High Fructose Corn Syrup Free Vegan Cookies and Cream Ice Cream
Total time8 hr 20 min
Prep time20 min
Cook time0 min
4.9(21)
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Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut cream, refrigerated overnight
- ½ cup powdered sugar
- 2 tsp vanilla extract
- 20 vegan chocolate sandwich cookies, roughly crushed
Instructions
- 1
Open the chilled cans of coconut cream and scoop only the thick, solidified cream into a large mixing bowl, leaving behind any liquid at the bottom of the cans.
- 2
Beat the coconut cream with a hand mixer or stand mixer on medium-high speed for 2–3 minutes, until it is light and holds soft peaks.
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