Oreo Cookie Ice-Cream
Course: DessertServings
4-5
servingsPrep time
5
minutesCooking timeminutes
Total timeminutes
If you liked Mcdonald’s McFlurry before going Vegan. Then you’ll love this ice-cream. This ice-cream comes pretty close to McDonald’s McFlurry but of course without all the extra calories. 🙂
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Nutrition information per 80g serving:
Calories: 98, Protein: 4.4g, Carbs: 10.3g, Fat: 4.8g
Entire Serving contains:
Calories: 538, Protein: 24g, Carbs: 56.2g, Fat: 26.5g
Ingredients
349g (1 brick ) of soft silken tofu
**30g raw cashews
1 tbsp maple syrup
1 tbsp of Vanilla Keto Pudding
1-2 tsp vanilla extract
**2 full droplets of Stevia drops or use maple syrup or any other sweetener of your choice
- Mix in:
2 crumbled Oreo cookies
Directions
- Toss all the ingredients except the “mix-in” in a high speed blender. Blend till smooth. Transfer to Ninja creami container and freeze overnight. If you don’t have a ninja creami – See Step 4.
- Next day spin on ice-cream setting twice. Feel free to add 1 tbsp of soy milk before second spin if you get powdery/crumbled texture.
- After 2nd spin, push ice-cream from the center to the side, add crumbled oreo cookie, push ice-cream back on the top to cover the crumbles and spin on a Mix in setting. Serve and enjoy.
- If you don’t have Ninja Creami – Transfer mixture onto a container, close the lid and freeze for 2-3 hours. After 3 hours, remove from the freezer add crumbled Oreo cookie and freeze again for 2-3 hours. Serve and enjoy.
- Watch my linked YouTube video to see how I made this.
Recipe Video
Notes
- **If you don’t have a high speed blender. Soak cashews for at least an hour before blending.
- **Keep in mind If you choose to add more maple syrup – it’ll increase calorie count of the ice-cream