Ingredients

The following ingredients have 6 Servings
  • 1 cup canned coconut milk ((mixed, not separated))
  • 1 cup Silk dairy free heavy whipping cream OR canned coconut cream
  • 1/3 cup cocoa powder
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • Dash salt
  • 6-8 dairy free and gluten free sandwich cookies ((or regular Oreos if you don't need this to be gluten free))

Instruction

  • In a blender, combine all the ingredients except the sandwich cookies and process until smooth, scraping down the sides of the blender as needed to get everything mixed. This prevents lumps from canned coconut milk.
  • Turn on the ice cream maker and pour the chocolate coconut milk into the ice cream maker. If you're using a freezer bowl type ice cream maker, turning it on first is important to keep the cream from flash-freezing onto the sides of the container and preventing a smooth mix.
  • Run the ice cream maker until the chocolate ice cream is frozen like a firm soft serve, about 15-20 minutes.
  • Crush up the sandwich cookies and stir them into the ice cream. You can crush them into big pieces or little pieces based on your preference. Or you can skip the cookies to just leave this ice cream a paleo chocolate ice cream (it's a lot like a Wendy's frosty!).
  • Serve right out of the ice cream machine or scoop it into a dish to freeze solid for later.
  • We prefer serving it right out of the ice cream maker, but if you freeze it for later or want leftovers, this freezes fairly hard so you'll need to put it in the microwave for 30-40 seconds to soften the ice cream for scooping.