I have finally made vegan ice cream- that tastes amazing. My last attempt, a year ago, was a not so successful lumpy un-tasty mess. My second ice cream attempt was a no churn method, which tasted pretty great, but was loaded with chemical ingredients. This time, thanks the the amazing team from Van Leeuwen, my ice cream came out with the perfect texture.
I knew once I nailed that, recreating one of my favorite ice cream flavors was a must. While I might have not totally loved my college experience, there are a few things I still cherish.
- Meeting the cookie monster
- Making some great friends
- Getting a puppy
- Having Thomas Sweet Ice Cream
Thomas Sweet was a little ice cream and chocolate shop on the main drag where all the food was in my college town. Among the numerous wing places, fat sandwich trucks, and bars, Thomas Sweet's had the best milkshake you can get. After meeting the cookie monster, he introduced me to the best flavor- Cinnamon Oreo. After having this, I knew I one day would need to make my own.
So here we are, my take on Cinnamon Oreo and Coffee Ice Cream with a vegan twist.
Slightly adapted from Van Leeuwen Artisan Ice Cream
Servings: about 1 quart or 4-6 small servings
- 3/4 cup canned coconut milk (shake it up so the cream does not separate)
- 3/4 cup cashew milk (you can use store-bought)
- 1/2 cup + 4 tablespoons coconut sugar
- 3 tablespoons coconut oil
- 5 tablespoons cocoa butter
- 2 tablespoons instant espresso powder
- 1/2 tablespoon unsweetened cocoa powder
- 1/2 teaspoon of salt
- 1/2 tablespoon ground cinnamon
- 1/2 cup of chocolate vegan cookie crumbles (I made up a recipe, but this one would be great too!)
- In the base of a blender, combine the coconut milk and cashew milk. Set aside.
- In a sauce pan over low heat, combine 1/2 cup of the coconut sugar and 2 tablespoons of water. Heat until the sugar dissolves.
- The mix in the 3 tablespoons of coconut sugar, cocoa butter, salt , and coconut oil. Next stir in the cocoa powder, espresso powder, and cinnamon.
- Once mixed well, pour the sugar and espresso mixture into the blender with the milk. Blend until all ingredients are well combined.
- Pour the base into a large container and refrigerate for 2 hours.
- After this time, pour the base into your ice cream maker and churn according to your manufacturers instructions.
- Add in the cookie crumbles at the last moment of churning. Then scrape out the ice cream into a freezer safe container. Either enjoy the soft-serve consistency or freeze for a few hours to harden the ice cream.