Cookies n' Cream Ice Cream
This creamy, dreamy cookies n' cream ice cream recipe from Sarah Bakes Gluten Free is easy to make gluten free & dairy free too! Simply use gluten-free sandwich cookies (like GF Oreos) in place of standard cookies in the coconut milk ice cream base.
Servings: 8 servings
Calories: 307kcal
Equipment
Ingredients
- 14 ounces full-fat coconut milk canned
- 14 ounces light coconut milk canned
- 1 cup organic cane sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon xanthan gum or arrowroot powder
- 10 chocolate sandwich cookies gluten free + dairy free, chopped
Instructions
- 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.
Notes
Serve with sprinkles or on a cone!
Nutrition
Calories: 307kcal | Carbohydrates: 39g | Protein: 2g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 109mg | Potassium: 146mg | Fiber: 1g | Sugar: 31g | Vitamin A: 0.3IU | Vitamin C: 0.5mg | Calcium: 12mg | Iron: 3mg