Prep
15 minBake
More than 1 hourServes
8Difficulty
Medium About
This delicious Homemade Vegan Cookies & Cream Ice Cream is a great dairy-free alternative and requires only a handful of ingredients to make! They have refreshing, creamy texture and are studded with pieces of crunchy chocolate cookies.
Scoop the cream only from top of coconut milk into a large bowl and using an electric mixer, beat it on medium-high speed for 3-4 minutes.
Add Tate & Lyle Pure Cane Light Brown Soft Sugar and mix to combine. Pour the vegan condensed milk alternative and vanilla extract and whip all together for another couple of minutes.
Reserve a small handful of biscuit pieces for the topping, then and add the rest of biscuits/ cookies into the ice cream mixture and fold them through. Transfer into freezer-friendly container, scattering the remaining biscuits on top. Cover with clingfilm and freeze for 6-8 hours.
Remove the ice cream from the freezer 10 minutes before serving. Scoop & enjoy!
Ingredients – 5 items
1
Coconut milk
Tate & Lyle Fairtrade Light Brown Soft Sugar
Vegan milk
Condensed
Vanilla extract
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It’s National Baking Week - the perfect time to whisk up something wonderful! Here are 5 top tips to help you bake like a pro:
1️⃣ Read the recipe all the way through first - saving surprises mid-bake and helps everything run smoothly 📖
2️⃣ Room temperature ingredients = smoother batters 🧈
3️⃣ Don’t over mix - keep it light and fluffy! 🍰
4️⃣ Always preheat your oven for an even bake 🔥
5️⃣ Embrace the freeze - save those sweet leftovers for later ❄️
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Bake up a batch and get into the Halloween spirit.
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