Cookies and Cream Ice Cream

Posted on by llbalanced
Cookies and Cream Ice Cream
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    [post_date] => 2016-08-02 08:23:46
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    [post_title] => Cookies and Cream Ice Cream
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08.02

Making homemade ice cream sounds like a pain in the tukus. To mimic the real deal (IMO), you need to own an ice cream maker, and this step alone stops many people in their tracks.

But here's the deal: making your own ice cream is 1) inexpensive 2) easy and 3) SO WORTH IT!!!

Inexpensive: I ordered my ice cream maker on Amazon for $50, and I've used it successfully for three years now. Store-bought ice cream can rack up to that same amount in just a few shopping Trips!

Easy: this particular recipe is on the "complicated" end, and all it involves is making a simple batch of cookies, heating and chilling ingredients, then your ice cream maker does the rest of the work! You can 100% make this even simpler by purchasing store-bought healthier cookies like Newman's Own.

WORTH IT: No fillers, preservatives, refined sugar, stabilizers, hormone-saturated dairy. Completely customizable to your particular taste buds and insanely delicious.

Most importantly, making homemade ice cream is incredibly rewarding! There's something irreplaceably magical about enjoy a scoop-laden cone that you created from start to finish, 'cept the cone.

Cookies and Cream wordpress 2Cookies n' Cream is America's number one favorite ice cream (according to Google). Thus, no-brainer that I needed to make and share a healthier LL Balanced version.

And boy did these turn out! I served them on the 4th of July to pool-goers who'd already eaten one of my Blueberry Lime Popsicles, and they were still snarfed down in minutes. Everyone felt like a kid getting to enjoy their childhood favorite ice cream, sans guilt. The key to this particular recipe lies in adding starch to the simmering liquid, then allowing it to cool completely. The result is a creamy, luscious texture that rivals any freezer-section find.

Cookies and Cream wordpress 4I hope you and your family will invest in an ice cream maker and have fun experimenting with your own favorite flavors. In the meantime, this recipe is a great first step!

 

 

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TOTAL TIME :25minutes35minutes
8servings
INGREDIENTS
  • COOKIE INGREDIENTS
  • 6 tablespoons oat flour (1 c oats pulsed in a blender till flour)
  • 3 tablespoons cocoa powder
  • 1/4 cup maple sugar (sub other dried sugar)
  • 1/8th 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
  • 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)
DIRECTIONS
COOKIE INSTRUCTIONS
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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