Imported from Instagram
Cookies and Cream Ice Cream
A simple, homemade cookies and cream ice cream that uses a honey-sweetened coconut condensed milk base for a cleaner alternative to store-bought brands.
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Ingredients
- 1 can full-fat coconut milk (approx. 13.5 oz)
- 0.5 cup honey
- 2 cup heavy cream
- 1 tbsp vanilla extract
- Simple Mills Cocoa & Cashew Butter Cookies (crushed; or your favorite Oreo type cookie)
Steps
- 1
In a saucepan, combine 1 can of full-fat coconut milk and 1/2 cup of honey.
- 2
Heat the mixture over medium heat, stirring occasionally, until it thickens into a condensed milk consistency, about 20-30 minutes.
- 3
Remove the homemade condensed milk from the heat and let it cool completely.
- 4
In a stand mixer, whisk 2 cups of heavy cream on high speed until stiff peaks form.
- 5
Gently fold the cooled homemade condensed milk, 1 tablespoon of vanilla extract, and the crushed cookies into the whipped cream.
- 6
Pour the mixture into a freezer-safe container.
- 7
Cover and freeze for several hours or overnight until solid.
- 8
When ready to serve, take the ice cream out of the freezer and let it sit for a few minutes to soften to your desired consistency; it should be ready to scoop right away.
Notes
You can substitute a standard 14 oz can of sweetened condensed milk for the homemade coconut milk and honey mixture if you are short on time.
Nutrition per serving
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