Cookies and Cream Nice Cream
Ingredients
The base
-
2
cans
full-fat coconut milk
-
1
cup
granulated sugar
-
1
tablespoon
pure vanilla extract
-
½
teaspoon
sea salt
The mix-ins
-
1
cup
crushed chocolate sandwich cookies
-
1
tablespoon
vodka (optional)
Instructions
- Chill the coconut milk overnight to separate the cream.
- Scoop the thick cream into a blender, discarding the coconut water.
- Add sugar, vanilla extract, and salt to the blender and blend until smooth.
- Refrigerate the mixture for 2-3 hours until chilled.
- Churn the chilled mixture in an ice cream maker or freeze it, stirring every 30 minutes for the first two hours.
- Add crushed cookies just before the churning is complete or stir them in by hand if not using a machine.
- Transfer to a container and freeze for at least 4 hours until firm.
Nutrition Facts (estimated)
Servings
10
Calories
273
Total fat
19.8g
Total carbohydrates
24.7g
Total protein
1.9g
Sodium
139.3mg
Cholesterol
0mg
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