Red Meat Allergy Friendly Vegan Cookies and Cream Ice Cream

Total time8 hr 20 min

Prep time20 min

Cook time0 min

Red Meat Allergy Friendly Vegan Cookies and Cream Ice Cream

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Ingredients

6 servings

2 cans (13.5 oz each) full-fat coconut cream, refrigerated overnight
Thai Kitchen Coconut Cream Unsweetened Let's Do Organic Heavy Coconut Cream - 13.5 Fl. Oz.O Organics Coconut Cream - 13.5 FZ Native Forest Unsweetened Organic Coconut Cream, 5.4 fl oz Grace Coconut Cream - 6 Oz
See all
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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