Cookies and Cream Ice Cream
This dairy-free Cookies and Cream Ice cream is creamy, delicious and made with homemade Oreo cookies and coconut milk ice cream. It's easy to make and ready in no time with or without an ice cream maker, making it the perfect easy sweet treat for summer! Paleo, vegan and includes low carb keto sweetener options.
Ingredients
- 1.5 cups coconut cream ,we like to buy the one from Trader Joe's or you can spoon out the thick part chilled full-fat coconut milk
- 2 14- ounce cans full-fat coconut milk chilled
- 1/4 cup creamy cashew butter can sub with any other nut butter
- 1/2 cup maple syrup OR sub with any liquid sweetener of choice
- 2 teaspoons pure vanilla extract
- 6-7 Homemade Paleo Oreo Cookies , or use your favorite brand such as Catalina Sandwich Cookies, Simple Mills Sandwich Cookies, Kinnitoos Chocolate Sandwich Cookies or Gluten-free Oreo Cookies.
For Homemade Paleo Oreo Cookies - skip if using preferred store-bought brand
- 1/4 cup coconut oil , you want it softened like butter (use refined if you're not a fan of the coconut flavor)
- 1/4 cup maple syrup (may sub with other liquid sweetener)
- 1 tsp vanilla extract
- 1 cup superfine almond flour
- 2 tbs coconut flour
- 3 tbs dark cocoa powder
- 1/2 tsp GF baking powder
- 1/8 tsp fine sea salt
For the cream filling
- 1/4 cup softened coconut butter (manna)
- 2 tbsp maple syrup (may sub other liquid sweetener)
- 1 tsp vanilla extract
Instructions
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MAKE THE ICE CREAM: Place the coconut cream, almond milk, nut butter, sweetener and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined.
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ICE CREAM MAKER INSTRUCTIONS: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
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WITHOUT AN ICE CREAM MAKER: If you don't have an ice cream maker, pour the mixture into ice cube trays for 2 hours, or until frozen. Blend frozen ice cubes in a high-speed blender until smooth.
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Spoon half of the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Crumble half of the Oreo Cookies on top.
Pour in remaining half of the ice cream then top with remaining paleo Oreo cookies.Cover and freeze for at least 4 hours or overnight.
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When ready to serve, remove from freezer and allow to stand at room temperature for at least 20 minutes (or more) until desired consistency.
TO MAKE THE HOMEMADE OREO COOKIES
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Make the cookies: In a large bowl, add the softened coconut oil, maple syrup and vanilla and use a fork to mix until combined. Place a large mesh sieve over a large mixing bowl and sift in the baking soda, almond flour, coconut flour and black cocoa powder. Stir well to combine and transfer to the fridge to chill for 10 minutes. Use a rolling pin to roll the dough out onto a piece of parchment paper and flatten to about 1/8″ thickness. Use a round cookie cutter to cut into Oreo cookies. Transfer to baking sheet and bake in preheated oven for 10 minutes. Remove from oven and cool completely before filling.
Make the cream fillingby combining the coconut butter and maple syrup.
Assemble: Spread cream on top of a cookie then place another cookie on top to form a sandwich. Clean up any excess cream. Chill in the fridge for 30 minutes.
