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Vegan Cookies and Cream Ice Cream Recipe

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4.1 from 72 reviews

  • Author: Sara
  • Total Time: 15 minutes plus 2 hours chilling and 2 to 4 hours freezing
  • Yield: 6 servings
  • Diet: Vegan

Description

This Vegan Cookies and Cream Ice Cream is a rich and creamy dairy-free frozen dessert that perfectly captures the classic cookies-and-cream flavor. Made with full-fat coconut milk and vegan chocolate sandwich cookies, it offers a smooth, luscious texture with crunchy cookie bits throughout. It’s an easy-to-make, naturally sweetened treat ideal for vegans, those avoiding dairy, or anyone seeking a delicious plant-based dessert.

Ingredients

Ice Cream Base

  • 2 cans (13.5 oz / 400 ml each) full-fat coconut milk
  • 1/2 cup granulated sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Thickener

  • 1 tablespoon cornstarch
  • 2 tablespoons water

Add-ins

  • 12–14 vegan chocolate sandwich cookies, roughly crushed

Instructions

  1. Combine base ingredients: In a saucepan, mix together the coconut milk, sugar, maple syrup, vanilla extract, and salt over medium heat.
  2. Dissolve sugar and heat: Stir the mixture continuously until the sugar dissolves and the liquid is warm but not boiling.
  3. Prepare cornstarch slurry: In a small bowl, whisk the cornstarch and water together until smooth.
  4. Thicken the base: Slowly whisk the cornstarch slurry into the warm coconut milk mixture. Cook for 2 to 3 minutes, stirring constantly, until the mixture thickens slightly.
  5. Cool the base: Remove the saucepan from heat and allow the ice cream base to cool completely to room temperature.
  6. Chill the mixture: Refrigerate the cooled base for at least 2 hours or until thoroughly chilled, which helps improve the texture of the final ice cream.
  7. Churn the ice cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  8. Add cookie pieces: During the last few minutes of churning, fold in the roughly crushed vegan chocolate sandwich cookies to distribute them evenly.
  9. Freeze until firm: Transfer the churned ice cream to a freezer-safe container and freeze for 2 to 4 hours to allow it to harden.
  10. Serve: Before scooping, let the ice cream sit at room temperature for a few minutes to soften slightly for easier serving.

Notes

  • Ensure the chocolate sandwich cookies are vegan by checking ingredient labels.
  • Use full-fat coconut milk for the creamiest and richest ice cream texture.
  • Add extra crushed cookies on top before placing the ice cream in the freezer for added crunch.
  • For a chocolate-flavored variation, whisk in 2 tablespoons of cocoa powder into the base mixture during heating.
  • If the ice cream becomes very firm after freezing, allow it to rest at room temperature for about 10 minutes before scooping.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Churning
  • Cuisine: American

Find it online: https://sarasplate.com/vegan-cookies-and-cream-ice-cream-recipe/