Vegan Cookies & Cream Cashew Ice Cream
This rich and fluffy cookies and cream ice cream is made using cashews and vegan cookies.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Servings: 8 servings
Author: Kathy Patalsky
- 3 ½ cups raw cashews, soaked overnight and drained
- ¼ cup peanut or almond butter
- 1 very ripe banana
- 2 ½ cups non-dairy milk (I used soy, almond works too)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Fold in: 2 cups crushed vegan chocolate sandwich cookies (I did about 1 cup halves and quarters and 1 cup completely crushed)
Prep: have ice cream maker container fully chilled in freezer and have cashews soaked overnight.
In a blender or food processor, add all the ingredients, except the cookies. Blend from low to high until silky smooth.
Pour the mixture into the ice cream machine and allow to churn for at least 15-20 minutes. When ice cream starts to harden into a soft thick swirl, it is almost done. You can add in the cookies a few minutes before turning off the machine. This will allow the cookies to swirl into the mixture without completely changing the color. You want a nice black and white cookie swirl rather than an overall gray color.
Pour the finished ice cream into a freezer-friendly serving container. Cover with plastic wrap and chill for at least a half hour to achieve a firmer more scoopable consistency. When serving from a fully thawed state, allow at least a half hour for thawing. Sometimes longer if the ice cream is rock hard.