Chocolate Chip Ice Cream
Serves 610 mins prep20 mins cook
Homemade chocolate chip ice cream made with leftover cookies and plant milk, enhanced with vanilla and cinnamon for a delicious summer treat.
0 servings
What you need
Instructions
1: Place Ice Cream Maker Attachment in freezer overnight. 2: In a large bowl, add the cookies followed by the plant milk. 3: Let the cookies soak for at least 5 mins. 4: With a potato masher, crush the cookies to infuse the plant milk with flavor. 5: Mash until small chunks are present and milk looks like it is full of cookie particles. 6: Pour the cookie and milk mixture over a strainer and let strain fully. 7: Agitate with a rubber spatula and press all liquid out of the pulp and set the pulp aside. 8: Retrieve the Ice Cream Maker Attachment from the freezer and attach to the Stand Mixer along with a paddle. 9: Turn the Stand Mixer on to 'stir' and slowly pour the ice cream base into the bowl. 10: Let churn for 15-20 mins. About 10 minutes in, optionally add some chunks of cookie from the pulp into the ice cream mix. 11: Once thick and frozen, transfer ice cream to a storage container and let sit in the freezer for 30 mins to 1 hour. 12: Serve and enjoy!View original recipe