Cookie Monster Ice Cream [without a machine]

I may have spoken too soon last week about some of my things I'm thankful for. Last week Monday (the day after the post) my boyfriend broke up with me. Don't feel bad. I'm dealing with it quite well. I genuinely still wish him well and I'm ready to move on with my life. No need to regret or brood. There are so many other things I have going for me to fall apart over a failed relationship.

Which led me to this recipe! I had this pinned on my Pinterest board for a little over a week and decided to put my energy into trying something new and exciting! But there's only one problem. I'm SUPER lactose intolerant! Sometimes just the scent of something cheesy will upset my stomach! I was lucky enough to find vegan cream cheese, but no vegan heavy cream or sweet milk. Is it just me or does vegan cream cheese taste like play-doh? And don't act like you don't know what play-doh tastes like! You know you ate it as a child! So if you want to make this recipe completely vegan, and know good substitutes go right ahead!

You'll be surprised by how easy this recipe is to make, but don't make this in a hurry. It's best you let this freeze overnight if you want it to be frozen all the way through. I want to thank Kristen Duke for this recipe. I know in some countries and cities, temperatures are beginning to drop, but you've gotta try this before the snow starts to fall! Trust me, you want to eat this on a cone!

COOKIE MONSTER ICE CREAM

[without the machine]

Ingredients

• 2 cups heavy whipping cream

• 1-8 ounce package vegan cream cheese

• 1-14 ounce can of sweetened condensed milk

• mix in's:

• 6 Oreo cookies (or more depending on taste)

• Blue food coloring

Instructions

• Chill a metal bowl and/or beater blades for at least 30 minutes.

• Beat the heavy whipping cream until stiff peaks form.

• Beat the cream cheese until creamy.

• Slowly add the sweetened condensed milk and beat again.

• Add in the blue food coloring, as much or as little as possible.

• Fold in the whipped cream gently.

• Stir in the cookie chunks.

• Transfer to a freezer friendly dish (I used a metal bread loaf pan)

• Freeze 4-6 hours or overnight

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