Chocolate Cookies & Cream Ice Cream

Chocolate Cookies & Cream Ice Cream

Chocolate Cookies Ice Cream

No store-bought ice cream brand can bring you the same satisfaction as making it yourself.

Sure, it may take a little more effort, but the reward for you, and your guests, will be so rich and delicious and ice-screamingly cookie good, everyone will want to lick the bottom of their bowls. In fact, we could have named it the “lick the bottom of your bowl ice cream.”


  1. One 14-ounce can of coconut milk
  2. 1/3 cup granulated sugar
  3. 2 tablespoons unsweetened cocoa powder
  4. 10 chocolate cookies, crushed

How to prepare:

  1. Combine the coconut milk, sugar, and cocoa powder in a blender and blend for 20 seconds.
  2. Pour the coconut milk into the bowl of an ice cream maker and churn according to the manufacturer’s directions.
  3. In the last 5 minutes of churning, add the crushed chocolate cookies.
  4. Transfer the ice cream to a plastic container.
  5. Cover and store in the freezer until ready to eat. Makes 1 pint.

Find the recipe for Chocolate Cookies & Cream Dairy-Free “Ice Cream” and more in Savory Sweet Life by Alice Currah.

Savory Sweet Life book page:

Entertainment Tip:

A tip from Alice Currah and Savory Sweet Life: “For mocha cookies ’n’ cream ice cream, add a shot of cooled brewed espresso to the liquid mixture before churning it.” Serve your book club two kinds of treats with one recipe!

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