Vegan Cookie 'n Cream Ice Cream Cups
Sweet, creamy, and delicious! These Vegan Cookies 'n Cookies Ice Cream Cups are surprisingly simple to make with just 5 ingredients needed.
Ingredients
- 15 vegan chocolate sandwich cookies I used Double Stuff Oreos.
- 1 can coconut cream or full fat coconut milk
- ¼ cup maple syrup
- 1 teaspoon vanilla
- tiny pinch of salt
Instructions
- Place the can of coconut cream or milk in the fridge the day before you plan to make these so the cream will thicken. After a day in the fridge the cream should be thick and scoop able. If the cream doesn't thicken see notes below.
- Line a muffin pan with 9 reusable or paper liners. Place a cookie in the bottom of each of the 9 cups. Set aside
- Roughly chop or crush 5 sandwich cookies. Set aside.
- Scoop thickened cream into a bowl and add maple syrup, vanilla, and salt. Use a hand mixer or stand mixer to whip until everything is incorporated and creamy.
- Add chopped cookies to cream mixture and fold them in.
- Spoon mixture into each of the 9 muffin wells in the pan already prepared.
- Crush the last cookie and sprinkle the tops of each cup if desired.
- Place in a freezer for at least two hours before serving.
- Remove ice cream cup from liner and serve immediately.
Notes
- If the coconut cream doesn't firm up you've gotten a dud can. Don't worry you can still make these. The bottom cookie may float up a bit due to the more liquid-y texture of the milk. Just use a utensil to push it back down and continue with the recipe.
- You can use lite coconut milk if you prefer, but there's no need to refrigerate the can because the cream will not spereate. Again the cookie will likely float up and need to be pushed back down. Also, the end product will not be as creamy and rich.
