Ice Cream Shmice Cream #2: Cookies ‘n Cream

Ice Cream Shmice Cream recipe #2!  We have a long list of flavors that we will be making all summer.  This was my husband’s first request!  I am playing with the “milk” part.  #1 was coconut milk, #2 is soy milk. 

3 cups vanilla soy milk
3/4 cup vegan cane sugar
1 vanilla bean
6 Newman O’s (wheat free, dairy free)

Whisk the soy milk and sugar together.  Halve the vanilla bean, scrape out the beans, and whisk into the mixture.  Place covered in the refrigerator for at least 2 hours.

Pour the mixture into the ice cream maker.  Churn for 15 minutes.  Break up the cookies, pour them in and churn for another minute or so.  

Place it into a freezer safe container and let it hang out for at least 4 hours (better over night) so that it really comes together.  Enjoy with a decorative cookie on top!

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