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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
16 ounces non-dairy topping
1 cup sugar (I used 1/2 cup sugar with 1/2 cup Bakto Flavors Golden Vanilla Sugar that has real vanilla beans in it)
1 cup soy or coconut milk
3/4 teaspoon of Bakto Peppermint Extract
1 cup crushed chocolate sandwich cookies with vanilla cream inside (parve)
1 cup mini chocolate mint lentils
optional green food coloring (I am not a fan of using food coloring so I don’t use this, but if you need your mint ice cream to be green, that’s how you do it. )
Whip the non-dairy topping until creamy (not yet whipped) with an electric mixer.
Add the sugar and soy milk and keep mixing until creamy.
Fold in the crushed cookies and mint lentils.
Freeze overnight in an airtight container and enjoy!
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the instructions doesn’t say when to put in the mint extract.