This easy vegan cookie and cream ice cream is the perfect treat to enjoy on a hot day during the summer, or anytime in the year when you crave ice cream. It is fast to make (under 30 min), ultra-creamy, packed with crunchy pieces of chocolate sandwich cookies and it uses an ice cream maker to give it a light and whipped texture. 100% vegan and dairy-free.
There is something so satisfying (and easy!) about making your own ice cream from scratch! I love to make a batch of this no-churn blueberry coconut ice cream or a fresh and light cherry sorbet in the summer, but this vegan cookie and cream ice cream is such a treat it has become our new favorite vegan frozen treat!
It is completely vegan and dairy-free, thanks to using canned coconut milk instead of heavy cream, but it is so unbelievably creamy and rich you won't be able to tell the difference. It is also packed with chunks of chocolate sandwich cookies in each bite for a nice crunch and amazing flavor.
This is an easy recipe made using only a few ingredients, nothing complicated or hard to find, and you can make it within 30 minutes using an ice cream maker.
Let me know if you give it a try! ❤️
Jump to:
❤️ Why you will love this recipe
- Easy frozen treat recipe made using an ice cream machine
- Made using only 5 simple ingredients
- Quick to make and can be ready within 30 min!
- Healthier than store-bought vegan ice cream: no preservatives and less added sugar
- Ultra creamy and velvety texture filled with crunchy pieces of chocolate sandwich cookies
- Vegan, dairy-free and egg-free
🗒 Ingredient notes (+ substitutions)
- Coconut milk: use full-fat coconut milk that's unsweetened for the best result. I like the organic coconut milk from the brand Thai.
- Oat milk: you can also use almond milk or soy milk.
- Sugar: I used cane sugar, but you can use regular white sugar. I do not recommend swapping for maple syrup or brown sugar.
- Vanilla: optional, you can skip it if you don't have any.
- Chocolate sandwich cookies: you can use Oreos (they are naturally vegan) or use another brand, such as the chocolate sandwich cookies from the brand 365.
⭐️ Full list of ingredients (+ quantities) down below in the recipe card!
🍽 How to make vegan cookie and cream ice cream
Step 1: In a bowl, add the coconut milk, oat milk, sugar and vanilla, then whisk until combined and the sugar is dissolved.
Step 2: Transfer the frozen container to your ice cream maker, then pour the creamy mixture into the container.
Step 3: Churn for 25 minutes.
Step 4: Add the chopped chocolate sandwich cookies and keep churning for about 5 more minutes.
⭐️ Detailed recipe (+ video) down below in the recipe card!
💡 Helpful tips
- Don't forget to freeze your ice cream machine container ahead of time! Ideally, it would freeze overnight or even for 24 hours before use, or do like me and keep it at all times in your freezer so it is always ready to use.
- If the ice cream is still a little too soft for your taste after churning for 30-35 minutes, then you can also transfer it to your freezer for an extra 20-30 minutes before enjoying it.
- Don't add the chocolate sandwich cookie too early in the process or they will get broken down too much. Transfer the cookies after about 25 minutes of churning or once the ice cream is almost done, then let them churn or mix for about 5 minutes.
🍴 Serving suggestions
Keep some extra chopped or crushed chocolate sandwich cookies to garnish over your ice cream when serving!
For a treat, you can also drizzle some vegan chocolate ganache or some peanut butter caramel over. We also love serving ice cream with fresh fruit, especially strawberries, raspberries and bananas, and coconut whipped cream.
❗️ Storage tips
This homemade cookie and cream ice cream stays pretty fresh for about 2 weeks in the freezer, but longer than that, and the ice cream might start to create small crystals that will affect the texture. That being said, the ice cream is going to be good for up to 2 months if well covered.
Just like store-bought ice creams, if not serving right away, then you might want to take the ice cream out of the freezer for a few minutes before serving so it is softer and easier to scoop.
❓ FAQs
I didn't try making this recipe without an ice cream machine, but you can check out this coconut blueberry ice cream to see how you could try it without one. It does not get as light and whipped as the ones made with a machine and you must thaw it for a little bit before enjoying it, but otherwise, it works well and it is delicious!
The creamy ice cream part yes, is gluten-free, but the chocolate sandwich cookies typically aren't. If you must make it GF, then choose similar cookies that are GF, such as these gluten-free chocolate sandwich creams from the brand 365.
I hope you enjoyed this vegan cookie and cream ice cream! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!
Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.
📖 Recipe
Vegan Cookie and Cream Ice Cream
Equipment
- Ice cream maker
- Mixing bowl
- Large whisk
- Measuring cups and spoons
Ingredients
- 15 oz canned coconut milk (full-fat) unsweetened
- ½ cup oat milk or soy milk or almond milk
- ½ cup cane sugar or regular white sugar
- 2 teaspoon vanilla extract
- 14-15 vegan chocolate sandwich cookies like Oreos or the chocolate sandwich creams from 365, roughly chopped
Instructions
- Make sure to freeze the ice cream maker container ahead of time (at least overnight).
- In a mixing bowl, add the coconut milk, oat milk, sugar and vanilla extract. Whisk well until combined and the sugar is dissolved.
- Transfer the frozen container to your ice cream maker, then pour the creamy mixture into it. Churns for 25 minutes.
- Meanwhile, roughly chop the chocolate sandwich cookies. Once the ice cream looks almost done, then add the chopped cookies and keep churning for another 5 minutes.
- You can enjoy the ice cream right away (it might have a soft serve texture) or for a hard ice cream texture, then freeze it for an additional 30 minutes.
Video
Notes
- Don't forget to freeze your ice cream machine container ahead of time! Ideally, it would freeze overnight first or even for 24 hours, or do like me and keep it at all times in your freezer so it is always ready to use.
- If the ice cream is still a little too soft for your taste after churning for 30-35 minutes, then you can also transfer it to your freezer for an extra 20-30 minutes before enjoying it.
- Don't add the chocolate sandwich cookie too early in the process or they will get broken down too much. Transfer the cookies after about 25 minutes of churning or once the ice cream is almost done, then let them churn or mix for about 5 minutes.
- The homemade ice cream stays pretty fresh for about 2 weeks in the freezer, but longer than that and the ice cream might start to create small crystals that will affect the texture. That being said, the ice cream is going to be good for up to 2 months if well covered.
- Just like store-bought ice creams, if not serving right away then you might want to take the ice cream out of the freezer for a few minutes before serving so it is softer and easier to scoop.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Leave a Reply