Wheat Free Vegan Cookies and Cream Ice Cream
Total time8 hr 20 min
Prep time20 min
Cook time0 min
4.9(21)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!