Maple Cookie Ice-Cream (with coconut milk)
Maple Cookie Ice-Cream (with coconut milk)

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, maple cookie ice-cream (with coconut milk). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Maple Cookie Ice-Cream (with coconut milk) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Maple Cookie Ice-Cream (with coconut milk) is something which I have loved my whole life.

Great recipe for Maple Cookie Ice-Cream (with coconut milk). This ice cream uses maple syrup instead of sugar and a rich coconut milk for its base. Crumbled maple-cream cookies make the perfect finishing touch. Put in your ice cream maker and process according to the manufacturers directions.

To get started with this recipe, we must first prepare a few ingredients. You can have maple cookie ice-cream (with coconut milk) using 4 ingredients and 4 steps. Here is how you can achieve that.

  1. Get 2 cans coconut milk
  2. Make ready 1/2 cup maple syrup
  3. Make ready 1 teaspoon vanilla
  4. Get 6 maple-cream cookies, crushed with rolling pin

Stir in ¼ cup boiling water until gelatine is completely dissolved. Add remaining ¾ cup coconut milk, canned coconut milk, dates, maple syrup, vanilla, and dissolved gelatine mixture to a high speed blender. Place the bananas, coconut cream, maple syrup, and protein powder in a food processor. Place the "ice cream" in a container and freeze until ready to use.

  1. Pour coconut milk and syrup into saucepan. Cook until simmering and maple syrup is dissolved. Add vanilla. Transfer mix to a glass bowl and place in fridge.
  2. Once mixture is at room temperature or slightly colder, pour into standard ice-cream maker. Following manufacturer's instructions, churn for about 25 minutes.
  3. In last two minutes of churning, pour in the cookies.
  4. Ice cream is ready to eat now, but for a firmer consistency, put in freezer for a couple of hours to overnight. Ice cream will taste best when allowed to thaw for half an hour before serving, as coconut milk does not spoon as easily as dairy-based ice creams. Enjoy!

Place the bananas, coconut cream, maple syrup, and protein powder in a food processor. Place the "ice cream" in a container and freeze until ready to use. Garnish with additional crushed cookies if desired. Put the mixture in the fridge to chill for a couple hours. Churn the ice cream according to your machines instructions.

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