Ice cream, you scream, we all scream for ice cream! Perfect for those who love chocolate and cookies, this super cool dessert is both dairy-free and refined sugar-free.
Chocolate was one of the first flavors of ice cream, dating back to 1692, but the addition of cookies didn’t become popularized by brands until the mid-20th century. My take on this revolutionary combo includes rich, velvety chocolate ice cream and chunks of crunchy chocolate cookies for a delightful texture and an explosion of chocolaty goodness in every bite.
Plus, it’s easy to make with equipment and ingredients you probably already have in your kitchen. Get ready for a choco-tastic adventure that’s sure to make all you smile!
Equipment:
- food processor or blender
- ice cube trays or a shallow dish
Ingredients:
- 1 can of full fat coconut milk
- 1/4 cup cocoa powder
- 3 pitted dates or 2-3 tbsp maple syrup
- Chocolate cookies of choice
Instructions:
- Combine all ingredients in a food processor or blender. Blend on high speed until the mixture is smooth and creamy, with no lumps remaining.
- Pour the mixture into ice cube trays or a shallow dish and place it in the freezer. Allow it to freeze for about 4-6 hours or until it becomes firm.
- Once the mixture is frozen solid, remove it from the freezer and let it sit at room temperature for a few minutes to soften slightly. Transfer the partially thawed mixture back to the food processor and process until it becomes crumbly. Add in your cookies and process until combined.
- Transfer the freshly churned ice cream into a container and place back in the freezer for desired firmness (about 2-4 more hours).
- Once ready to serve, scoop the ice cream into bowls or cones, and garnish with more cookie crumbles or your favorite toppings.
Make sure to tag @maddimadevegan on social media when you post your recreations of this ice cream!
