No Churn Vegan Black Raspberry Ice Cream

Pour out the contents of the coconut milk cans into a medium sized bowl. Use a whisk to combine the milk and fat until smooth and creamy. Carefully spoon the coconut milk into 2 ice cube freezer trays and place in the freezer until solid, at least 4 hours.

While the coconut milk is freezing, prepare the Oreo cookie crumbles. Place the cookies in a large Ziploc bag and use a rolling pin or something hard to lightly break the cookies. Set aside.

Once completely frozen, add the coconut milk cubes and black raspberry jam to a high powered blender and blend on high for 1 minute until smooth and creamy.

Pour about 1/3 of the ice cream into a standard loaf pan then top with some of the Oreo pieces and white cholate chips. Repeat this process until all of the ice cream and toppings are used.

Place a few layers of plastic wrap over the pan to prevent freezer burn. Freeze until solid, at least 6 hours. When serving, place ice cream at room temperature for at least 15 minutes to let soften. Enjoy!

Add the berries, sugar and water to a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to medium-low then add the cornstarch slurry (cornstarch mixed with water). Cook for 5 minutes or until the mixture has thickened. Remove from heat and let cool at room temperature for 1 hour. Transfer to the refrigerator until ready to use.