Creamy Almond Butter Cookie Ice Cream

I know most areas of the country are experiencing cooler fall weather right now.  I’m a Portland, Or native who recently relocated to Phoenix, Az and it’s still regularly in the 90’s.  While 90 degree weather in October is certainly new to me and has required some getting used to, it has had the much appreciated result of extending ice cream eating season.  Yahoo!  If you haven’t tried making your own ice cream yet; you must.  It is addicting both to make and eat.  It’s really fun to experiment with different flavors, extracts, and add ins. 

Although ice cream makers brand new aren’t too spendy, I often see them at thrift stores for under $10.  Once you have your ice cream batter prepared, just follow the instructions for your particular model.  This usually involves having the main bowl component pre-frozen and allowing around 30 minutes for the ice cream to churn. 

Even if the temperatures have dropped where you’re at, is it really ever too cold for ice cream?  This is my go-to recipe that is loosely based on the ice cream recipe in Veganomicon.  It is equally delicious with peanut butter or cashew butter.  I topped mine with some vegan white chocolate chips and sprinkles.

Creamy Almond Butter Cookie Ice Cream

3/4 cup all natural almond butter

3/4 cup agave nectar (regular sugar works too)

6 ounces silken tofu either soft or firm (such as Mori Nu)

3/4 cup cream of coconut milk (be sure to buy a regular, full-fat can of coconut milk, the light stuff won't work here)

3/4 cup non-dairy milk (hemp is my favorite, don’t use rice milk as it’s too thin)

1 tablespoon vanilla extract

1 1/2 teaspoons blackstrap molasses

1/8 teaspoon salt

1 1/2 cups chocolate cookies (such as Newman's Own Alphabet cookies) broken into large pieces

Mori Nu silken tofu comes in 12 oz packages, so simply cut the block of tofu in half.  Gently rinse it under cool water and pat dry.  Add to a blender or food processor along with the almond butter and agave nectar.  Note:  the other half of the tofu may be stored in a container filled with water in your frig for up to 5 days, provided you change the water daily. 

To obtain the coconut cream, carefully open the can of coconut milk and scoop the cream from the top into a measuring cup.  You can refrigerate the can ahead of time to make this easier, but I don’t find it necessary.  Add the coconut cream to the blender and blend until smooth.  Add the vanilla extract, blackstrap molasses, and salt.  Blend again.  Finally, add the non-dairy milk and blend one last time. 

Transfer the mixture to a pitcher (or a container that will be easy to pour from), and place in the freezer for 15-20 minutes or until it is very cold but not freezing yet.  Pour into your ice cream maker and proceed according to the manufacturer’s instructions.

I like to break the cookies up by hand so there are large nice large pieces.  When your ice cream has about 5 minutes left, add the cookie pieces.  Once your ice cream is finished, transfer to a sealable container and let it set in the freezer for up to 4 hours to allow it to firm up.