Dairy Free Ube Cookies & Cream Ice Cream
This dairy-free ube cookies and cream ice cream is smooth, colorful, and full of classic cookie flavor. It makes a memorable frozen treat for any occasion.
Equipment
- blender
- ice cream maker
Ingredients
For The Ube Ice Cream
- 1 cup Thawed Grated Purple Yam
- 1 can Full-Fat Coconut Milk
- 1 cup Extra Creamy Oat Milk
- 2/3 cup Cane Sugar
- 2 tbsp Cornstarch
- 1 tbsp Refined Coconut Oil
- 1 tsp Ube Extract
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Fine Sea Salt
For The Cookie Crunch
- 18 Dairy-Free Chocolate Sandwich Cookies
- 2 tbsp Melted Refined Coconut Oil
Instructions
- Combine the grated purple yam, coconut milk, 3/4 cup oat milk, cane sugar, coconut oil, and sea salt in a saucepan. Simmer gently for 12 to 15 minutes, stirring frequently, until the purple yam is completely tender.
- Blend the cooked ube mixture until very smooth. Whisk the cornstarch with the remaining 1/4 cup oat milk, then add it to the blended mixture.
- Return the ube base to medium heat and cook for 2 to 3 minutes, whisking constantly, until lightly thickened. Stir in the ube extract and vanilla, then refrigerate for at least 4 hours.
- Crush the chocolate sandwich cookies into bite-size pieces and toss them with the coconut oil. Freeze the cookie pieces for at least 20 minutes.
- Churn the cold ube base according to the ice cream maker's directions. Add three-quarters of the frozen cookie pieces during the final 2 minutes.
- Transfer the ice cream to a freezer-safe container and scatter the remaining cookies over the top. Freeze for 4 to 6 hours, then soften briefly at room temperature before scooping.
Nutrition
Serving: 1servingCalories: 372kcalCarbohydrates: 46gProtein: 2gFat: 20g