Cookies & Cream Ice Cream

This is super quick & easy. I tired to make coconut, vanilla, pistachio cookies this week…. They were a massive freestyle-cookie-making fail! They tasted delicious but ended up as a tray of crumbs hence their utilization here 🙂 If you do not have an ice cream maker you can just use your food processor but the consistency might not be as smooth.

Natural yoghurt packs a punch of protein, calcium & healthy tummy probiotics and you all know how much I cannot get enough of coconut in all it’s forms. Don’t be deterred by the high fat content of coconuts, the saturated fat in coconut is made up of short-chain and medium-chain fatty acids the body quickly turns into energy instead of storing as fat. Therefore, even though it’s high in saturated fat, coconut can aid in weight loss. Half the medium-chain fatty acids in coconut are composed of lauric acid, which is anti-viral, anti-bacterial, anti-microbial and anti-fungal. Coconut can help boost the immune system.

500ml full fat coconut cream
250ml natural yoghurt (coconut milk yoghurt or dairy)
1/2 tsp vanilla powder
1 cup cookie crumbs (optional) you could use berries or raw cacao nibs instead

Blend everything except the cookie crumbs in the food processor until smooth. TASTE IT! If you want it sweeter add some maple syrup or your choice of sweetener & reblend. Pour into the ice cream maker and let the magic happen. You can add the cookie crumbs about 5 mins before you are ready to turn the ice cream maker off. Don’t forget to save some crumbs to sprinkle on top 🙂 Non-ice cream maker owners: Blend the mix in the food processor (without the crumbs), pour into a tupperware container and pop it in the freezer for a few hours until set. Once frozen, Chop it into chunks, pop it back in the food processor & blend until smooth again. Stir through crumbs & serve. It will have more of a “soft serve” consistency.