Coconut Cookies and Cream Ice Cream
Serves 6
Ingredients
- 1 (14oz) can of coconut cream, refrigerated overnight
- 7 oz sweetened condensed milk (½ of a can)
- 2 tsp vanilla bean paste or extract
- Pinch of kosher salt
- 10 crushed oreo cookies plus more for topping*
Instructions
- Add the whole can of coconut cream to a large bowl.
- Using an electric mixer, whip coconut cream until smooth and as thick as it can get.
- Add in condensed milk, vanilla and salt. Whip until just combined.
- Fold in oreos. Transfer mixture to a loaf pan and top with more crushed cookies. Wrap in plastic wrap, with wrap directly touching the surface of the ice cream.
- Freeze for at least 5 hours.
- Let the ice cream sit at room temp for a few minutes before serving so that you can scoop it easily. Enjoy!
- Make sure to store any leftovers well wrapped, with the wrap placed directly on the surface.
Video
Notes
*You can also use chocolate wafer cookies (the ones without the cream filling) if you want a less sweet vibe 🙂
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