Who else likes ice-cream? Unfortunately, I recently found out that my body does not handle dairy very well. I went to an allergist who told me to avoid it…like long-term avoiding. I’m not too heartbroken, but I must say there are things I miss… yogurt, for one. Then of course, there’s that splash of milk in my tea or coffee that I love. Then there are those lovely puddings and custards and I wonder if maybe, just maybe…I miss milk a little bit. Then I remind myself that most of those things aren’t that healthy for me anyway…and that cow’s milk isn’t the greatest invention on the planet. But I still miss it a teeny, weeny, little bit.
Thankfully, I can improvise. In fact, I like to invent new versions of old favourites, and I prefer to make a simpler, quicker version than the original. I don’t like time consuming recipes. Once I’m free of the kitchen there are so many other lovely things to do.
Enter my take on dairy-free ice-cream. Be prepared.
Vegan Ice-Cream Oreo Blizzard
- 1 can of coconut milk
- 2-3 tsp pure vanilla extract
- 2 tbsp agave nectar
Sound easy enough?
Directions: Whirl up all your ingredients up in the blender.
Pour into your ice-cream maker according to manufacturer’s instructions.
Now turn it on, and while it’s working its magic you can crush four or five Oreos (I used this brand). I like crushing things. It’s like free therapy. *smile*
Then gather up these three ingredients for the chocolate sauce you’re going to swirl into your ice-cream.
- Virgin, organic coconut oil
- Agave Nectar
Take a heaping tablespoon of coconut oil and melt it in a small pot on low heat. Add 1-2 teaspoons of cocoa and as much agave nectar as you like, to the sweetness you desire. I used about a tablespoon of agave. Stir it up.
Now when your ice-cream is done, put the amount you want in a bowl and swirl some of that chocolate sauce into it. The sauce should harden a bit, kind of like that Magic Shell stuff I used to love. Now add your Oreo cookies and mix that in too…mmmmm, who needs Dairy Queen anyway?
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