Bourbon Espresso And Cookie Dairy Free Ice Cream Recipe
Just a hint of sweet bourbon adds an irresistible flavor to this espresso-based dairy free ice cream. Loaded with chunks of chocolate cookies, this frozen treat is the perfect dessert – nut-free!
Ingredients
- 1 can coconut condensed milk
- 1 can coconut cream chilled
- 1 tbsp bourbon
- 2 tsp instant espresso powder
- 1/2 cup chocolate cookies crumbled
- 1 pinch salt (optional)
Instructions
Chill The Coconut Cream
- Place can of coconut cream in the refrigerator for 3 hours or over night. The coconut milk needs to solidify before you continue on with making the ice cream.
Dairy Free Ice Cream
- In a small bowl mix together condensed coconut milk, bourbon, espresso, and salt. Set aside.
- Open chilled can of coconut cream, and take only the hard white. You should be able to easily separate the white coconut cream from the liquid in the bottom of the can. Place the cream into a medium size bowl. Beat the coconut cream until it reaches the consistency of whipped cream.
- Once coconut cream is whipped slowly fold in the condensed coconut milk mixture. Keeping the mixture as light and airy as possible.
- Fold in cookie crumbles to the coconut mixture.
- Pour into a freezer safe container and cover tightly. Freeze for 4 hours or until the ice cream is set. Defrost for 10 minutes before scooping!