Cookies & Cream Pops
Ingredients:
270ml canned coconut milk
1/4 cup almond butter
1/4 cup maple syrup
2 tsp vanilla extract
1 tbsp cacao powder
80g Oreos or any cookie of choice
200g dark chocolate
2 tsp coconut oil
Pinch of salt
Method:
In a food processor, blender or by hand, crush up your cookies.
Blend together coconut cream, almond butter, maple syrup, vanilla, cacao and salt for 1-2 minutes.
Pour mixture into the bowl of cookie crumbles and stir well. Pour mixture into ice cream moulds.
Place in freezer until set. This will take at least 2 hours.
Melt dark chocolate with coconut oil. Take ice cream out of the freezer and dip into your chocolate. Allow the chocolate to run off a little bit so that you have a nice thin shell once set.
Sprinkle over the remaining cookie crumbles for decoration, if desired.
Consume straight out of the freezer or if you prefer a softer and creamier texture, leave aside for 5-10 minutes. Enjoy!
