Mint Cookies n Ice Cream (No Churn)
Mint Cookies n Ice Cream (No Churn)
Makes: about 8 to 10 servings
Time: 8 hours
INGREDIENTS
Rhubarb Layer
(2) 14oz cans of full-fat coconut cream
12 spearmint stems (about 30 leaves)
3/4 cup white granulated sugar
1/2 tsp kosher salt
1/4 tsp mint extract, optional
2 tbsp vodka, tequila, or gin, option but highly recommended for a creamier texture
2 drops of green food coloring, optional
about 16-20 chocolate sandwich cookies, crumbled
Rinse the mint leaves and remove them from the stems. In a high-speed blender or food processor, combine 1 can of coconut cream with mint leaves, sugar, and salt until frothy, about 2 mins. Pour through a fine mesh sieve; remove the mint leaves. Pour back into the blender with the other can of coconut cream, mint extract, and vodka. Blend until frothy once more
Pour into a 9x3 loaf pan. Cover with plastic wrap, ensuring the plastic touches the surface of the cream and wraps around the sides of the loaf pan. Freeze for about 2 hours. Using a spoon, stir the cream once to break up the solidifying chunks. Freeze for another 2 hours, stir once more and then crush the sandwich cookies and stir them into the ice cream mixture. Cover w/ plastic wrap and freeze overnight.
To serve, I like to set the ice cream out for about 5 to 10 minutes to soften up. Serve with a chocolate shell, an extra sandwich cookie, and a baby mint leaf.
