Cookies and Cream Ice Cream
This easy dairy free cookies and cream ice cream is sure to be a favorite summer dessert! Just 2 ingredients for a perfect frosty treat!
- 1 quart carton dairy free creamer (I like soy and oat best)
- 12 sandwich cookies (I used Whole Foods brand, Newman's Own are also good, choose a gluten free cookie if necessary)
Prepare your ice cream maker according to manufacturer directions. Mine requires freezing the bowl for 48 hours in advance.
Pour the creamer into the ice cream maker and churn until ice cream has begun to freeze and thicken, scraping down as you go.
While ice cream is churning, use a spoon to crush the cookies in a bowl and set them aside.
Once ice cream is thick, pour in your cookies (or other mix ins) and allow to mix for just 1 or 2 minutes more.
Remove the ice cream from the ice cream maker and transfer to a freezer safe container. Cover with a sheet of parchment paper directly on top of ice cream to prevent freezer burn. Freeze until solid, about 3 hours.
Scoop and enjoy!