Vegan hazelNOT cookies and coconut ice cream
I always want a cookies & cream ice cream, but most of them have a may contain warning. So, what do we do when we cant have something? Make it ourselves!! The cookie recipe is from The Little Blog of Vegan. Her recipe contains crushed hazelnuts so I went with NOMO hazelNOT chocolate - PRODUCT REVIEW. I then just used my ice cream experience and experimented. It turned out so well I wanted to share!
Grab your spoon, take seat and join us at The Allergy Table!
Ingredients
150g caster sugar
2tsp vanilla extract
150 vegan butter (melted - I use plant flora)
280g plain flour
60g NOMO hazelnot chocolate (crushed on cut up)
160ml coconut cream (Tesco sells the exact measurement)
160g sweetened condensed coconut milk (Nature’s Charm)
1tsp vanilla extract
1tsp salt
Method
Preheat oven to 180ºc/350ºf/gas mark 4 and line a baking tray with paper
In a mixing bowl, add sugar, vanilla and butter and whisk together completely.
Add in flour in the bowl, and mix it together with the butter mix.
Fold in the hazelnut chocolate until they are in the mixture evenly.
Roll the mixture into balls (they don’t bleed so you can make them as large as you want).
Bake in the oven for 10-12 minutes until golden in the top.
Remove from the oven and cool completely. Then make the ice cream! If you only want the cookies, keep them in a airtight container in the fridge or in a cool spot. (3-5 days)
Prepare a freezer safe container.
In a mixing bowl add the coconut cream and whisk for 2-4 minutes until it looks light and fluffy.
It will not whip but there needs to be air in it.
Once the cream is whipped fold in the condensed milk.
Whip it all together if it isn’t even.
Add the vanilla and salt - mix it well.
Break the cooled cookies into the cream mixture.
Once combined, add to the freezer safe container (I put a little more cookies on the top)
Place in the freezer for 24 hours (overnight).
Take the ice cream out 10-15 minutes before you want to eat it.
Hazelnot cookies ingredients (Inspired by thelittleblogvegan)
Start with the cookies first because they have to bake and cool before you can use them in the ice cream. If you want another flavour, skip to the ice cream part.
The coconut cream doesn’t whip but allowing air to come through helps make it more creamy. You could try natures charm coconut whipping cream if you want it to be really like ice cream. (I haven’t tried that so if you do let me know how it goes!)
