Maple Cookie Ice-Cream (with coconut milk)

Name: Maple Cookie Ice-Cream (with coconut milk)
Total time: 10800 s
Yield: 8-10 servings
Cuisine: American
Ingredients: 2 cans coconut milk; 1/2 cup maple syrup; 1 teaspoon vanilla; 6 maple-cream cookies, crushed with rolling pin

Calypso @cook_8227834

Vancouver

Happy Canada Day! This ice cream uses maple syrup instead of sugar and a rich coconut milk for its base. Crumbled maple-cream cookies make the perfect finishing touch.

Calypso @cook_8227834

Vancouver

Happy Canada Day! This ice cream uses maple syrup instead of sugar and a rich coconut milk for its base. Crumbled maple-cream cookies make the perfect finishing touch.

Saved

Ingredients

2-3 hours

8-10 servings

2 canscoconut milk
1/2 cupmaple syrup
1 teaspoonvanilla
6maple-cream cookies, crushed with rolling pin

Saved

Steps

2-3 hours

1

Pour coconut milk and syrup into saucepan. Cook until simmering and maple syrup is dissolved. Add vanilla. Transfer mix to a glass bowl and place in fridge.
2

Once mixture is at room temperature or slightly colder, pour into standard ice-cream maker. Following manufacturer's instructions, churn for about 25 minutes.
3

In last two minutes of churning, pour in the cookies.
4

Ice cream is ready to eat now, but for a firmer consistency, put in freezer for a couple of hours to overnight. Ice cream will taste best when allowed to thaw for half an hour before serving, as coconut milk does not spoon as easily as dairy-based ice creams. Enjoy!