Cookies and Cream

You can use any kind of vegan cookie you like in this recipe, but sandwich cookies are my favorite. The last time I checked, Oreo cookies are vegan, but I've heard this varies from region to region, so you may want to read the package to be sure. My personal favorite sandwich cookie is the "Joe-Joe" from Trader Joe's. They are everything Oreos aspire to be, and they don't contain hydrogenated oil! (Check the General Guidelines and Advice, if you're new to vegan ice cream making!)

2 c. soy creamer
1 c. soy milk
½ c. sugar
2 T. arrowroot
1 T. vanilla
1 c. chopped cookies

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the soy creamer, soy milk, and sugar together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Add the vanilla.

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add the chopped cookies in the last 5 minutes of freezing.