Blended Crunchy Chocolate Cookie “Freeze” Ice Cream (vegan)

5 from 2 reviews


  • 2 13.5-ounce cans full fat coconut milk, chilled overnight in the fridge
  • 1/2 cup unsweetened cacao powder
  • 6 pitted dates
  • 1/3 cup unsweetened nut milk
  • 1 box of Simple Mills Chocolate Chip Cookies
  • 4 tablespoons cacao nibs


  1. Place a large mixing bowl in the freezer to chill for 30 minutes
  2. While the bowl is in freezer, soak the dates in boiling hot water for 15 minutes then strain
  3. Pulse the dates in a food processor until they are smooth and jelly-like (it’s okay if there are some chunks!)
  4. Take the bowl out of the freezer and add the coconut cream from each can to the mixing bowl, do not use the liquid for this save for a smoothie later 🙂
  5. Using your hand mixer, whip until it is smooth and the chunks are gone, it should be pretty creamy
  6. Add in the cacao powder, nut milk, and the pulsed dates and using hand mixer to mix well
  7. Next add about 10-12 Simple Mills Chocolate Chip Cookies to food processor and pulse until they are in crumbles
  8. Fold into the ice cream and mix with a spatula
  9. Add ice cream to a parchment lined container (I used my banana bread pan!) and cover before freezing (I used plastic wrap as I didn’t have anything else eco-friendly)
  10. Freezer overnight then enjoy! You may want to let it thaw out on counter for 10-20 minutes before eating
  • Author: rachel mansfield
  • Category: gluten-free, vegan
  • Cuisine: ice cream, dessert