Cookie Butter Earl Grey Ice Cream (Vegan)

Name: Cookie Butter Earl Grey Ice Cream (Vegan)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 can Coconut Milk (1 14-ounce can full-fat coconut milk); 4 pieces Earl Grey Tea (4 bags Earl Grey tea (optional)) — optional; ½ cup Cashew (½ cup cashews (soaked)); 1 tbsp Grand Marnier (1 tablespoon Grand Marnier); 6 pieces Biscoff Cookie (6 Speculoos or Biscoff cookies (plus 6 more crumbled cookies)); ½ cup Agave Nectar (½ cup agave nectar); ¼ cup Coconut Oil (¼ cup coconut oil (melted)); 1 tsp Vanilla (1 teaspoon vanilla extract); 1 pinch Table Salt (1 pinch salt); ¼ cup Biscoff Spread (¼ cup Cookie Butter)

Cookie Butter Earl Grey Ice Cream (Vegan) - Dessert (American)

25 minAmerican

Servings6

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Vegetarian
Vegan
Pescatarian
Egg Free

Steps

1If infusing with Earl Grey: in a small saucepan over low heat, place coconut milk and whisk 'til smooth. Add Earl Grey tea bags and cook about 10 minutes, or until infused and fragrant. Remove tea bags and cool completely.
2In a blender, preferably high-speed, combine coconut milk infusion, cashews, Grand Marnier, 6 Speculoos or Biscoff cookies, agave nectar, coconut oil, vanilla, and salt. Blend until totally smooth and freeze according to ice cream maker directions.
3When mixture resembles soft serve, gently mix in the Speculoos or Biscoff crumbs and Cookie Butter. Keep in an air-tight container in the freezer. Tastes awesome in a waffle cone!