Cookies and Cream Ice Cream
America's number one favorite ice cream flavor, healthified! The recipe has a few steps, but it's incredibly easy and so worth it!
- 6 tablespoons oat flour*
- 3 tablespoons cocoa powder
- 1/4 cup maple sugar sub other dried sugar
- 1/8 teaspoon sea salt pinch
- 3 tablespoons coconut oil melted
- 2 tablespoons coconut milk
- 1/2 teaspoon vanilla extract
ICE CREAM INGREDIENTS
- 2 15 ounce cans full fat coconut milk 30 oz total
- 2 tablespoons arrowroot starch
- 1/2 cup maple sugar sub other dried sweetener
- 1/4 teaspoon sea salt
- 1 1/2 teaspoons vanilla powder sub extract
- 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.
ICE CREAM INSTRUCTIONS
- 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.
*Make oat flour: 1 cup oats pulsed in a blender till finely ground like flour.