Dairy Free Ice Cream Recipe with Oatmeal Cookie Dough
A creamy, dairy free ice cream made with simple ingredients—gluten free and vegan too!
Servings: 8 servings
Calories: 408kcal
Equipment
Ingredients
- 1 batch Cinnamon Raisin Pecan Oatmeal Cookie Dough chopped in to small chunks
- 2 cans cans full fat coconut milk 14 ounces each
- 3/4 cup maple sugar or cane sugar
- 2-3 teaspoons cinnamon or to taste
Instructions
- Combine the coconut milk, sugar, and cinnamon in a blender and blend until smooth.
- Chill the coconut milk mixture in refrigerator for 30 minutes.
- Make the ice cream following manufacturer's directions for your ice cream maker. Note: I used a Cuisinart and got soft serve consistency ice cream after 20 minutes.
- Mix cookie dough chunks in to ice cream. Place ice cream mixture in glass container, and place in freezer until desired consistency is achieved-about 30 minutes.
Notes
- The Oatmeal Cookie Dough Bites can be made ahead of time and stored in the refrigerator or freezer.
- The Ice Cream mixture can be made ahead of time and stored, well covered, in the refrigerator for up to 3 days.
Nutrition
Serving: 1serving | Calories: 408kcal | Carbohydrates: 36g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 52mg | Potassium: 358mg | Fiber: 3g | Sugar: 22g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 4mg