Servings
  • 2 cans of 400 ml coconut milk 2 cans of 400 ml coconut milk
  • 50g Tate & Lyle Pure Cane Light Brown Soft Sugar 50g Tate & Lyle Pure Cane Light Brown Soft Sugar
  • 200ml vegan condensed milk alternative 200ml vegan condensed milk alternative
  • 1tsp vanilla extract 1tsp vanilla extract
  • 70g vegan chocolate sandwich biscuits/ cookies, broken into smaller pieces 70g vegan chocolate sandwich biscuits/ cookies, broken into smaller pieces

Instructions

HOW TO MAKE THIS RECIPE

  1. 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.
  2. 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.
  3. 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.
  4. Remove the ice cream from the freezer 10 minutes before serving. Scoop & enjoy!