Cheesecake Ice Cream with Chocolate Cookie Crumbles

I'm back!

So sorry to have been gone so long! I have some recipes that I have been wanting to share, just no time to sit down and blog about them. Our past couple of weeks has been spent preparing our home for 3 sweet children to come and live in it, visiting with those children, and also preparing for a move. Busy, busy, busy. I would say our first full day visit with the kiddos was a success food-wise. They ate up our "different from McDonald's" food :) They loved them some fruit to snack on and one is actually allergic to dairy as well so works out great for our fam!

But onto the recipe. I wanted to call it "Oreo© Cheesecake Ice Cream", or "Cheesecake Brownie ice cream" but some fine gentelmen already came up with that name and I didn't want to steal it :)

This recipe can be made vegan, and is, of course, already dairy free. Enjoy!

Cheesecake Ice Cream with Chocolate Cookie Crumbles

Serves: 4
Ingredients
For the Ice Cream

• 1 1/2 cans of coconut milk
• 1/3 cup of raw honey (or coconut sugar for vegan option)
• 1 Tbsp of lemon juice
• 1 tsp of apple cider vinegar
• 1 tsp vanilla extract
• pinch of salt

For the Cookie/ Brownie Crumbles

• 1/2 cup nuts of choice
• 3 Tbsp carob or cocoa powder- I like using half of each
• 1/2 tsp coffee extract (not for coffee flavor, just to enhance the chocolate flavor)
• 1 tsp vanilla extract
• 3 dates
• 1 Tbsp coconut oil

Method

• For the ice cream, blend all ingredients together in a blender and then pour into ice cream maker. Process according to your ice cream maker's instructions.
• For the cookie pieces, pulse all the ingredients in a food processor until they form a ball of dough and hold together when pressed.
• When the ice cream is mostly frozen, crumble half the cookie pieces to the ice cream maker. You may have to stir them in. Let the ice cream finish freezing completely.
• Serve in bowls and top with remaining brownie/ cookie crumbles.

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