Cookies and Cream Ice Cream

Preheat oven to 300 degrees F and line a baking sheet with parchment paper. In a large mixing bowl, whisk together oat flour, cocoa powder, coconut sugar and sea salt. In a smaller bowl, whisk together coconut oil, milk and vanilla extract. Add wet ingredients to dry and stir to combine.

Dampen your fingers with water and make cookies from 1 packed tablespoon dough per cookie. Roll dough into balls, place them at least 1 inch apart on the baking sheet, and flatten to 1/2 inch thickness.

Bake cookies for 12 minutes. They will seem underdone, but they’ll continue to harden. Allow to cool completely while making ice cream.

Freeze ice cream machine according to manufacturer directions. Shake cans of coconut milk. Open and reserve 1/4 cup. Mix this 1/4 cup coconut milk with arrowroot starch until dissolved and set aside. Pour remaining coconut milk int a small sauce pot (approximately 2 quarts). Add maple sugar and sea salt.

Heat mixture to low and cook, stirring, for 1 -2 minutes, until maple sugar has dissolved completely. Stir in arrowroot starch mixture. Turn heat to medium-low and cook, stirring, until mixture has thickened to where it coats the back of a spoon (anywhere from 4-8 minutes). Do not allow mixture to boil. Stir in vanilla.

Pour mixture into a heat-proof bowl and refrigerate for at least 4 hours or overnight. Pour mixture into ice cream machine and churn according to manufacture directions. While churning, line a loaf tin with parchment paper. Transfer ice cream, which should now look like soft serve, to a mixing bowl. Quickly stir in cookies. I like to place the cookies in the bowl whole and just gently fold them in with a spatula, to keep them in larger chunks. Scoop mixture into your line loaf tin and spread in an even layer.

Freeze 4-6 hours or until firm, then allow to thaw 10 minutes before scooping. Dipping your ice cream scoop in hot water first makes this easier.