Cookies N Cream Ice Cream
Sigh. Can you believe it? This is the last post of Ice Cream Week. Don’t get me wrong, I’m sure I’ll come up with new ideas, such as birthday cake ice cream (yup, I have been thinking about that one for a while) and Bubble Gum (still trying to find the gum), and a few others, something with heat, something that’s sweet; you get the idea. So, with a slightly saddened heart, I share with you the final post. You know that song, na na na na, na na na na, hey hey hey, goodbye. Yes, that’s what’s playing on my mental radio.
Allergy Status: Gluten Free, Dairy Free, Egg Free, Nut Free, Yeast Free, Vegan
This ice cream is essentially organic soy milk vanilla ice cream, with the added cookies. It’s very simple. Here’s a copy of the organic soy milk vanilla ice cream we posted earlier this week:
2.5 cups Organic Soy Milk, Unsweetened
3 TBSP Kuzu Root Starch
1/4 tsp Sea Salt
3/4 cup Organic Sugar
1 TBSP Organic Vanilla Extract
1/8 tsp Guar Gum
Mix In Ingredients:
6 Creme Cookies (we use Kinnikinnick which are GF, DF, EF, NF; not soy free)
Remove 6 TBSP of the milk and combine with the Kuzu. Allow the starch to dissolve, then mix all of the ingredients together in your blender or Vitamix. Pour into your ice cream machine.
On a cutting board, carefully cut your cookies. I don’t suggest breaking them with a mallet because the pieces may become too small. I like to use our largest knife for this job. Our ice cream machine runs for a duration of 60 minutes. When there were 23 minutes left, I slowly added the cookie pieces. I found that slow was good because it gives the machine a chance to mix the cookies evenly throughout (rather than dumping them in all at once).