It’s officially summer and so more ice cream concoctions are happening in my kitchen. Today, I bring you what I am calling Chocolate Chip Cookies and Cream AKA ice cream sandwich ice cream. I love making ice cream sandwiches – they are fun and cute. But even though they are easy to make, why make them when you can just crush up some Chocolate Chip Cookies and mix them into the ice cream base? Same flavors, less work.
2 cans organic coconut milk
1/2 cup vegan sugar
1 teaspoon vanilla extract
1/2 teaspoon vanilla powder
4 to 6 chocolate chip cookies
Whisk together the coconut milk, sugar, and vanilla extract and powder. Refrigerate for at least 2 hours.
Pour the coconut milk mixture into the ice cream maker and churn for 10 minutes. Break up the cookies into big and small chunks. When the ice cream is almost done, add the cookies and let it go for another minute just to incorporate them.
Turn out into a Tovolo ice cream tub or a freezer safe container with a piece of wax paper on top. Freeze, and enjoy!