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!
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
*I love the cookies by the Brand Simple Mills