Chocolate Cookies & Cream 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.”

Recipe:

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: https://www.harpercollins.com/9780062064059/savory-sweet-life

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!