Cookie Monster Ice Cream
This cookie monster ice cream is the ultimate no churn ice cream recipe! Not only does it look vibrant and fun, but its is super creamy and delicious! It gets the vibrant blue color naturally from blue spirulina powder so no artificial dyes here and you can’t even taste it. This recipe is dairy, gluten, grain, and refined sugar free, but you really couldn’t tell. If you have kids, they would certainly enjoy this fun frozen treat!
What you will need
Cashews – Blending raw cashews that have been soaked in hot water, makes for the best dairy free ice cream base. It makes it smooth and creamy instead of being rock hard when frozen.
Full Fat Coconut Cream – You definitely want to make sure you use the full fat kind because that will make the nice cream very creamy.
Full Fat Coconut Milk – Just like the coconut cream, you will want a full fat coconut milk because it’s less watery.
Maple Syrup – This is what we will use to sweeten the ice cream with!
Raw Cashew Butter – This ingredient helps the nice cream not be so hard when frozen. Nut butters don’t typically freeze solid. Using raw cashew butter is best and wont affect the flavor too much. I use the brand Artisana.
Blue Spirulina Powder – I love the beautiful blue color that comes naturally from this spirulina. It’s a great alternative to artificial coloring. Spirulina contains protein, antioxidants, anti-inflammatory properties, and detoxifying properties.
Vanilla Extract – I like my nice cream to have a nice vanilla note to it. .
GF Cookies – My favorite cookies to use that are grain/gluten free are the Simple Mills chocolate chip and cacao cashew cream ones.
How to make the cookie monster ice cream
First, soak the raw cashews in hot water for at least an hour. Drain the water from the cashews and pat the excess water off. Add the cashews in a blender along with the coconut cream, maple syrup, coconut milk, cashew butter, blue spirulina powder, and vanilla extract. Blend on high until smooth and creamy.
Next, take the chocolate chip and chocolate cream cookies and chop them into small pieces then set aside. Pour the ice cream mixture into a loaf pan and fill about half way then add about 1 cup of the cookie pieces into the load pan and mix around in the ice cream mixture.
Add the remaining ice cream mixture to the pan, and then top with the remaining cookie pieces. Cover the pan and place in the freezer for 5-6 hours to set. When ready to serve, take the pan out of the freezer and let thaw for a few minutes before enjoying.
Other recipes you will enjoy
Chocolate Strawberry Pudding Parfaits
Cookie Monster Ice Cream
Equipment
- Blender or Food Processor
- loaf pan
Ingredients
- 1 1/2 cups raw cashews
- 1 cup full fat coconut cream
- 1/2 cup full fat coconut milk
- 1/2 cup maple syrup
- 1/3 cup raw cashew butter
- 2 tsp blue spirulina powder
- 1 tbsp vanilla extract
- 2/3 cup Gf/ Grain free chocolate chip cookies
- 2/3 cup Gf/ Grain free chocolate sandwich cream cookies
Instructions
- First, soak the raw cashews in hot water for at least an hour. Drain the water from the cashews and pat the excess water off.
- Add the cashews in a blender along with the coconut cream, maple syrup, coconut milk, cashew butter, blue spirulina powder, and vanilla extract. Blend on high until smooth and creamy.
- Take the cookies and chop them into small pieces and set aside.
- Pour the ice cream mixture into a loaf pan and fill about half way.
- Add about 1 cup of the cookie pieces into the load pan and mix around in the ice cream mixture.
- Add the remaining ice cream mixture to the pan, and then top with the remaining cookie pieces.
- Cover the pan and place in the freezer for 5-6 hours to set.
- When ready to serve, take the pan out of the freezer and let thaw for a few minutes before enjoying.
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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