Crunchy Cookie Ice Cream
When you have extra cookies that you think might go bad before you can eat all of them, this dessert is the answer. This Paleo-friendly ice cream is a versatile recipe in that you can pretty much use whatever cookies you have, although we have included some suggestions in the ingredient list that we love and think you’ll love too! Sometimes simple is best, and a vanilla ice cream base with cookie chunks has never failed us in the taste department. We’ve been known to have a container of this ice cream in the freezer at all times, as it’s a delightfully creamy treat that hits all the right spots.
Ingredients
yield: 4 servings
- 2 14-oz [420-ml] cans full-fat coconut milk or 3½ cups (840 ml) nut milk of choice, divided
- ½ cup 120 ml pure maple syrup or raw honey, plus additional if needed
- ¼ tsp fine sea salt
- 1 vanilla bean seeds scraped out, or
- ⅛ tsp vanilla powder
- 2 tbsp 16 g cassava flour
- 1½ tsp 8 ml pure vanilla extract
- 1 cup 240 g crumbled Anzac Biscuits, Piparkakut Cookies (Finnish Gingersnaps) or Mint-lanos, plus additional as needed (optional)
Instructions
- In a large, heavy-bottomed saucepan over medium heat, combine 3 cups (720 ml) of the coconut milk, maple syrup, salt and vanilla bean seeds.
- Bring the mixture to a simmer, stirring it occasionally.
- Meanwhile, mix together the remaining ½ cup (120 ml) of coconut milk with the cassava flour in a small bowl to make a slurry.
- Set the slurry aside.
- Once the vanilla milk is warm, whisk in the slurry until the two are well combined and the mixture thickens a bit.
- Remove the mixture from the heat and taste it, adding additional sweetener if desired.
- Stir in the vanilla.
- Pour the ice cream mixture into a medium container.
- Refrigerate the mixture for a minimum of 4 hours, or overnight for the best results.
- Using an ice cream maker, make the ice cream according to the manufacturer’s directions.
- Transfer the ice cream to a large bowl and stir in the crushed cookies.
- Transfer the ice cream to a freezer-safe container and place it in the freezer to firm up.
- Serve the ice cream with additional cookies (if using).