Homemade Cookie Monster Ice Cream
This Homemade Cookie Monster Ice Cream is a dreamy blend of naturally sweetened churn vanilla ice cream swirled with cookie dough balls and chunks of cookie pieces. It's the ultimate cookie and ice cream combo with a beautiful bright blue color. It's creamy, rich, and full of monster cookie goodness—vegan, gluten-free, refined sugar-free, oil-free, and made with plant-based ingredients that are only good for you!
Equipment
- 1 Loaf pan
Ingredients
- 1 cup medjool dates
- 1 teaspoon blue spirulina Wilderness Poets
- ½ teaspoon vanilla bean powder
- 2 cups filtered water
- 1 squeezie (8oz) Wilderness Poets Cashew-Milk SPiN nut milk concentrate
- ½ cup pre-made cookie dough balls homemade or premade
- 6-8 vegan gluten-free cookies and cream cookies
Instructions
Prepare the Date Base:
- In a high-speed blender, combine the medjool dates and filtered water. If not using a high-speed blender, I recommend soaking the dates for at least an hour.
Add Ingredients to Blender:
- Add the Wilderness Poets Blue Spirulina and Vanilla Bean Powder to the blender.
- Pour the Wilderness Poets Cashew-Milk SPiN into the blender and blend until the mixture is smooth and creamy.
Churn The Ice Cream:
- Pour the ice cream into the ice cream machine and churn according to your machine's instructions (usually between 25-40 minutes).
Fold in Cookie Dough and Cookies:
- Transfer the churned ice cream mixture to a bowl. Gently fold in the cookie dough balls and crumbled vegan gluten-free cookies and cream cookies until evenly distributed throughout the mixture.
Freeze:
- Pour the ice cream base into a freezer-safe container and smooth the top. Cover and freeze for at least 2-4 hours, or until firm.
Serve:
- Once the ice cream is fully frozen, scoop it out and enjoy the delicious, blue, cookie-filled treat!
Tried this recipe?Let us know how it was!