You make sure you have the ice-cream maker... I'll share our altered recipe!!
|Oreos 'N Cream Recipe from Smart Allergy~Friendly Education|
Oreos 'N Cream Ice Cream
dairy-free, egg-free, peanut-free, nut-free
2 Cups Coconut Dairy-free Milk
1 3/4 C Sugar
1/2 tsp Salt
2 C Vanilla Soy Creamer (rather than half and half)
1 tbs Vanilla Extract
4 C Barista Style French Vanilla Coconut Creamer (rather than whipped cream)
24 Oreo Cookies
1. Scald the coconut milk until bubbles form around the edge of the pan. Don't make the temperature too hot or you will get a full on boil and a film across the top of the liquid. Remove from the heat.
2. Add sugar and salt. Stir until dissolved. Stir in creamers and vanilla extract. Cover and refrigerate for 45 minutes because non-dairy milks don't thicken as fast as regular dairy milk.
3. Pour mixture into ice cream canister and follow ice cream maker directions.
4. Add crushed cookies into the semi-hardened ice cream. I waited until the ice cream had a thickened mashed potatoey texture as the ice cream maker suggested and then added in.
Voila! You and your family, friends and neighbors are going to LOVE this homemade ice cream!
BONUS RECIPE - Add in 2 tsp of peppermint extract, 2 tsp of green food coloring AND chocolate chips!! You know have your own version of allergy~friendly Mint Chocolate Chip!