In trying out new flavors of dairy-free ice cream, I have tried to make something for everyone around me. C loves Oreos, so I decided to make this version for him. It turned out really well and the only thing that I would do differently is to add 2 tablespoons of vanilla instead of one. We did notice the flavor of the coconut milk more in this since there wasn’t a lot of strong flavors to mask it, but it was still good on a hot summer day!
I started with the basic vanilla recipe that I published here, and added crushed Oreos to it. So easy!
1 14oz. can full-fat coconut milk
1 1/4 cups soymilk or other nondairy milk
1/2 cup granulated sugar (or agave syrup-I just bought some and will try this, too. The agave syrup lowers the glycemic index which makes it better for diabetics.)
1.5 tbsp. real vanilla extract
14 Oreo cookies, crushed
Place all of the ingredients except the cookies in a medium bowl and whisk until well combined. Cover and chill in the refrigerator for at least 2 hours.
I crushed the cookies by putting them into a zip-top bag and break them up with a rolling pin.
Turn on the ice cream maker and pour the vanilla base into it. Process for 20 minutes. Add the cookie crumbs in the last five minutes of processing. Pour this into a lidded freezer-safe container and let it harden for 2 to 3 hours.
Looks delish!
I don’t have an ice cream maker because I never thought I’d use one, since I’m lactose intolerant. This makes me want to go out and buy one! It looks sooooo good. 🙂
Sounds WONDERFUL. Thanks for this great recipe.
Thanks for visiting and for your comment!
Your recipe is picture perfect.
Sound delicious. I would love for you to share at my weekly linky fri-mon
http://bacontimewiththehungryhypo.blogspot.com/2011/09/any-linky-goes-17.html
Come strut your stuff.
I just love all the goodies in this recipe, it looks so good! Thank you so much for sharing with Full Plate Thursday and have a great week end!
Come Back Soon,
Miz Helen