Vegan, Gluten-free Cookies and Cream Ice Cream

It's surprising how well this version of cookies and cream turns out. Typically, Pineapple and I quickly finish off the pint.

This recipe is based off of the recipe for Vegan Coconut Vanilla Ice Cream, so I am supplying a set of short instructions for quick reference

Ingredients

• 1 cup Oat milk
• I go with gluten-free, higher fat versions
• Dairy alternative: regular milk
• 3/4 cup Coconut Cream
• I prefer the "Aroy-D" brand coconut cream because it doesn't have guar gum
• Dairy alternative: heavy cream
• 1 tablespoon Vegan Cream Cheese
• I prefer Daiya plain cream cheese because it doesn't use nuts or potato starch
• Dairy alternative: cream cheese
• 1/4 cup Sugar
• I prefer organic cane sugar
• 1 teaspoon Vanilla
• As mentioned in my Vanilla Lemonade Smoothie recipe, I prefer the Villa Vanilla Super Extract
• 2 gluten-free chocolate sandwich cookies
• I prefer double-stuf

Short Instructions

1. Prepare a pint of Vegan Coconut Vanilla Ice Cream
2. After you have spun the pint on "ice cream" add the 2 Sandwich Cookies 
1. Chop the sandwich cookies into quarters
2. Using a teaspoon, carve out the center of the spun pint
3. Put the cookie chunks into the center
4. Run the Ninja CREAMi on "Mix-in"
3. Serve and enjoy!

Full Instructions

1. Prepare the coconut cream
1. Empty the entire container of coconut cream into the blender
• You will likely need a rubber scraper to get all the cream out of the container
2. Blend until smooth (typically 1 to 2 minutes)
• Start at a low speed and ramp up to about 70% of full speed, otherwise you will end up with a large clump of oil on the jars' lid
• At some point in the process you will see clumps/specs of coconut cream clinging to the side of the blender jar: keep blending, you're almost there
• You want to see a smooth mixture bouncing up the sides of the jar
3. Measure out 3/4 cup of cream for the next step
• Refrigerate the remainder (or make more pints 😉)
2. Combine 1 cup oat milk, 3/4 cup coconut cream, 1 tablespoon cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla into blender and blend until smooth
• I like this recipe so much, I typically do a double-sized batch and make 2 pints
3. Let the mixture sit for a few minutes
• The blending process introduced a lot of air, which we want to release so we get more cream in the final pint
• You may want to lightly stir the mixture to help release that air
4. Pour the mixture into the CREAMi pint(s), up to the "max fill" line.
5. Freeze for 24 hours
6. Spin as "ice cream"
7. Add the 2 Sandwich Cookies after you have spun the pint on "ice cream"
1. Chop the sandwich cookies into quarters
2. Using a teaspoon, carve out the center of the spun pint
3. Put the cookie chunks into the center
4. Run the Ninja CREAMi on "Mix-in"
8. Serve and enjoy!