Cooking Instructions
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Step 1
Over low heat, pour
Full-Fat Coconut Milk (1 can)
and
Coconut Cream (1 can)
into a small pot, whisking until smooth. Allow to heat but not fully boil.
Step 2
While still heating, stir in
Vanilla Bean Paste (2 Tbsp)
,
Granulated Monk Fruit Sugar (1/4 cup)
, and
Sea Salt (1 pinch)
, whisking again to combine.
Step 3
Remove from heat and whisk in
Gelatin Powder (1 Tbsp)
vigorously until it has fully dissolved into the coconut milk ice cream base, about 30 seconds.
Step 4
Pour ice cream base into a heatproof container. Cover and allow to set in the fridge about 45 mins.
Step 5
Once the coconut mixture is cool, add to a frozen bowl of ice cream maker and churn according to the machine instructions.
Step 6
While ice cream is churning, add the
OREO Gluten Free Chocolate Sandwich Cookies (8)
to a food processor and pulse to crush. Be careful not to blitz too finely; you will still want pieces of the cookie to remain intact.
Step 7
During the last minute of your churning process, add in crushed Oreo pieces and allow the machine to mix in until combined.
Step 8
Spoon ice cream into pint containers and freeze for at least 2-3 hours prior to serving.
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