Cookies and Cream Ice Cream
Dairy-free cookies and cream ice cream uses coconut cream instead of dairy products. Honey sweetened.
Recipe type: Dessert
Cuisine: American
  • 2 tablespoons powdered gelatin
  • ½ cup hot water
  • 6 egg yolks
  • 4 cups coconut cream (I really like Aroy-D brand
  • 7 tablespoons honey, or to taste
  • 1 tablespoon vanilla extract
  • 6 Chocolate Almond Flour Cookies, crumbled
  1. Add powdered gelatin to hot water. Mix until the gelatin is dissolved.
  2. Add egg yolks to a medium sized pan with 1 cup coconut cream, and honey. Whisk together.
  3. Begin heating mixture on medium heat. Whisk constantly for about five minutes, or until temperature reaches 170°F. I prefer to use a thermometer and check the temperature otherwise there is the risk of heating too hot and the pudding will separate.
  4. Remove from heat immediately once the temperature reaches 170°F and move to a heatproof bowl.
  5. Allow to cool for 20-30 minutes and add in remaining 3 cups of coconut cream, and gelatin and water mixture. Whisk together.
  6. Place in the refrigerator to chill thoroughly. 4-6 hours or overnight.
  7. When completely chilled, add to your ice cream maker and churn until it is as firm as you like. Or alternately use a rectangular casserole dish, place in the freezer and stir every 10 minutes.
  8. Crumble several chocolate cookies into the ice cream (recipe is in original blog post)
Recipe by GAPS Diet Journey at