Vegan Mud Pie Ice Cream

Vegan Mud Pie Ice Cream
Vegan Mud Pie Ice Cream

Tomorrow is national ice cream day! Oh boy, what a wonderful thing to celebrate. I haven’t created any new ice cream flavors in a while so I decided to put some thought into it. Here is my creation: a creamy coffee ice cream with bits of Oreo, best served topped with hot fudge sauce and coconut whipped cream. A vegan mud pie!

My ice cream recipe is versatile and I have a post on making vegan ice cream without a recipe if you want to experiment. For this coffee base I used my whiskey cold brew, but any strong, cold coffee would work.

If this flavor isn’t your jam, check out the vanilla, peanut butter cup, Irish cream, or Mint. I do love ice cream!

 

 Ingredients

  • 1 can (13.6 oz) full fat coconut milk
  • 1 tsp pure vanilla extract
  • 3 TBL agave nectar
  • 3 TBL cold brew whiskey coffee, or cold coffee
  • 6 Oreos, smashed
  • pinch of salt

Instructions

  1. Blend all ingredients together briefly.
  2. Freeze in ice cream maker according to manufacturers instructions.
  3. After ice cream has been churned fold in the crushed Oreos.
  4. Scoop ice cream into freezer friendly container and freeze for at least 2 hours before serving.
  5. Top with vegan hot fudge sauce for a delightful treat.
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