Dairy-Free Gluten-Free Cookies and Cream Ice Cream
The most delicious dairy-free cookies and cream ice cream recipe, using gluten-free Oreos. Can be made vegan-friendly!
Total Time
1hr 40min
5.0
2 Ratings
Author: Pretty Delicious Life
Servings:
8
Ingredients
•
1
can
Full-Fat Coconut Milk
•
1
can
Coconut Cream
•
2
Tbsp
Vanilla Bean Paste
•
1
Tbsp
Gelatin Powder
or Agar Agar for vegan option
•
4
Tbsp
Granulated Monk Fruit Sugar
•
1
pinch
Sea Salt
•
8
OREO Gluten Free Chocolate Sandwich Cookies
Cooking Instructions
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.
2.
While still heating, stir in Vanilla Bean Paste (2 Tbsp), Granulated Monk Fruit Sugar (4 Tbsp), and Sea Salt (1 pinch), whisking again to combine.
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.
4.
Pour ice cream base into a heatproof container. Cover and allow to set in the fridge about 45 mins.
5.
Once the coconut mixture is cool, add to a frozen bowl of ice cream maker and churn according to the machine instructions.
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.
7.
During the last minute of your churning process, add in crushed Oreo pieces and allow the machine to mix in until combined.
8.
Spoon ice cream into pint containers and freeze for at least 2-3 hours prior to serving.
Nutrition Per Serving
CALORIES
1972
FAT
71.7 g
PROTEIN
11.5 g
CARBS
325.8 g
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