Vegan Samoa Ice Cream
This homemade Samoa Ice Cream recipe is the ultimate vegan treat. This Girl Scout cookie ice cream is extra creamy and made with whole foods plant-based ingredients. It's easy to make and sure to be a crowd-pleaser. This recipe is: vegan, oil-free, gluten-free, and refined sugar-free!
Equipment
- 1 medium bowl
- 1 ice cream container
Ingredients
- 1 cup raw cashews
- 1 can full fat coconut milk
- 1 cup medjool dates
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ½ cup shredded coconut
- 1 batch 2 ingredient vegan caramel
- 5 cookies Vegan Gluten-Free Samoas
Instructions
- Begin by combining the cashews and pitted dates together in a medium bowl. Cover with water and place in the fridge to soak for a couple hours, or overnight. The dates should be super soft and the cashews plump and soft.
- Once the dates and cashews have softened, strain them and add them to the blender. Add the coconut milk, vanilla extract, and coconut extract. Blend the mixture until silky smooth.
- Mix the shredded coconut into the ice cream base, and then add it to the ice cream maker. Churn for 25-30 minutes, or until it sticks to the paddle and resembles a soft serve (churning time varies by machine).
- Chop the Samoa cookies into bite-sized pieces and begin assembling the ice cream in an ice cream container, large mixing bowl, or loaf pan. First, add half of the coconut ice cream, then add the caramel sauce, and finally the cookie bits to the top of the ice cream. Mix until evenly combined, and repeat this process.
- Cover the ice cream and place it in the freezer for a couple of hours or until solid. Scoop and enjoy!
Tried this recipe?Let us know how it was!