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Speculoos Coconut Ice Cream [Vegan]

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One of the greatest vegan accidentally vegan discoveries of all time was the revelation that Speculoos biscuits are completely egg and dairy-free! (For those not in the know, Speculoos are crunchy spiced caramel biscuits from the Netherlands.) You can also find them completely pulverized into a smooth, decadent, and addictive spread. The cookies and the spread are both used in this recipe for Speculoos ice cream, for a double dose of cinnamon-y caramel goodness.

Speculoos Coconut Ice Cream [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

  • 2 15-ounce cans full fat coconut cream
  • 1 can condensed coconut milk
  • 1 cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 cup Speculoos cookie spread
  • 1/2 cup crushed Speculoos cookies

Preparation

  1. Chuck all of the ingredients, minus the cookies into a blender and combine til smooth.
  2. Pour into your ice cream maker and follow the instructions for your machine.
  3. Once complete, pour into a container and allow to cool in the freezer until ready to serve.
  4. Add crushed cookies before serving.

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AUTHOR & RECIPE DETAILS


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Veganized versions of crowd-pleasing desserts and appetizers. Chelsey Johns is the creator and editor of Like a Vegan, an Australian lifestyle blog full of original recipes, articles and reviews to make living Like a Vegan a whole lot easier! While she’s not blogging, Chelsey can be found watching teen dramas, listening to hip-hop or looking up pictures of Hollywood hunks on the internet (that’s not creepy, right?) Chelsey’s favorite food is pizza but although she doesn’t have a sweet tooth, loves creating dessert recipes the most. Her dream is to one day be able to adopt older dogs and give them a loving home to spend the rest of their days.


 

 

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