As I browsed the supermarket last week, I spotted these bites of joy in the kosher aisle. Mini gluten-free chocolate chip cookies by Gefen! They were only $1.50, so why not give them a try?Well, let me just say you must try them! They were delicious and way better than the Enjoy Life Food ones too. You can have 5 mini cookies for 140 calories. I ended up having 6, but that’s still less than 200 calories! Now what else to do with them?While going to school in Vermont, I was introduced to the greatest ice cream in the world. BEN & JERRY’S! My first favorite flavor was chocolate fudge brownie. Then came oatmeal cookie chunk. And then?
Alas, the flavor of my dreams came true. Milk & Cookies combined my love for ice cream, chocolate and chocolate chip cookies. Unfortunately, I can’t eat the creamy goodness due to corn and wheat.
But I can always make my own version! Here is my take on Ben & Jerry’s Milk & Cookies ice cream using Chocolate Covered Katie’s vanilla ice milk recipe (with a few modifications of course).
You can make this recipe vegan friendly by using (or making) vegan chocolate chip cookies. Some good recipes are from Sweet Tooth or Chocolate Covered Katie. If you haven’t already, try out my chocolate chocolate-dip “ice cream.” Enjoy!
Milk & Cookies “Ice Cream” Ingredients (Serves Three)
3 Servings of Ice Milk (See Below)
1/2 Serving of Chocolate Mousse (See Below)
8 Super Mini Gefen Chocolate Chip Cookies or Two Regular Sized, Crushed*
2 tsps of Mini Chocolate Chips
For Ice Milk:
2 Cups of So Delicious Sugar Free Coconut Milk*
1/4 tsp of Vanilla Extract
Dash of Salt
(The night before) Mix all ingredients together. Place into a plastic container and freeze (I usually freeze it for 4-6 hours or overnight).
Once frozen, remove “ice cream” mixture (let it thaw for 15 minutes or place in microwave for 30 seconds). Place in food processor and blend until reaches and “ice cream” consistency. Set aside.
For Chocolate Mousse:
13g of 70% Dark Chocolate* (or About 2 Squares, I used Ghirardelli Twilight Delight 72%)
1 tsp of Light Butter (or Earth Balance for Vegans)
1 Tbsp of Sugar Free Coconut Milk*
1 tsp of Pure Cane Sugar (or Your Choice)
1 tsp of Already Made Coffee (Optional)
Dash of Salt
Break chocolate in a bowl into small pieces and add coffee. Melt either in a microwave-safe bowl (stirring every 20 seconds) or on stove top. Place butter into melted chocolate, blend well. Once butter is stirred in, add sugar and milk. Blend well and set aside.
At this point, you have two options; you can choose to blend all Milk & Cookies “Ice Cream” ingredients by hand and you’ll get something like this:Or you can blend everything in a food processor and get something like this:Either way both choices are very delicious! If desired, top with whip cream and extra cookie*.
My Calories (Per Serving): 155 Fat*: 10g Sugar: 6.5g Fiber: 1.5g Protein: 0.5g
Ben & Jerry’s Calories (Per Serving): 270 Fat: 15g Sugar: 23g Fiber: 0g Protein: 4g
- If you don’t find these cookies or want to use your favorite brand, just make sure the cookies, calorie wise, is under 250. In terms of other nutrition info, you will have to figure that one out, hehe!
- Feel free to use your favorite milk. I liked using the coconut milk this time around because it’s creamier than almond.
- If you want to lower the fat content even more, you can use less cookies or use fat-free or low-fat milk.
*Not included in nutrition info