Here's Alice's recipe for a luscious, chocolatey cookies and cream "ice cream" -- but there's a surprise to this recipe:
This is the best four-ingredient ice cream you will ever eat. Made with coconut milk, cocoa powder, sugar, and crushed Oreo cookies, it’s so silky and creamy that you’d never guess it is dairy-free. I developed this recipe for Abigail, who is sensitive to dairy, so she could enjoy her favorite ice cream flavor without suffering the consequences later. The result is so amazing that it’s become one of my favorite “ice creams” too!
Chocolate Cookies ’n’ Cream Dairy- Free “Ice Cream” by Alice Currah
Makes 1 Pint
- One 14- ounce can coconut milk
- 1⁄3 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 10 Oreos, crushed
Combine the coconut milk, sugar, and cocoa powder in a blender and blend for 20 seconds. Pour the liquid into the bowl of an ice cream maker and churn according to the manufacturer’s directions. In the last 5 minutes of churning, add the crushed Oreos. Transfer the ice cream to a plastic container, cover, and store in the freezer until ready to eat.
Note: Chaokoh brand coconut milk works best with this recipe because of its high fat content.
Just for fun: For mocha cookies ’n’ cream ice cream, add a shot of cooled brewed espresso to the liquid mixture before churning it.
Images via Alice Currah, HarperCollins