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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
Course Dessert
Servings 8

Equipment

  • Blender
  • Loaf Tin

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)

Instructions
 

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