Chocolate Peanut Butter Cookie Ice Cream
Ingredients
- 2 13.5oz cans coconut cream (I use @edwardandsons heavy coconut cream)
- 1/2 cup cacao powder
- 1/4 cup maple syrup
- 1/2 tsp salt
- 1 bag @emmysorganics chocolate covered PB cookies
Preparation
Freeze the coconut cream in ice cube trays overnight.
Blend the coconut cream cubes with cacao powder, maple syrup, and salt in a high speed blender until smooth. Add a little nondairy milk if needed to blend.
Rough chop the cookies into chunks and stir them in.
Freeze for 30 minutes until scoop-able. It will be creamiest the day you make it, but will keep a few days in the freezer. Remove 5-10 minutes to soften before eating.
