Hi everyone! I’m Nicky from Pink Recipe Box. I saw Liz madly trying to round up a few last-minute guest bloggers on Twitter and just had to snap up the opportunity. Liz is an amazing cook (Just look at how thick and fluffy these pancakes are and I’d give anything to be devouring one of her lean pulled pork sliders right now) so there was no way I could pass up the chance of appearing on her blog.
It’s now officially summer, so what better way to celebrate and cool off from the heat than with chocolate cookies & cream ice cream? Those like myself who don’t own ice cream machines and can’t stand the thought of hand-churning the mix every few minutes will be glad to hear that this ice cream can be made entirely by hand and requires absolutely no churning.
Because it’s made from coconut milk, the ice cream thickens naturally in the freezer which means that it takes a lot less time to freeze than traditional homemade ice cream. You don’t have to return to the freezer every 30 minutes to churn it by hand, either, which frees up plenty of time to pig out on the remaining Oreos that you didn’t use in the ice cream.
Since this recipe replaces the traditional egg yolk and cream base with coconut milk, you can also kid yourself that you’re actually eating healthily by devouring bowls full of the stuff and who doesn’t enjoy feeling healthy whilst sporting a face covered in chocolate?
Chocolate Cookies & Cream Ice Cream
Generously serves 2
- 1 + 2/3 cup coconut milk
- 2 tablespoons cocoa powder
- 4 tablespoons brown sugar
- 1 teaspoon vanilla essence
- 4 Oreo cookies
- Combine the coconut milk, cocoa powder and brown sugar in a saucepan and bring to a simmer over a medium heat. Stir regularly and when the sugar has completely dissolved, remove the pan from the heat and leave to one side to cool.
- Place the Oreo cookies in a Ziploc bag and roughly crush them with a rolling pin. You can use a food processor for this step, but bashing the cookies with a rolling pin gives better results because you get a mixture of small crumbs and large chunks.
- Stir the vanilla essence into the cooled chocolate coconut milk mix and place in the refrigerator for an hour or so until fully chilled.
- When cool, remove the ice cream base from the refrigerator and fold in the Oreo chunks. Mix thoroughly so that the chunks are evenly distributed.
- Place in the freezer and leave to set for around 2 hours.
- Remove the ice cream from the freezer at least 10 minutes before you’re ready to serve so it has the chance to soften up. Sprinkle on top crushed Oreos or even decorate with whole mini Oreos and you’re ready to enjoy a decadent, but not so naughty, chocolate frozen treat.
I hope you guys enjoyed reading my post and feel free to stalk me anytime! I’m all over the place, including Twitter, Facebook, and Pinterest. Don’t forget to check me out at my own foodie blog – Pink Recipe Box – which is jam-packed with a variety of recipes and trivial tales about bread baking disasters and my inability to make round things round.