There’s often a moment in summer when the sweltering heat makes a sudden ice cream craving feel almost compulsory. I had one such moment recently while daydreaming about indulging in something cool, creamy, and utterly delicious—without the heavy guilt that often comes paired with store-bought varieties. That’s when I discovered my go-to recipe for Vegan Cookies & Cream Ice Cream, bursting with vibrant coconut vibes and irresistible Oreo crumbles.
What I love most about this creation is how easily it marries dairy-free indulgence with nostalgic flavors. With each scoop, the luxurious texture dances on your palate, and the crunchy bits of Oreo surprise you in the most delightful way. Plus, it’s a gorgeous way to keep things plant-based while satisfying that sweet tooth!
Whether you’re crafting a refreshing treat for a hot day or impressing your friends at a gathering, this Coconut Oreo Ice Cream offers both simplicity and crowd-pleasing appeal. Trust me, once you taste it, you’ll be reaching for seconds—and maybe even thirds! Grab your ice cream maker and let’s whip up this dreamy dessert together!
Why will you love this Vegan Cookies & Cream Ice Cream?
Irresistible Creaminess: The coconut milk base creates a rich, velvety texture that rivals any traditional ice cream.
Nostalgic Flavor: Those crunchy Oreo pieces offer a delightful surprise with every bite, bringing back memories of classic treats.
Guilt-Free Indulgence: Made with wholesome ingredients like cashews and cane sugar, you can enjoy it without the heavy guilt!
Easy to Make: Perfect for beginners, this recipe requires minimal effort, yet yields a stunningly delicious result.
Customizable Delight: Feel free to play with flavors by adding your favorite mix-ins or toppings for a unique twist!
Whether you’re in the mood for a cooling treat on a hot day or want to impress friends at your next gathering, this Coconut Oreo Ice Cream is a crowd-pleaser that everyone will adore!
Vegan Cookies & Cream Ice Cream Ingredients
For the Base
• Lite coconut milk – Provides a luscious creaminess while keeping it dairy-free.
• Cashews – Soaked cashews add a silky texture; make sure they’re softened for the best blend.
• Cane sugar – Sweetens the ice cream naturally; you can substitute with maple syrup for a different flavor.
• Vanilla extract – Enhances the overall taste, making it even more delightful.
• Sea salt – Balances sweetness and elevates the flavors beautifully.
For the Crunch
• Crushed Oreos – The star of this recipe, giving that nostalgic cookies & cream taste; use gluten-free Oreos if needed!
How to Make Vegan Cookies & Cream Ice Cream
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Prepare the Ice Cream Maker: Ensure the bowl of your ice cream maker has been in the freezer for at least 12 hours before starting. This step is crucial for achieving that perfect creamy texture.
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Soak the Cashews: Place your cashews in hot water and let them soak for 2-4 hours. They should be softened and ready to blend by the time you start making your ice cream.
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Crush the Oreos: Take your bag of Oreos and crush them to your desired size using a rolling pin or pestle. Whether you like bigger chunks or finer crumbs, this is your chance to customize the texture!
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Blend the Base: Once the cashews are soaked, combine the coconut milk, soaked cashews, cane sugar, vanilla extract, and sea salt in a blender. Blend on high until completely smooth, about 2-3 minutes.
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Chill the Mixture: Pour the blended mixture into a bowl and place it in the fridge for 1-2 hours to chill thoroughly. A cold base churns better!
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Churn the Ice Cream: Pour the chilled mixture into the ice cream maker and churn for 40 minutes. In the last 5-10 minutes of churning, add about ¾ of the crushed Oreos.
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Swirl in the Crunch: Transfer the churned ice cream to a container and gently swirl in the remaining crushed Oreos for that addictive cookie crunch.
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Enjoy or Freeze: You can enjoy your ice cream immediately for a soft-serve texture, or if you prefer a firmer ice cream, transfer it to a freezer-safe container and let it freeze for another 1-2 hours.
Optional: Top with extra crushed Oreos or a drizzle of chocolate for an extra indulgent treat!
Exact quantities are listed in the recipe card below.
Helpful Tricks for Vegan Cookies & Cream Ice Cream
• Perfectly Soaked Cashews: Ensure the cashews are soaked thoroughly for 2-4 hours. Undersoftened nuts will result in a grainy texture instead of creamy bliss!
• Chill to Perfection: Remember to chill your mixture for 1-2 hours before churning. A cold base churns up beautifully, preventing ice crystals from forming.
• Crush with Care: Use a rolling pin to crush the Oreos until they reach your desired size. Large chunks create delightful surprises, while fine crumbs blend smoothly!
• Swirl for Texture: Swirl in the remaining crushed Oreos gently after churning. This way, you’ll enjoy the delightful crunch throughout the whole dessert!
• Custom Freezing Time: For firmer ice cream consistency, let it freeze for an additional 1-2 hours. Adjust to your personal preference—soft serve or scoopable!
This Vegan Cookies & Cream Ice Cream is not just delicious; it’s also a guilt-free treat you can feel good about enjoying!
Make Ahead Options
These Vegan Cookies & Cream Ice Cream preparations are perfect for busy home cooks looking to save time! You can soak the cashews up to 24 hours in advance; simply place them in hot water and let them soften. Additionally, you can blend the coconut milk, cashews, cane sugar, vanilla extract, and sea salt, and then refrigerate the mixture for up to 3 days before you’re ready to churn. This not only saves time but ensures a smooth, cold base that churns beautifully. Once you’re prepared to serve, just churn the base and fold in the crushed Oreos. With these make-ahead steps, you’ll enjoy homemade ice cream without the last-minute scramble!
Vegan Cookies & Cream Ice Cream Variations
Feel free to adjust this delightful recipe and make it your own with these tasty twists and substitutions.
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Nut-Free: Replace cashews with silken tofu for a creamy, nut-free base. It’s a great option for those with allergies!
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Sweetness Level: If you prefer a sweeter treat, add a tablespoon of maple syrup or agave nectar when blending for extra flair.
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Chocolate Lovers: Blend in 2 tablespoons of cocoa powder to the base for a rich chocolatey flavor that pairs beautifully with Oreos.
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Flavor Boost: Add a pinch of espresso powder or instant coffee granules into the blender to elevate the chocolate flavor. Just a little can go a long way!
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Minty Fresh: Introduce a few drops of peppermint extract to the mixture before churning for a refreshing mint cookies and cream experience.
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Coconut Crunch: For added texture, incorporate toasted coconut flakes along with the Oreos. It adds a nutty crunch that contrasts beautifully with the creaminess.
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Fruity Fun: Swirl in a homemade fruit puree, like raspberry or strawberry, just before serving for a tangy burst of flavor that brightens up each scoop!
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Spicy Heat: For a surprising kick, add a pinch of cayenne pepper or cinnamon to the ice cream mix. This unconventional twist can be surprisingly delightful!
With these variations, you can create a new favorite each time you whip up this indulgent treat!
How to Store and Freeze Vegan Cookies & Cream Ice Cream
Room Temperature: Enjoy the ice cream immediately after making for a delightful soft-serve texture, but don’t leave it out for more than 30 minutes to prevent melting.
Fridge: Store any leftovers in an airtight container for up to 3 days, but note the texture may become softer over time.
Freezer: For best results, keep the ice cream in a freezer-safe container and it will maintain its delicious flavor for up to 2 weeks.
Reheating: If frozen solid, let it sit at room temperature for 5-10 minutes before scooping to achieve that smooth, creamy texture that makes this Vegan Cookies & Cream Ice Cream irresistible!
What to Serve with Vegan Cookies & Cream Ice Cream?
Treat yourself to a delightful dessert experience with these perfect pairings that elevate your ice cream enjoyment.
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Warm Brownies: The fudgy texture of warm brownies creates a delicious contrast to the creamy cold ice cream, making each bite heavenly.
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Fresh Berries: Juicy strawberries or raspberries add a burst of freshness and tartness, beautifully balancing the sweet and rich flavors of the ice cream.
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Choco Chip Cookies: Soft, chewy cookies offer a comforting crunch alongside the smooth ice cream, marrying together timeless flavors of cookies and cream.
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Coconut Macaroons: These chewy delights offer a lovely tropical twist that complements the coconut base of the ice cream for a harmonious indulgence.
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Nutty Granola: Sprinkle some crunchy granola on top for added texture and an earthy flavor contrast that enhances the overall experience.
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Cold Brew Coffee: A refreshing glass of cold brew enhances the flavors beautifully, making for an invigorating treat, especially during warm summer days.
Indulge in these delightful pairings and take your Vegan Cookies & Cream Ice Cream experience to an even sweeter level!
Vegan Cookies & Cream Ice Cream Recipe FAQs
How do I select the right coconut milk for this recipe?
Absolutely! For the best results, choose a can of lite coconut milk that’s free from additives and stabilizers. Look for a brand with a high coconut content, as this will give your ice cream a rich and creamy texture without being overly thick.
How should I store leftover Vegan Cookies & Cream Ice Cream?
Very simple! Transfer any leftovers into an airtight container and store it in the freezer. It will keep its delicious flavor for up to 2 weeks. Just remember to let it sit at room temperature for 5-10 minutes to soften before scooping, ensuring that delightful creamy texture every time!
Can I freeze Vegan Cookies & Cream Ice Cream?
Of course! If you desire a firmer texture, simply leave your churned ice cream in a freezer-safe container for about 1-2 hours. To freeze extra portions, spoon them into smaller containers for easy access. It will maintain flavor and texture for up to 2 weeks—a perfect stash for hot days.
What if my ice cream becomes icy or hard?
No worries! If you find that the texture is too icy, this can often be due to not chilling the base long enough before churning or if it’s stored too long in the freezer. To fix it, let the ice cream sit out for 5-10 minutes at room temperature before serving to bring back that creamy consistency. Keeping the mixture well-blended before freezing can also help—just churn and serve as directed!
Can I make this recipe nut-free?
Absolutely! If you’re looking for a nut-free option, consider replacing the cashews with blended silken tofu for a creamy base. Use about 1 cup of silken tofu, and blend it until smooth along with the other ingredients. The flavor will be slightly different, but you’ll still get that delightful cookies & cream experience!
Are there any dietary considerations I should be aware of?
Great question! This Vegan Cookies & Cream Ice Cream is naturally dairy-free and can be made gluten-free by choosing gluten-free Oreos. As always, be cautious of any specific allergies, particularly to nuts and gluten, and ensure that all your ingredients are labeled accordingly if you have guests with dietary restrictions.
Vegan Cookies & Cream Ice Cream: Guilt-Free Indulgence
Ingredients
Equipment
Method
- Prepare the Ice Cream Maker: Ensure the bowl of your ice cream maker has been in the freezer for at least 12 hours before starting.
- Soak the Cashews: Place your cashews in hot water and let them soak for 2-4 hours.
- Crush the Oreos: Crush Oreos to your desired size using a rolling pin or pestle.
- Blend the Base: Combine coconut milk, soaked cashews, cane sugar, vanilla extract, and sea salt in a blender. Blend until smooth.
- Chill the Mixture: Pour the blended mixture into a bowl and refrigerate for 1-2 hours.
- Churn the Ice Cream: Pour the chilled mixture into the ice cream maker and churn for 40 minutes. Add ¾ of the crushed Oreos in the last 5-10 minutes.
- Swirl in the Crunch: Transfer churned ice cream to a container and gently swirl in remaining crushed Oreos.
- Enjoy or Freeze: Serve immediately for soft-serve texture or freeze for 1-2 hours for firmer ice cream.