Hey guys, last Friday I produced my first guest post for Liz from Blog is the New Black! Click here to check it out. I thought the recipe was to great not to share on my blog, so here it is.

It’s now officially summer, so what better way to celebrate and cool off from the heat than with chocolate cookies & cream ice cream? Those like myself who don’t own ice cream machines and can’t stand the thought of hand-churning the mix every few minutes will be glad to hear that this ice cream can be made entirely by hand and requires absolutely no churning.

Because it’s made from coconut milk, the ice cream thickens naturally in the freezer which means that it takes a lot less time to freeze than traditional homemade ice cream. You don’t have to return to the freezer every 30 minutes to churn it by hand, either, which frees up plenty of time to pig out on the remaining Oreos that you didn’t use in the ice cream.

Since this recipe replaces the traditional egg yolk and cream base with coconut milk, you can also kid yourself that you’re actually eating healthily by devouring bowls full of the stuff and who doesn’t enjoy feeling healthy whilst sporting a face covered in chocolate?

Chocolate Cookies & Cream Ice Cream

Generously serves 2

Ingredients

1 + 2/3 cup coconut milk

2 tablespoons cocoa powder

4 tablespoons brown sugar

1 teaspoon vanilla essence

4 Oreo cookies

Recipe

1. Combine the coconut milk, cocoa powder and brown sugar in a saucepan and bring to a simmer over a medium heat. Stir regularly and when the sugar has completely dissolved, remove the pan from the heat and leave to one side to cool.

2. Place the Oreo cookies in a Ziploc bag and roughly crush them with a rolling pin. You can use a food processor for this step, but bashing the cookies with a rolling pin gives better results because you get a mixture of small crumbs and large chunks.

3. Stir the vanilla essence into the cooled chocolate coconut milk mix and place in the refrigerator for an hour or so until fully chilled.

4. When cool, remove the ice cream base from the refrigerator and fold in the Oreo chunks. Mix thoroughly so that the chunks are evenly distributed.

5. Place in the freezer and leave to set for around 2 hours.

Remove the ice cream from the freezer at least 10 minutes before you’re ready to serve so it has the chance to soften up. Sprinkle on top crushed Oreos or even decorate with whole mini Oreos and you’re ready to enjoy a decadent, but not so naughty, chocolate frozen treat.

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