Ingredients

The following ingredients have 4 Servings
  • 1 14-ounce can full-fat coconut milk
  • 4 bags Earl Grey tea (optional)
  • ½ cup cashews (soaked)
  • 1 tablespoon Grand Marnier
  • 6 Speculoos or Biscoff cookies (plus 6 more crumbled cookies)
  • ½ cup agave nectar
  • ¼ cup coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • ¼ cup Cookie Butter

Instruction

  • If infusing with Earl Grey: in a small saucepan over low heat, place coconut milk and whisk 'til smooth. Add Earl Grey tea bags and cook about 10 minutes, or until infused and fragrant. Remove tea bags and cool completely.
  • In a blender, preferably high-speed, combine coconut milk infusion, cashews, Grand Marnier, 6 Speculoos or Biscoff cookies, agave nectar, coconut oil, vanilla, and salt. Blend until totally smooth and freeze according to ice cream maker directions.
  • When mixture resembles soft serve, gently mix in the Speculoos or Biscoff crumbs and Cookie Butter. Keep in an air-tight container in the freezer. Tastes awesome in a waffle cone!