Vegan 4 Ingredient Cookies And Cream Ice Cream Recipe

This Vegan Cookies And Cream Ice Cream Recipe is the perfect recipe for a hot summer day. The coconut mixture combined with the cookie chunks has the best flavor and ideal when the ice cream craving strikes.

If you’re looking for a delicious and dairy-free ice cream option, then vegan cookies and cream ice cream is the perfect treat for you! This ice cream is rich and creamy, with chunks of cookie mixed in for added texture and flavor.

It’s easy to make at home, and is made with simple ingredients while still keeping the consistency of soft serve. Typically vegan versions of ice cream aren’t my favorite, however this is an exception.

If you love easy vegan desserts you may also want to try my Gluten-Free Rocky Road Brownies or my Vegan Homemade Twix Bars.

INGREDIENTS FOR THE VEGAN COOKIES AND CREAM ICE CREAM RECIPE

• Full-fat coconut milk – you do not want to use the light coconut milk as you need some of the coconut cream. My favorite brand is Thai Kitchen.
• White sugar 
• Vanilla extract 
• Oreo pieces – Glutino Brand for gluten free, dairy-free cookies, or chocolate sandwich cookies. If you have many different dietary restrictions you can also make your own homemade oreo cookies.
• Optional add ins – cashew butter, rainbow sprinkles, brown sugar, frozen bananas, guar gum, sea salt, etc.

DIRECTIONS ON HOW TO MAKE

1. Chill bowl inside ice cream maker in freezer for 24 hours.  
2. Pre mix ingredients (excluding oreos) with a whisk and add to refrigerator so everything is ready to go. 
3. After 24 hours of chilling your bowl, chop up Oreo cookies into desired sizes. 
4. Pour ice cream base into ice cream maker and churn for 20 minutes. 
5. After 20 minutes, add oreo cookies and continue churning for 5 minutes.  
6. Serve and eat immediately. Transfer to a freezer safe container to freeze remaining ice cream!

DIFFERENT FLAVORS USING AN ICE CREAM MACHINE

1. Vanilla ice cream: This classic flavor is simple yet delicious. Use vanilla bean paste or vanilla extract to infuse the cream with a rich vanilla flavor.

2. Dark chocolate ice cream: A decadent and creamy chocolate ice cream is always a crowd-pleaser. Use high-quality cocoa powder and semi-sweet chocolate chips for a rich and intense chocolate flavor.

3. Strawberry ice cream: Fresh or frozen strawberries can be used to create a sweet and fruity ice cream. Add a touch of lemon juice to brighten up the flavor.

4. Mint chocolate chip ice cream: Infuse the cream with fresh mint leaves and add in chocolate chips for a refreshing and delicious ice cream.

5. Cookie dough ice cream with a peanut butter swirl: Homemade cookies can be folded into vanilla ice cream and peanut butter for a delicious and crunchy treat.

6. Coffee ice cream: Brew strong coffee and use it to flavor the ice cream base for a rich and flavorful coffee ice cream.

7. Pistachio ice cream: Add ground pistachios and almond extract to the cream for a nutty and creamy ice cream.

8. Caramel ice cream: Make a homemade caramel sauce and swirl it into the ice cream base for a decadent and sweet treat.

9. Coconut ice cream: Coconut milk and shredded coconut can be used to create a tropical and creamy ice cream.

10. Matcha ice cream: Use high-quality matcha powder to create a unique and earthy ice cream flavor.

Experiment with different ingredients and flavors to create your own unique ice cream variations. Making ice cream at home with an ice cream maker is a fun and creative activity that can be enjoyed by people of all ages.

CAN I USE ALMOND MILK IN PLACE OF THE COCONUT MILK?

No, I would not recommend swapping the nut milk. You want to ensure the ice cream mixture is thick and creamy.

Almond milk or other more thin nut milks don’t have enough fat content. They will remain too thin and won’t mimic real ice cream.

However, if you do not need to be dairy free, you can absolutely use heavy cream instead of the full fat coconut milk in this recipe.

CAN I SUBSTITUTE MONK FRUIT?

No, I wouldn’t recommend this either. Monk fruit is a popular sugar substitute because it is low in calories and does not raise blood sugar levels, however when making ice cream, it is not recommended.

Sugar not only provides sweetness but also contributes to the texture and consistency of ice cream. It helps to prevent ice crystals from forming and gives the ice cream a smooth and creamy texture.

HOW TO STORE

1. Transfer the vegan cookies and cream ice cream recipe to an airtight container: Once the ice cream is made, transfer it to a freezer-safe container with a lid. This will help prevent the ice cream from picking up any flavors from the freezer.

2. Cover the surface: Before placing the lid on the container, cover the surface of the ice cream with plastic wrap or parchment paper. This will help prevent ice crystals from forming on the surface of the ice cream.

3. Label and date the container: Use a marker to label and date the container. This will help you keep track of how long the ice cream has been in the freezer.

4. Store in the freezer: Place the container in the freezer and store it in the coldest part of the freezer, usually the back. Keep the temperature at 0°F (-18°C) or lower.

5. Thaw before serving: When you’re ready to serve the delicious treat, remove it from the freezer and let it sit at room temperature for 10-15 minutes to soften before scooping.

REASONS WHY TO USE A COCONUT MILK ICE CREAM BASE

1. Coconut is easy to work with. Unlike raw cashews, there is no soaking, or high power blender required.
2. Coconut has a very unique flavour, which I love in dairy free ice cream. If you don’t like the flavour of coconut, you might be better off with a dairy free cashew based ice cream. 
3. Coconut has many health benefits! You can have your cake (or ice cream) and eat it too! 

This dairy-free, vegan cookies and cream ice cream is a cool, sweet treat. The consistency is between that of a traditional rich, velvety ice cream and a light sorbet.

I have found that between 8-15 cookies seems to be about the right amount but you can definitely use more, or less, depending on personal preference. The most important thing is to wait until the last five minutes of churning to add the crumbled cookies in.

Other Vegan Dessert You Need To Try Out!

• Gluten Free Vegan Peanut Butter Cookies
• Vegan Key Lime Pie
• Homemade Snickers Chocolate Bars
• Vegan Birthday Cake Ice Cream
• 4 Ingredient Vegan Rice Krispie Treats

IF YOU TRIED THIS RECIPE PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails