Vegan Choc-Chip Cookie and Caramel Coconut Ice Cream

If you’re dairy-free like me, you’ll know how expensive coconut ice cream is - but you’ll also know how delicious it is! Usually when faced with a dilemma like this I'd just resort to making it myself.

The thought of making homemade cream, however, daunted me because I’d always assumed I would need an ice cream maker or complicated and expensive ingredients. Turns out you need neither!

This vegan coconut ice cream recipe is fast, easy and delicious. All you need to do is make the basic ice cream recipe, layer in the add-ins and freeze – how easy is that!

For my fist attempt, I added crumbed allergy friendly chocolate chip cookies and homemade vegan caramel sauce – safe to say it was delicious.

If you like the coconut ice cream on its own you could even leave it plain.

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Ingredients

Coconut ice cream

• 395g (1 can) Coconut condensed milk

• 400ml (1 can) Coconut whipping cream

Add-ins

• Allergy friendly chocolate chip cookies, crumbled (I used about five)

• Vegan caramel sauce

You can make or buy other add-in ingredients of your choice such as dark chocolate chips, Oreos, frozen berries or even chucks of vegan brownie.

Directions

1. Combine the coconut condensed milk and coconut whipping cream in a large bowl and whip with an electric mixer until thick and soft peaks can be formed.

2. Scoop 1/3 of the ice cream mixture into a freezer safe tub. Layer some of the cookie crumble and caramel sauce and top with another third of the ice cream.

3. Continue layering the ice cream with cookies and caramel until all the mixture is used.

Transfer to the freezer for a few hours and enjoy!