Vegan Oreo Ice Cream
Indulge in the creamy decadence of Vegan Oreo Ice Cream, a dairy-free dessert that’s as luscious as it is easy to make. Crafted with a rich blend of full-fat coconut milk and almond milk, this recipe achieves a velvety texture without the use of traditional cream. Sweetened naturally with maple syrup and infused with the warm notes of pure vanilla extract, every bite is a harmonious balance of indulgence and plant-based goodness. The star of the show? Crushed vegan Oreo cookies folded into the ice cream for bursts of irresistible chocolatey crunch. With just 15 minutes of prep and simple stovetop and ice cream maker techniques, this gluten-free, egg-free treat is perfect for satisfying cravings while keeping things vegan. Serve it at your next gathering or savor it solo—either way, it’s guaranteed to impress!
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Recipe Information
Ingredients
- 800 ml Full-fat coconut milk
- 250 ml Unsweetened almond milk
- 1 tablespoon Pure vanilla extract
- 120 ml Maple syrup
- 2 tablespoons Cornstarch
- 12 pieces Vegan Oreo cookies
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, whisk together the full-fat coconut milk and almond milk over medium heat.
Mix the cornstarch with about 3 tablespoons of cold water in a small bowl until completely dissolved, then add this mixture into the saucepan.
Continue to cook the mixture, stirring constantly, until it begins to thicken slightly, which should take around 3-5 minutes.
Once thickened, remove the saucepan from the heat and stir in the maple syrup, vanilla extract, and salt until well combined. Let the mixture cool for about 10-15 minutes.
Meanwhile, roughly chop the vegan Oreo cookies into smaller pieces. Set aside a handful to add as a topping later.
Once the ice cream base has cooled, pour it into your ice cream maker, following the manufacturer's instructions.
About 5 minutes before the churning is complete, add the chopped Oreo pieces into the ice cream maker and allow them to be mixed in thoroughly.
Transfer the ice cream to an airtight container, sprinkle the reserved Oreo pieces on top, and freeze for at least 4 hours or until firm.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly, then scoop and enjoy your delicious vegan Oreo ice cream.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 22.3 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 151 mg | 7% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 23.8 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 298 mg | 6% | |
*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.
