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Vegan Coconut Milk Coffee Ice Cream with Oreos

Vegan ice cream that cuts out all of the dairy without losing any of the creaminess.

Course dairy-free,, Dessert, vegan
Cuisine vegan, american
Keyword vegan, dessert, healthy
Prep Time 5 minutes
Cook Time 15 minutes
Cool 1 day
Total Time 1 day 20 minutes
Servings 4

Ingredients

  • 2 14 oz Cans of Coconut Milk
  • 1 cup brewed Coffee decaf can be used too
  • 1/2 cup Coconut Sugar
  • 1 Egg yolk optional, tempered
  • pinch of Cinnamon
  • 1 sleeve Oreos crushed in ziploc bag to smaller chunks

Instructions

  1. Combine two cans of coconut milk with one cup of brewed coffee and a half cup of sugar then bring to a slow simmer

  2. Once mixture begins to thicken add tempered egg yolk into mix along with a pinch of cinnamon and let simmer

  3. Remove from heat and let cool to room temperature and then store in the refrigerator for minimum 8 hours. The longer it cools, the thicker and creamier the ice cream.

  4. Once fully chilled prepare ice cream according to your maker's instructions.

  5. While the ice cream is blending in the machine take your Oreos and crush them into small bite size chunks. I remove half of the cream but you can leave it all or use different cookies altogether.

  6. 10 minutes before completion slowly start feeding the Oreos into your ice cream mixture so that it can evenly blend into the ice cream.

  7. Once ice cream is to desired firmness remove from machine and store in an air tight container in the freezer. I line the bottom and sides of my container with Oreo halves for more crunch in my ice cream.