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Cookies and Cream Ice Cream

Coconut Cookies and Cream Ice Cream

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Prep Time 10 minutes
Freeze Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 2 cans coconut milk or coconut cream, chilled
  • ¼ cup monk fruit sweetener (I use Lakanto, can sub sugar of choice)
  • ¼ cup maple syrup
  • 1 tbsp vanilla extract
  • ½ cup cashew butter
  • pinch salt
  • 1 box LesserEvil Fudge Brownie Cookies, split into two portions (Can sub cookies/topping of choice)

Equipment

  • Blender
  • Loaf Tin

Method
 

  1. Freeze a loaf in overnight.
  2. Blend all of your ingredients aside from the LesserEvil Fudge Brownie Cookies (or cookie of choice) until smooth.
  3. Add in half of the box of cookies and blend again until the cookie pieces are spread around evenly.
  4. Pour the blender contents into the chilled loaf tin, then break up the remaining cookies over the top.
  5. Use a spoon to stir in the cookie pieces and cover the tin in foil.
  6. Allow the ice cream to freeze overnight to completely harden.
  7. When you’re ready to enjoy the ice cream, let it sit out of the freezer until soft enough to scoop.