Who’s ready for another Summertime treat that’s quick and easy to whip up? My second recipe with Nora’s non-dairy ice cream is an allergy-friendly take on a classic: gluten-free, dairy-free cookies n cream ice cream! Over the years our family has looked for an option that’s allergy- friendly with no luck, so having the chance to work with Nora’s on this recipe was the perfect opportunity to create our own version of this favourite flavour.
Just because something is allergy-friendly doesn’t mean it’s not delicious!
For this cookies n cream ice cream recipe, I picked up a pack of dairy-free, gluten-free, egg-free cookies, which were the perfect addition to Nora’s plant-based ice cream that’s made with cashews. Use your favourite non-dairy milk and you’re set! See below for the recipe and click here for another yummy recipe with Nora’s.
1 pint Nora’s non- dairy Vanilla Bean ice cream
3 allergy-friendly chocolate chip cookies
1/4 cup non-dairy milk (I used unsweetened cashew milk for this recipe)
1.Bring the ice cream out of the freezer and allow to soften for a few minutes. While you’re waiting, use a rolling pin to crush the cookies
2.When softened, scoop the ice cream into a blender, followed by the crushed cookies. If needed, add 1/4 cup of non-dairy milk.
3. Blend mixture until the crushed cookies are combined. Pour the mixture back into the pint container or another freezer- safe container and freeze. When ready, serve and enjoy!
I hope your family loves this cookies n cream ice cream as much as mine!
Nora’s Non-Dairy ice cream is mixed up in small batches in Vancouver, BC. Available in 4 delicious flavours made with simple, whole foods ingredients. Visit Nora’s Non-Dairy online for a list of retailers + find them on Instagram for updates on new retailers, upcoming events, etc.
Looking for more recipe ideas? Check out OHP’s Recipes page for lots more (including gluten + dairy free)!
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Disclosure: I received product to create this recipe. All opinions are my own.