A no-churn ice cream you make in a blender. Coconut cream and maple syrup do the work of a custard base, and crushed cookie bites get stirred through at the end so there is texture in every scoop.
Serves: 2
Ingredients
- 1 can coconut cream
- ½ cup maple syrup
- 3 tbsp melted chocolate
- 1 tsp vanilla extract
- 1 cup crushed chocolate sandwich cookies
Directions
- Crush the chocolate sandwich cookies into small crumbs.
- In a blender, combine the coconut cream, maple syrup, melted chocolate, and vanilla extract. Blend until smooth.
- Stir the crushed cookie crumbs into the blended mixture.
- Pour the mixture into a container and freeze for 6 hours or overnight. Stir the mixture every 2 hours for a smoother texture.
- Scoop the ice cream into bowls, add your favorite toppings like more crushed chocolate sandwich cookies, and enjoy!