Directions
- 1In a saucepan, heat 1 can of coconut milk with 1/2 cup of honey over medium heat. Stir off and on, until the mixture thickens, about 20-30 minutes.
- 2Remove from heat and let it cool. Once cooled, stir in 2 tbsp of vanilla extract.
- 3In a stand mixer, whisk 2 cups of heavy cream on high speed until stiff peaks form.
- 4Fold in the homemade condensed milk and crushed cookies.
- 5Pour the mixture into a loaf pan and spread it out evenly. Add swirls of the chocolate syrup as you add the mixture creating layers.
- 6Cover and freeze for several hours or overnight until solid.
- 7When ready to serve, take the ice cream out of the freezer and let it sit to soften to your desired.
Ingredients
- 2 cups heavy cream
- 2 tbsp vanilla extract
- 0.125 cup chocolate syrup
- 1.5 cups crushed cookies
- 1 can full-fat coconut milk
- 0.5 cup honey
Equipment
saucepanstand mixerloaf pan
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