Easy Vegan Cookie Ice Cream
recipe

A delightful and simple vegan treat perfect for summer days. Preparation time is just 15 minutes, and it freezes overnight.
Preparation Time: 15 minutes + freezing
Serving Size: 4-6 servings

Ingredients:

- 2 ripe bananas
- 1 cup coconut milk
- 1 cup oat cream
- 100 g vegan chocolate (chopped)
- 1 tsp vanilla extract
- 1 cup crushed vegan cookies

Instructions:

1. Peel and chop the bananas. Place the pieces in a blender.
2. Add coconut milk, oat cream, and vanilla extract to the bananas. Blend until smooth.
3. Gently fold in the chopped chocolate and crushed cookies into the mixture.
4. Pour the mixture into ice cream molds or a bowl and cover with plastic wrap.
5. Place in the freezer and allow to freeze for at least 4 hours or overnight.
6. Take the frozen cookie ice cream out of the freezer about 5–10 minutes before serving to soften slightly.
Nutritional Information (per serving):
- Calories: 150 kcal
- Protein: 2 g
- Carbohydrates: 24 g
- Fat: 7 g
- Fiber: 2 g

Reviews: 3.63 (4951 reviews) ★★★★★ share