Dairy-Free Homemade Oreo Ice Cream
Indulge in the creamy, irresistible delight of Dairy-Free Homemade Oreo Ice Cream—a perfect frozen treat for those seeking a plant-based alternative to classic desserts. Crafted with full-fat coconut milk and coconut cream, this recipe delivers a luxuriously smooth texture without the use of dairy. Sweetened naturally with maple syrup and infused with the comforting warmth of vanilla extract, each scoop is decadent yet refreshing. Crunchy pieces of dairy-free Oreo cookies are folded in to create a heavenly blend of creamy and crunchy goodness, ensuring every bite is packed with flavor and texture. Easy to make in just minutes of prep plus time in an ice cream maker, this delightful recipe is perfect for vegan diets or anyone looking to enjoy a dairy-free indulgence. Whether served in a bowl, cone, or straight from the container, this homemade ice cream is sure to satisfy your sweet cravings while keeping things deliciously dairy-free!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Coconut cream
- 0.5 cup Maple syrup
- 2 teaspoons Vanilla extract
- 10 pieces Dairy-free Oreo cookies
- 0.25 teaspoon Salt
Instructions
In a large mixing bowl, combine the full-fat coconut milk, coconut cream, maple syrup, and vanilla extract. Whisk together until smooth and well combined.
Add the salt and whisk again to ensure it is evenly distributed throughout the mixture.
Cover the mixing bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 2 hours to allow the flavors to meld and the mixture to thicken slightly.
While the ice cream base is chilling, break the dairy-free Oreo cookies into small pieces. Set aside for later use.
Once the chilling time is complete, transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes.
A few minutes before the churning is complete, add the broken Oreo pieces into the ice cream maker to mix them evenly into the ice cream base.
Once the ice cream has reached a soft-serve consistency, transfer it into a freezer-safe container. Smooth the top with a spatula.
Cover the ice cream with a lid or airtight cover, and place it in the freezer for at least 4 hours or until fully set.
Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly.
Scoop the dairy-free Oreo ice cream into bowls or cones and enjoy!
Nutrition Facts
Calories |
2911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.7 g | 227% | |
| Saturated Fat | 143.8 g | 719% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1101 mg | 48% | |
| Total Carbohydrate | 346.5 g | 126% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 291.5 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1661 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
