Blended Crunchy Chocolate Cookie "Freeze" Ice Cream (vegan)

Blended Crunchy Chocolate Cookie "Freeze" Ice Cream made with no ice cream maker, for an easy vegan and gluten-free ice cream treat!


  • 2 13.5-ounce cans full fat coconut milk, chilled overnight in the fridge
  • 1/2 cup unsweetened cacao powder
  • 6 pitted dates
  • 1/3 cup unsweetened nut milk
  • 1 box of Simple Mills Chocolate Chip Cookies
  • 4 tablespoons cacao nibs


  1. Place a large mixing bowl in the freezer to chill for 30 minutes
  2. While the bowl is in freezer, soak the dates in boiling hot water for 15 minutes then strain
  3. Get full recipe==>>

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