Chocolate Oreo Ice Cream (Dairy & Gluten-Free)

1. In a medium sauce pan add milk, eggs, vanilla and maple syrup, and chocolate chips, whisking well to incorporate.
2. Bring to a slow boil, while whisking constantly to prevent burning and to incorporate chocolate chips.
3. Right after reaching a boil, remove pan from stove and transfer to heat safe bowl.
4. Place bowl in fridge or freezer to COMPLETELY cool.
5. Once cool, add liquid to ice cream maker and follow machine instructions.
6. While waiting for ice cream to churn, place cookies in a large sealed plastic bag and smash into cookie bits.
7. Just before ice cream is done, add 3/4 of crumbled cookie to the ice cream maker and let churn to incorporate.
8. Once ice cream is completed, serve with remaining cookie crumbles on top.
9. ENJOY!

(Note: You can store this in a covered loaf pan in the freezer for about a week)

Recipe posted with permission from the author
Recipe author: Jessica Gaertner
Originally posted on: paleo-ish.com