Cookie Butter Earl Grey Ice Cream (Vegan)
Rich, spiced Cookie Butter mingles with Earl Grey-infused coconut milk to create one seriously delicious vegan ice cream. Soft and flavorful, it doesn't get any better than this. You can skip the Earl Grey infusion if you want, but I liked the fragrant bergamot aroma it added to the whole thing.
Rich, spiced Cookie Butter mingles with Earl Grey-infused coconut milk to create one seriously delicious vegan ice cream. Soft and flavorful, it doesn't get any better than this. You can skip the Earl Grey infusion if you want, but I liked the fragrant bergamot aroma it added to the whole thing.
- 1 teaspoon vanilla extract
- 1/2 cup agave nectar
- pinch salt
- 1 tablespoon grand marnier
- 1 14- ounce can full-fat coconut milk
- 4 bags of earl grey tea ( optional)
- 1/2 cup cashews ( soaked)
- 6 speculoos or biscoff cookies
- 1/4 cup coconut oil ( melted)
- to mix in:
- 6 speculoos or biscoff cookies ( crumbled)
- 1/4 cup cookie butter
- Carbohydrate 18.7089000522459 g
- Cholesterol 0 mg
- Fat 0.170520000482864 g
- Fiber 7.39199991443451 g
- Protein 0.58492000167393 g
- Saturated Fat 0.00042 g
- Serving Size 1 1 recipe (131g)
- Sodium 171.22900004495 mg
- Sugar 11.3169001378114 g
- Trans Fat 0.169512000482864 g
- Calories 120 calories
Step-by-step
- If infusing with Earl Grey: in a small saucepan over low heat, place coconut milk and whisk 'til smooth. Add Earl Grey tea bags and cook about 10 minutes, or until infused and fragrant. Remove tea bags and cool completely.
- In a blender, preferably high-speed, combine coconut milk infusion, cashews, Grand Marnier, 6 Speculoos or Biscoff cookies, agave nectar, coconut oil, vanilla, and salt.
- Blend until totally smooth and freeze according to ice cream maker directions.
- When mixture resembles soft serve, gently mix in the Speculoos or Biscoff crumbs and Cookie Butter.
- Keep in an air-tight container in the freezer.
- Tastes awesome in a waffle cone!
My Unexpected Vegan Ice Cream Adventure
As a busy working mom, time is a luxury I rarely have. Juggling work deadlines, school pick-ups, and keeping the house from descending into utter chaos leaves little room for elaborate culinary experiments. So when I stumbled upon this recipe for vegan Cookie Butter Earl Grey Ice Cream, I admit I was skeptical. Vegan ice cream? Intriguing, yet somehow intimidating. I pictured complicated processes, obscure ingredients, and a likely disappointing result. But the promise of that rich, spiced Cookie Butter combined with the subtle floral notes of Earl Grey tea was too tempting to resist.
The first hurdle was sourcing the ingredients. While most items were readily available at my local supermarket, finding the right Speculoos cookies took a bit of searching. It turned out the grocery store down the street had a wider selection of imported items than I realised. I also needed to find the best way to soak the cashews. The internet was incredibly helpful and after some online research I decided that to get the creaminess I wanted, I needed to soak the cashews overnight. It was a small step to add to the recipe but a noticeable improvement in the outcome. The next challenge was finding a spot in my already crammed freezer for the ice cream maker. Let me tell you, getting the ice cream maker out and making space for it is a whole process that takes up a surprising amount of time!
Surprisingly, the process was much simpler than I anticipated. The recipe was straightforward, even for a novice like myself. The Earl Grey infusion added a sophisticated touch, transforming the coconut milk into something truly special. The blending process was quick and easy, thanks to my trusty high-speed blender. The result? An incredibly creamy, decadent ice cream that even my picky eaters devoured. The cookie butter provided a lovely crunch, while the Earl Grey added a hint of unexpected elegance. It wasn't just delicious; it was surprisingly easy to make. It was, quite possibly, the most rewarding (and delicious) thing I made that entire month.
This experience taught me that sometimes, the most unexpected recipes can become the most cherished. It proved that even with a demanding schedule, creating something delicious and satisfying is possible. The joy on my family's faces when they tasted that first spoonful was worth every minute spent preparing this seemingly complex dessert. This vegan cookie butter ice cream isn't just a recipe; it's a testament to the simple joys of cooking, a reminder that sometimes, the most satisfying culinary adventures are the ones that challenge our assumptions and broaden our culinary horizons.
Now, I’m already thinking of ways to experiment with this recipe. Perhaps a peppermint cookie butter version for the holidays, or a matcha-infused variation for a more exotic twist? The possibilities are truly endless, and I'm excited to continue this unexpected culinary journey, one scoop at a time. If you’re looking for a delightful and relatively straightforward dessert that will impress, I highly recommend giving this recipe a try. You might just surprise yourself with what you can achieve, even on a busy weeknight!
