Vegan Cookies and Cream Ice Cream
Creamy, delicious, and packed full of Oreos, this vegan cookies and cream ice cream is going to be a summer favorite. Made using a base of cashews and coconut milk, this dairy free dessert is as easy to make as it is tasty!
Servings: 4
Calories: 417kcal
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.
Nutrition
Calories: 417kcal | Carbohydrates: 56g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 412mg | Potassium: 285mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 6mg
