Dairy Free Cookie Butter Swirl Ice Cream
This creamy dessert offers a smooth texture and rich cookie flavor. It is a simple crowd-pleaser for any occasion.
Equipment
- electric mixer
- 9x5-inch loaf pan
- microwave
Ingredients
- 2 cans Coconut Cream, Chilled Overnight
- 1 can Sweetened Condensed Coconut Milk
- 1/3 cup Cookie Butter
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 8 Speculoos Cookies, Roughly Crushed
- 1/2 cup Cookie Butter (for the swirl)
Instructions
- Scoop the thick coconut cream from the chilled cans into a large cold bowl, leaving the watery liquid behind. Beat for 2-3 minutes until smooth and fluffy.
- Whisk the sweetened condensed coconut milk with 1/3 cup cookie butter, the vanilla and salt until smooth, then fold it into the whipped coconut cream.
- Fold in most of the crushed speculoos cookies, reserving some for the top.
- Warm the remaining 1/2 cup cookie butter in the microwave for about 20 seconds until pourable.
- Layer half the base in a 9x5 inch loaf pan, drizzle with half the warm cookie butter and swirl gently, then repeat with the remaining base and cookie butter. Top with the reserved cookie crumbs.
- Cover and freeze for at least 6 hours, then let sit at room temperature for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 501kcalCarbohydrates: 43gProtein: 4gFat: 34g