Vegan Oreo Ice Cream Sandwich
Indulge your sweet tooth with these irresistible Vegan Oreo Ice Cream Sandwiches—an easy, dairy-free dessert that’s as fun to make as it is to eat! Creamy coconut milk and coconut cream are blended with maple syrup and vanilla extract to create a velvety homemade vegan ice cream, churned to perfection and sandwiched between crisp, chocolatey vegan Oreos. Each bite is a perfect balance of rich sweetness and satisfying crunch. This no-bake treat is ideal for summer gatherings, midnight cravings, or anytime you want a plant-based twist on a classic favorite. Plus, it’s completely free of dairy, making it a fantastic option for vegans or those with lactose sensitivities. Prep these in advance and store them in the freezer for quick grab-and-go indulgence!
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Coconut cream
- 0.5 cup Maple syrup
- 2 teaspoons Vanilla extract
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 24 whole cookies Vegan Oreos
Instructions
Before starting, chill a medium-sized mixing bowl in the refrigerator to help thicken the ice cream later.
In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth to create a cornstarch slurry.
In a medium saucepan over medium heat, combine the coconut milk, coconut cream, and maple syrup. Stir occasionally to combine and heat until the mixture starts to steam but not boil.
Add the cornstarch slurry to the saucepan and whisk continuously until the mixture thickens slightly, about 5 minutes.
Remove the saucepan from heat and stir in the vanilla extract.
Transfer the mixture to the chilled bowl and let it cool to room temperature. Then, cover and refrigerate for at least 4 hours or overnight.
Once the mixture is cold, churn it in an ice cream maker according to the manufacturer's instructions. The texture should be creamy and soft-serve-like.
Transfer the ice cream into a shallow, airtight container and freeze for at least 2 hours or until firm.
To assemble the ice cream sandwiches, place a scoop of the set ice cream on the flat side of one Oreo cookie. Press another Oreo on top gently to spread the ice cream to the edges.
Repeat the process until all the cookies and ice cream are used up.
Wrap each ice cream sandwich individually in parchment paper or cling film and freeze for another hour or until firm.
Serve immediately, or store in the freezer for up to a week.
Nutrition Facts
Calories |
6255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.5 g | 412% | |
| Saturated Fat | 186.6 g | 933% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3410 mg | 148% | |
| Total Carbohydrate | 868.6 g | 316% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 582.7 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 2723 mg | 58% | |
*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.
