Shellfish Free Dairy Free Cookies and Cream Ice Cream
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Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp fine salt
- 20 dairy free chocolate sandwich cookies, roughly crushed
Instructions
- 1
The night before, place both cans of full-fat coconut milk in the refrigerator upright. When ready to make the ice cream, open the cans and scoop out only the thick, solidified coconut cream from the top into a large mixing bowl, leaving the watery liquid behind. You should have about 1 1/2 to 2 cups of solid cream total.
- 2
Using a hand mixer or stand mixer, beat the coconut cream on medium-high speed for 2 to 3 minutes, until it is light, fluffy, and holds soft peaks.
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