Easy Cookies & Cream Ice Cream

This 5-ingredient ice cream is fast & easy to make. There is no cooking involved and no waiting for it to chill if you keep cans of coconut milk stocked in the fridge. However, if you keep them in the pantry, then it's best for you to at least wait for a can of coconut milk to completely chill before making this. It will be a soft serve when it's done.  It gets pretty hard when fully frozen but, letting it sit at room temp for just a few min, makes it soft enough to scoop. 

Cookies & Cream Ice Cream

5 Ingredients, Vegan, Gluten Free & Soy Free

Ingredients:

1 can of chilled, full fat coconut milk
1 can-full of unsweetend carton coconut milk (should already be in fridge) *use emptied can to measure
2/3 C of honey or maple Syrup
1 vanilla bean scraped, or 1/2 tsp vanilla bean paste
1/2 package of crushed gluten free chocolate cookies (I like Simple Mills Sweet Thins Cookies in Chocolate Brownie)

Directions:

1. Add everything except the cookies to a blender and whip for 30 seconds
2. Pour into your ice cream maker (follow manufacture instructions)
3. When the ice cream has gotten pretty thick (about 12-15 min in mine), add the crushed cookies. *Do NOT over-mix*
4. Serve as is or place in freezer to harden.  It may be helpful to give it a quick stir every 30 min but not necessary.