Vegan Cookie and Cream (Oreos) Ice Cream

Bowl with vegan cookie and cream ice cream topped with Oreo cookies.

Vegan Cookie and Cream (Oreos) Ice Cream

This easy vegan cookie and cream ice cream (with Oreos) 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.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: American

Keyword: frozen treat, vegan dessert, vegan ice cream

Servings: servings

Calories: 372kcal

Author: Jessica Laroche

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.

Nutrition