Healthy Cookies ‘n’ Cream Ice Cream
yummy
- May 21, 2021
- 2 Comments
- Share
Ingredients
- 24oz (3 cups) Plain, Nonfat Greek Yogurt
- one 13.5oz can Light Coconut Milk
- 192g (¾ cup) Homemade Oreo Cookie Butter
- 1½ tsp Vanilla Creme-Flavored Stevia Extract
- ¾ tsp Xanthan Gum
- ⅛ tsp Salt
Instructions
-
Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
-
In a large blender, add the yogurt, coconut milk, cookie butter, and stevia extract. Blend until completely smooth.
-
While blending, slowly add in the xanthan gum, then add the salt. Puree until fully incorporated.
-
Churn the ice cream according to your ice cream makers’ instructions. Scoop the ice cream into a freezer-proof container, cover, and freeze until it’s the texture you prefer. If frozen solid, the best method to thaw is to place the ice cream in the fridge for a few hours (this way, the entire ice cream is scoopable, unlike thawing the ice cream on the counter, where only the edges will be scoopable).
-
Scoop, serve, and enjoy!
Leave a Reply
Your email address will not be published. Required fields are marked *
Leave a Reply
