Ingredients

The following ingredients have 6 Servings
  • 24oz (3 cups) Plain, Nonfat Greek Yogurt
  • one 13.5oz can Light Coconut Milk
  • 192g (¾ cup) Homemade Oreo Cookie Butter
  • 1½ tsp  Vanilla Creme-Flavored Stevia Extract
  • ¾ tsp Xanthan Gum
  • ⅛ tsp Salt

Instruction

  • Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
  • In a large blender, add the yogurt, coconut milk, cookie butter, and stevia extract.  Blend until completely smooth.
  • While blending, slowly add in the xanthan gum, then add the salt.  Puree until fully incorporated.
  • Churn the ice cream according to your ice cream makers' instructions.  Scoop the ice cream into a freezer-proof container, cover, and freeze until it's the texture you prefer.  If frozen solid, the best method to thaw is to place the ice cream in the fridge for a few hours (this way, the entire ice cream is scoopable, unlike thawing the ice cream on the counter, where only the edges will be scoopable).
  • Scoop, serve, and enjoy!