Dairy Free Gluten Free Cookies + Cream Ice Cream Recipe
The most delicious dairy free cookies and cream ice cream recipe, using gluten free Oreos. Can be made vegan friendly!
Ingredients
- 1 can full fat coconut milk
- 1 can coconut cream
- 2 tablespoon vanilla bean paste
- 1 tablespoon gelatin oragar agar for vegan option
- ¼ cup granulated monk fruit
- Pinch of sea salt
- 8 Gluten Free Oreos crushed
Instructions
- Over low heat, pour canned coconut milk +cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
- While still heating, stir in vanilla bean paste, monk fruit and salt, whisking again to combine.
- Remove from heat and whisk in gelatin/agar agar vigorously until it has fully dissolved into the coconut milk ice cream base, about 30 seconds.
- Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
- Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
- While ice cream is churning, add Oreos to a food processor and pulse to crush. Be careful not to blitz too finely; you will still want pieces of the cookie to remain intact.
- During the last minute of your churning process, add in crushed Oreo pieces and allow the machine to mix in until combined.
- Spoon ice cream into pint containers and freeze for at least 2-3 hours prior to serving.
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