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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Find the recipe via link in our bio.
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✨ Top tip: Try it with Minor Figures Oat Milk - its creamy texture and subtle flavour really bring out the hazelnut notes!
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Bring the café experience home ☕✨ ☕✨
We’re giving you the chance to win our Home Barista Kit - a L’Or Philips Coffee Machine, 100 coffee pods, complete with Tate & Lyle flavoured syrups to elevate every sip. And because no perfect coffee moment should be enjoyed without a sweet treat, we’re also including @lylesgoldensyrup flapjacks.
Here’s how to enter:
1️⃣ Head to the prize draw page via the link in our bio
2️⃣ Answer the quiz question correctly ✅
3️⃣ And you could be sipping - and savouring - in style 🌿
T&C`s apply, you must be 18 or over, reside in the UK and not a Tate & Lyle Sugars employee. Enter before the 3rd of September 2025. Full T&Cs are available via a separate link in our bio.
Your perfect coffee moment starts here. ✨
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