No Churn Cookie Monster Ice Cream
This rich and creamy dairy-free ice-cream base is made of only 3 ingredients, and it involves no churning! Studded with small bites of cookie dough and crushed Oreos, this naturally colored ice-cream is perfect for a hot summer day! Alternatively, this base recipe can be adapted for any of your favorite add-ins!
Servings: 2 pints
Ingredients
Ice Cream Base:
- 3 (14 oz) cans full fat coconut milk
- 1/3 cup sugar, See notes.
- 1 tsp vanilla extract
Cookie dough bites:
- 2 tbsp brown sugar
- 1 tbsp vegan butter, or coconut oil or any nut butter
- 1 tsp any non-dairy milk
- 1/4 tsp vanilla extract
- 4-5 tbsp almond flour or cooked all-purpose flour, as much as you need to make thick cookie dough
- small pinch of salt
- mini dairy-free chocolate chips, such as Enjoy Life
Other Add ins:
- 1 tbsp Blue Butterfly Pea Powder, optional for color
- handful crushed Oreos
Instructions
The night before:
- Chill two cans of coconut milk in the fridge overnight.
- Condensed coconut milk: Empty the third can of coconut milk into a saucepan along with the sugar. Bring to a boil, then reduce heat to a medium low and let simmer for 40-45 minutes (or until reduced in half). Be sure to stir every 5 minutes or so. Remove from heat and let condensed coconut milk chill in the fridge overnight as well. It will get thicker as it cools.
Next day:
- Cookie dough bites: combine all ingredients in a small bowl. Roll dough into small balls and set aside.
- Take the chilled cans of coconut milk from the fridge and flip them over. Open the cans from the bottoms, and dump the liquid contents into a container or jar for later use (such as in smoothies).
- In a large mixing bowl, carefully scoop out the cream left in the two cans. Whip the cream up using a hand mixer on high until thick and fluffy, about 3-4 minutes. Alternatively, you can do this step in a stand mixer.
- Add the condensed coconut milk to the mixing bowl, and whip on high speed for another 2-3 minutes.
- Gently fold in the cookie dough bites, crushed Oreos, and butterfly pea powder (if using). Or, use any flavorings you want.
- Transfer the mixture into a lidded container and freeze for at least 4 hours or overnight. When ready to serve, let ice cream sit at room temperature for 5-10 minutes. Run ice cream scoop under hot water to make it easier to scoop. Enjoy!
Notes
You can use any type of sugar to make the condensed coconut milk, but darker sweeteners such as coconut sugar or maple syrup will lead to a darker colored condensed milk. However, it will not affect the color of the ice-cream if adding color to it.
Important to use full fat coconut milk!