I made this Vegan Cookies and Cream Ice Cream for my dad’s holiday dinner last month. The cookie crumbs stayed crunchy in the cream, and my nephew loved it.
Delicious Vegan Cookies and Cream Ice Cream
This ice cream features a creamy base made from coconut milk and is loaded with crushed chocolate cookies for a crunchy texture in every bite. The recipe takes about 30 minutes to prepare and requires freezing time, making it perfect for a warm day or special occasion.
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- 3/4 cup granulated sugar or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 cup crushed vegan chocolate sandwich cookies
- 1/4 cup dairy-free chocolate chips (optional)
Instructions
- Combine Ingredients: In a mixing bowl, whisk together the coconut milk, sugar, vanilla extract, and cocoa powder until smooth.
- Mix in Cookies: Fold in the crushed vegan chocolate sandwich cookies and dairy-free chocolate chips if using.
- Chill the Mixture: Pour the mixture into an airtight container and refrigerate for at least 1 hour to cool.
- Churn the Ice Cream: Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze: Transfer the churned ice cream to a container, spreading it evenly, and freeze for at least 4 hours or until firm.
- Serve: Scoop the ice cream into bowls or cones, and enjoy your homemade vegan cookies and cream treat.
Cook and Prep Times
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Churning Time: 20 minutes
- Total Time: 5 hours 30 minutes
Nutrition Information
- Servings: 4 cups
- Calories: 220kcal
- Fat: 12g
- Protein: 2g
- Carbohydrates: 26g
I keep the ice cream in the freezer for up to two months. The stay crunchy, and I let sit on the counter for five minutes before scooping.
