But, every single one of them has soy.  Why do they feel this is such an important ingredient?  Ugh!  Well, just like with the last recipe I made (my vegan, SF, GF Banana Pudding), I was munching on some HappyTot Best Friends Chocolate Pumpkin cookies and realized, they really so taste like the chocolate sandwich cookies without the cream.  So, I set to work on my recipe and came up with an easy to make, 5 ingredient solution.  There is no cooking involved and no waiting for it to chill.  If you keep cans of coconut milk stocked in the fridge, then you would likely be able to make this on a whim.  If you keep them in the pantry, then it's best for you to at least wait for a can of coconut milk to completely chill before making this.  It will be a soft serve when it's done.  It gets pretty hard when fully frozen but, letting it sit at room temp for just a few min, makes it soft enough to scoop.  Honestly, it would probably be softer if you use 2 cans of the full fat stuff, but, I'm trying to keep the calories down here.  ;)

Cookies & Cream Ice Cream

5 Ingredients, Vegan, Gluten Free & Soy Free

Ingredients:

1 can of full fat coconut milk
1 can-full of unsweetend coconut milk (such as Silk or SoDelicious) *pour it into your emptied can to measure)
2/3 C of honey or maple Syrup
1 vanilla bean scraped, or 1/2 tsp vanilla bean paste
1 package of HappyTot Best Friends Chocolate Pumpkin Cookies, crushed

Directions:

  1. Add everything except the cookies to a blender and whip for 30 seconds
  2. Pour into your ice cream maker (follow manufacture instructions)
  3. When the ice cream has gotten pretty thick (about 12-15 min in mine), add the crushed cookies. *Do NOT over-mix*
  4. Serve as is or place in freezer to harden.  It may be helpful to give it a quick stir every 30 min but not necessary.
  *Affiliate Disclosure: Some (or all) of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers.*

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