Name: Dairy-Free Cookies and Cream Ice Cream
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 3 cups Ripple Unsweetened Dairy-free Pea Milk Beverage; 2/3 to 3/4 cup sugar (see Sweetness Note below); 1/2 cup non-GMO canola oil or other neutral-tasting oil; 2 teaspoons pure vanilla flavoring or paste; 1/16 teaspoon salt; 1/4 teaspoon xanthan gum (corn-free is available); 20 chocolate sandwich cream cookies (chopped into pieces (gluten-free, if needed; see Cookie Note below))

1

Pour about half of the milk beverage into your blender and add the sugar. Blend for 1 minute, or until the sugar dissolves.

2

With the motor running, slowly drizzle in the oil through the lid opening (keep your hand around the opening as it might splatter!). Continue to blend for 1 minute.

3

Add the rest of the milk beverage, vanilla, and salt, and blend for 15 seconds.

4

Add the xanthan gum and blend for 1 minute.

5

Place the blender jar in your refrigerator and refrigerate for 2 hours or longer.

6

Give the mixture a quick 10 second blend.

7

Process the mixture in your ice cream maker according to the manufacturer's directions.

8

Once the churning is complete, stir in the chopped cookies.