Vegan Cookies and Cream Ice Cream
Creamy, delicious, and perfectly sweet this vegan cookies and cream ice cream is a summer staple. With just a few simple ingredients, you can have homemade ice cream that tastes like the real deal. Swirled and topped with cookies throughout, you won’t have to worry about there not being enough Oreos!
Did you know July is national ice cream month?! It’s only fair for ice cream to have an entire month dedicated to it’s deliciousness! While it’s not quite July…you can bet I will be making a TON of ice cream recipes until then. That way once July is here, I’ll have all my favorite recipes ready to go.
If you’ve never made homemade ice cream before, it’s not only easy but it’s also delicious! There’s a few grocery staples out there that I’ve always avoided making. I figure it’s just easier to buy them, you know?
And, dairy free ice cream used to be one of those foods…
However, after a few years of being vegan I finally got tired of only having the same flavors. I wanted to experiment! So I picked up an ice cream maker and haven’t looked back. It’s easy (like surprisingly easy), even tastier than store bought, and totally customizable.
You can find my go-to ice cream maker here.
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WHY YOU’LL LOVE THIS RECIPE
Easy to Make – To make ice cream all you have to do is add all the ingredients to a blender and then churn. That’s it!
Minimal Ingredients – Making vegan ice cream is easy! No fancy ingredients required.
Packed with Oreos – One of my favorite parts about cookies and cream ice cream is all the crushed Oreos swirled throughout. So, one of the best parts about making your own ice cream is you can add as many as your heart desires!
INGREDIENTS NEEDED (AND SUBSTITUTIONS)
To make this dairy free cookies and cream ice cream you will need the following ingredients:
Lite Coconut Milk – Lite coconut milk is key in this recipe because it yields a creamy texture without lending a strong coconut taste. You can use full fat coconut milk, however it will give this ice cream a slight coconut flavor.
Raw Cashews – Along with the coconut milk, the base for this ice cream is cashews. Before adding them to a high-speed blender, make sure to cover them with water for at least an hour to let soften. Soaked cashews make the perfect creamy base that’s mild in flavor.
Cane Sugar – To sweeten the ice cream, cane sugar is used. While I haven’t tried it, you should be fine to use liquid sweetener such as maple syrup or agave.
Vanilla Extract – A splash of vanilla enhances the flavors in this ice cream.
Sea Salt – Similar to the vanilla, a pinch of salt helps bring out the flavors.
Oreos – Fresh lemon zest is packed with flavor. By adding it to the sugar, we enhance the flavors, making these scones delicious!
HOW TO MAKE DAIRY FREE ICE CREAM
To make this Oreo ice cream follow the below directions. Make sure to read the recipe card for full instructions and ingredients.
Step 1: Before making this ice cream, place your ice cream bowl in the freezer at least 12 hours beforehand. The colder it is, the better!
Step 2: Next, soak the cashews in a medium bowl filled with hot water for at least an hour but up to 4 hours. This will help them soften and create a silky smooth texture.
Step 3: Once the cashews have soaked, add the coconut milk, cashews, vanilla, and salt to a blender. Blend until completely smooth – at least 2-3 minutes. Place the mixture in the fridge for 1-2 hours, until cold.
Step 4: Place the Oreos in a bag and use a rolling pin or pestle to crush the Oreos into smaller pieces.
Step 5: Churn the mixture for 40 minutes. Towards the last 5-10 minutes, add 3/4s of the crushed Oreos and continue churning.
Step 6: Remove the ice cream and swirl in the remaining Oreo pieces. Enjoy immediately for a soft-serve texture. Or, add the mixture to a freezer-safe container and let freeze for an additional 1-2 hours for a more typical ice cream texture. Then enjoy!
STORAGE & REHEATING
Like most homemade dairy-free ice cream, this vegan oreo ice cream is at its creamiest when first made. But, it’s delicious for up to a month in an airtight container stored in the freezer. Make sure to cover the ice cream tightly to avoid ice crystals forming.
Before enjoying leftovers, make sure to let the ice cream sit out at room temperature for 5-10 minutes to let thaw.
FREQUENTLY ASKED QUESTIONS
Yes! Oreos are surprisingly vegan. Even though they have a cream filling, they do not contain any animal products.
While you can make this recipe without an ice cream maker, it won’t be as creamy. I highly recommend an ice cream maker for the best consistency.
If wanting to make without churning, swap the cashews and lite coconut milk for two cans of full-fat coconut milk. Whip together all the ingredients (except Oreos) and pour into a chilled metal loaf pan, swirl in the Oreos. While freezing, mix every hour or so to incorporate air and achieve a creamy texture.
FAVORITE ICE CREAM EQUIPMENT
If you decide to try this recipe out, let me know! I love seeing your recreations tagged on Instagram @nourishedwithnatalie.
Vegan Cookies and Cream Ice Cream
Ingredients
- 1 14 oz can lite coconut milk
- 1 cup cashews, soaked
- ½ cup cane sugar
- 1 tsp vanilla extract
- ½ tsp sea salt
- ¾ cup crushed Oreos
Instructions
- Prior to making the ice cream, make sure the bowl to the ice cream maker has been in the freezer for at least 12 hours.
- Soak the cashews in hot water for 2-4 hours, or until softened.
- Add the Oreos to a bag and crush to desired size using a rolling pin or pestle.
- Once the cashews have soaked, add all the ingredients (except the Oreos) to a blender and blend until completely smooth. About 2-3 minutes.
- Place the mixture in the fridge for 1-2 hours, until cold. This will help create a better consistency when churning.
- Churn the mixture for 40 minutes. Towards the last 5-10 minutes, add about 3/4s of the crushed Oreos and let churn for a final few minutes.
- Remove the ice cream from the bowl and swirl in the remaining Oreos.
- Enjoy immediately for a soft-serve texture. Or, add the mixture to a freezer-safe container and let freeze for another 1-2 hours or for a firmer ice cream texture.
This looks like the perfect summertime treat. I am so excited to try it out!
This cookies & cream ice cream was sadly not all it was cracked up to be. When we taste tested it we were surprised that the cashews were the more dominant flavor. A little advice look at the recipe and estimate how many more Oreos you personally want, this could improve the recipe. Don’t get me wrong it was not horrible but we had high expectations.
Hi Terry, thanks for leaving a review. I’m sorry it didn’t turn out as well as you had hoped! I’ll definitely take note to increase the Oreo ratio. As far as the cashews go, there is a slight cashew taste but it shouldn’t be too overpowering. However, I’m working on a vanilla base that doesn’t have any dominant flavoring other than vanilla and that sounds like it will be more up your alley!
WOW. You’d never know this was vegan! I may have eaten more of it than I should, but I couldn’t stop. It was delicious!
So glad you enjoyed! Always have such a hard time putting down homemade ice cream!
I’m not vegan, but I do love using plant based milks better than regular, simply because of the calories. This was so creamy and flavorful. Everyone loved it.
Delicious! Who can no to ice-cream? Not me! Cookies and ice-cream– hello summertime!
Can’t agree more! Love ice cream!!
My kids loved this recipe. We made this with the GF Oreos and it turned out delish!
Ooo yum! Sounds delicious 🙂