cookies n’ cream ice cream – gluten free & dairy free


Recipe courtesy of Sarah Bakes Gluten Free Treats

  • 14-ounce can full-fat coconut milk
  • 14-ounc can light coconut milk
  • 1 cup organic cane sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon xanthan gum
  • 10 gluten free dairy free chocolate sandwich cookies, chopped
  • Directions

    Add full-fat and light coconut milk, sugar, vanilla extract and xanthan gum to high-powered blender. Blend on high until well combined. Pour mixture into bowl and cover. Refrigerate until chilled, 1-2 hours.

    Turn on your ice cream maker. Be sure to follow specific instructions for your ice cream maker, as they vary. Pour ice cream mixture into bowl of ice cream maker. Churn until ice cream starts to become a soft-serve texture (mine took about 20 minutes). Add the chopped cookies during the last 5 minutes.  Pour ice cream into freezer-safe container and cover. Freeze until firm, about 2-3 hours. Allow to sit on counter for a few minutes to soften before serving.

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