Dairy-Free Oreo Ice Cream
Indulge in the ultimate guilt-free dessert with this Dairy-Free Oreo Ice Cream recipe—a creamy, luscious treat that’s completely free of dairy yet packed with rich flavor and a satisfying cookie crunch. Crafted with a blend of full-fat coconut milk and almond milk, this ice cream achieves a silky texture without the need for traditional cream. Sweetened with granulated sugar and infused with pure vanilla extract, the base is delicately thickened with cornstarch for that perfect scoopable consistency. Chunks of dairy-free Oreo cookies take center stage, infusing every bite with irresistible chocolatey goodness. Whether you're catering to dietary restrictions or simply exploring plant-based desserts, this recipe is easy to follow and perfect for any occasion. Enjoy this decadent creation that chills and churns its way to becoming your new favorite indulgence!
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Recipe Information
Ingredients
- 800 ml Full-fat coconut milk
- 240 ml Almond milk
- 150 g Granulated sugar
- 2 tsp Vanilla extract
- 2 tbsp Cornstarch
- 200 g Oreo cookies (dairy-free variety)
- 0.25 tsp Salt
Instructions
Begin by chilling the bowl of your ice cream maker in the freezer for at least 24 hours prior to making the ice cream.
In a medium saucepan, combine the full-fat coconut milk and almond milk. Heat over medium heat until it begins to simmer, stirring occasionally.
While the milk heats up, in a separate small bowl, whisk together the granulated sugar, cornstarch, and salt.
Once the milk mixture is simmering, slowly whisk in the sugar mixture until it's completely dissolved.
Decrease the heat to low and continue to cook the mixture, stirring constantly, until it thickens slightly (about 5 minutes).
Remove the saucepan from heat and stir in the vanilla extract.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.
Before taking the mixture out of the fridge, prepare the Oreo cookies. Roughly chop them into small pieces.
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, which typically takes about 20-25 minutes.
Once the ice cream is almost ready, add the chopped Oreo cookies to the ice cream maker and churn for an additional 5 minutes to incorporate them evenly.
Transfer the soft ice cream to an airtight container, smoothing the top with a spatula. Freeze for at least 4 hours or until firm.
Serve and enjoy the creamy, dairy-free Oreo treat!
Nutrition Facts
Calories |
3510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.9 g | 304% | |
| Saturated Fat | 180.8 g | 904% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 361.5 g | 131% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 257.6 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 644 mg | 50% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 2447 mg | 52% | |
*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.
