Ice cream, you scream, we all scream for ice cream! Perfect for kids who love chocolate and cookies, this super cool dessert is both dairy-free and refined sugar-free. Chocolate was one of the first flavors of ice cream, dating back to 1692, but the addition of cookies didn’t become popularized by brands until the mid-20th century. Our take on this revolutionary combo includes rich, velvety chocolate ice cream and chunks of crunchy chocolate cookies for a delightful texture and an explosion of chocolaty goodness in every bite. Plus, it’s easy to make with equipment and ingredients you probably already have in your kitchen. Get ready for a choco-tastic adventure that’s sure to make all you little chefs smile!
Equipment:
- Food processor or blender
- Ice cube trays or a shallow dish
Ingredients:
- 1 can of full fat coconut milk
- 1/4 cup cocoa powder
- 3 pitted dates or 2-3 tbsp maple syrup
- Chocolate cookies of choice
Instructions:
- Combine all ingredients in a food processor or blender. Blend on high speed until the mixture is smooth and creamy, with no lumps remaining.
- Pour the mixture into ice cube trays or a shallow dish and place it in the freezer. Allow it to freeze for about 4-6 hours or until it becomes firm.
- Once the mixture is frozen solid, remove it from the freezer and let it sit at room temperature for a few minutes to soften slightly. Transfer the partially thawed mixture back to the food processor and process until it becomes crumbly. Add in your cookies and process until combined.
- Transfer the freshly churned ice cream into a container and place back in the freezer for desired firmness (about 2-4 more hours).
- Once ready to serve, scoop the ice cream into bowls or cones, and garnish with more cookie crumbles or your favorite toppings.
Go to maddimadevegan.com for more recipes and make sure to tag @parentingocmag on social media when you post how your own ice cream turned out!
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