Vegan Cookies and Cream Ice Cream

Vegan Cookies and Cream Ice Cream

Ingredients

  • Chocolate Sandwich Cookies:
  • 3/4 cup flour (any variety)
  • 1/4 cup cocoa powder
  • 3 Tbsp coconut sugar
  • 3 Tbsp vegan butter, melted
  • 1 1/2 Tbsp water
  • Peanut Butter Filling for cookies:
  • 2 Tbsp melted peanut butter
  • sweeten to taste (I used Medjool date paste – sugar could also be used)
  • Simple Banana Ice Cream:
  • 3 frozen bananas (extra ripe when frozen)
  • 1 cup frozen watermelon (or another frozen banana)
  • 1/2 – 1 cup non-dairy milk (OR vegan creamer or coconut milk for richer ice cream)
  • optional: a few drops of vanilla extract or a vanilla bean pod for extra vanilla flavor

Instructions

  1. Preheat oven to 350 degrees. Grease or line a baking sheet with parchment paper or non-stick liner. ASLO: Place a metal bread pan in the freezer at least 20 minutes before beginning he recipe.
  2. Add cocoa powder and flour to a large mixing bowl.
  3. Fold in the melted vegan butter, water and coconut sugar. Fold until a dough forms. Place dough in the freezer for 5-10 minutes to chill.
  4. Roll out cookie dough once it has chilled a bit. Roll to 1/8″ thickness, or as desired.
  5. Bake cookies for ten minutes. Allow to cool fully before using in ice cream recipe. Cookies can quickly be chilled by placing the the freezer.
  6. Whip together the peanut butter filling. For extra thick filling, try using Medjool dates as the sweetener instead of a classic vegan sugar or liquid sweetener like maple syrup. Spread the peanut butter between two chilled cookies to create the sandwich cookies. Note: You could just use the chocolate cookies as is, with no filling.
  7. Add all vegan ice cream ingredients to a Vitamix, or another high speed blender. Start out with just 1/2 cup liquid and add more as needed to blend. Blend until creamy smooth.
  8. Just before you end blending, add 1-2 cookies to the ice cream and allow them to blend into the ice cream to make tiny black specks.
  9. Quickly pour ice cream our into the chilled bread pan. Crumble about 3 or 4 cookies over top and fold them gently into the ice cream. Crumble a few more cookies on top. Place ice cream back in the freezer.
  10. Timing here is tricky. You want to chill the soft serve blender ice cream just enough so that it gently scoops into a cone, but not too long so that it gets hard and loses its silky texture. For me, about ten minutes usually does the trick.
  11. Scoop ice cream onto ice cream cones and garnish with whole cookies.

Yield: 2 servings + extra cookies
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 10 mins.
Total time: 30 mins.

this recipe originally appeared at Healthy Happy Life.

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