This cookies and cream ice cream is dairy-free, vegan, and full of delicious cookie sandwich crumbles in each bite! 

scoops of ice cream in bowl with cookie
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July is National Ice Cream Month and Sunday July 17th is National Ice Cream Day!

ICE CREAM FOR EVERYONE!

Yes, even those of us who are dairy free.

When I discovered I needed to have a mostly dairy-free diet, I panicked. Not only because CHEESE (!!) but because ICE CREAM (!!).

I quickly realized, however, there there was no need to panic. Dairy-free ice cream honestly can be just as delicious. And, it’s easy to make at home!

What you need to make this easy ice cream recipe

Cookies and Cream Ice Cream in bowl

Cookies and cream ice cream is a flavor that everyone in our family can agree is delicious. And to make this dairy-free version, you just need a few ingredients:

  • canned coconut milk
  • granulated sugar
  • vanilla extract
  • chocolate sandwich cookies (like Oreos)

That’s it!

This cookies and cream ice cream is dairy free and made with coconut milk. However, if you do not need to be dairy free, you can absolutely use heavy cream instead of coconut milk in this recipe.

How do you make cookies & cream ice cream from scratch?

Cookies and Cream Ice Cream in bowl

Making this ice cream recipe is super simple:

  • Chop the sandwich cookies and set aside.
  • Add coconut milk, sugar, and vanilla extract to a blender and pulse just enough to blend all ingredients.
  • Pour coconut milk mixture into your chilled ice cream maker bowl and churn according to manufacturer’s instructions.
  • The last five minutes of churning, add the chopped sandwich cookies into the ice cream maker and continue churning for the remaining time.
  • Transfer finished ice cream into a freezer safe container and cover then freeze until you are ready to serve.

This dairy-free, vegan cookies and cream ice cream is a cool, sweet treat. The consistency is between that of a traditional rich, velvety ice cream and a light sorbet.

Cooking tips for making this ice cream

scoops of ice cream in bowl with cookie
  • Be sure to chill your ice cream maker in the freezer for at least 24 hours before making this ice cream.
  • I have found that between 10-12 cookies seems to be about the right amount of cookies to add to this recipe.
  • Remember to wait until about the last five minutes of churning to add the crumbled cookies in.
  • Don’t forget to save a few cookie crumbles to sprinkle on top of each serving, too! Because everybody deserves a little extra cookie love, don’t you think?

Is homemade ice cream healthier?

It’s so easy and so rewarding to make homemade ice cream. And, it’s almost always healthier, because you really just need 2-4 ingredients tops to make ice cream. I love that we can enjoy sweet treats without all of the added processed ingredients you find in most store brands.

Ways kids can help make this ice cream recipe

If you’ve got little ones at home, have them join the fun in making this ice cream recipe with you! Here are some of the tasks that kids can help you with:

  • Crushing the cookies in a plastic bag
  • Measuring out the sugar and vanilla.
  • Adding the coconut milk, sugar, and vanilla to the blender.
  • Pouring the liquids into the ice cream maker.
  • Adding the cookie crumbles to the ice cream maker at the end.

More ice cream recipes & sorbet recipes you might like

Tools for Making Ice Cream at Home

Here are a few tools that we use in our family kitchen that help make ice cream making a real treat!

Cookies and Cream Ice Cream (Dairy-Free)

4.93 from 14 votes
Prep Time: 10 minutes
Churn time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
This take on a classic ice flavor is perfect for those hot summer days!
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Ingredients 

Instructions 

  • Either by hand or in a food processor, roughly chop the sandwich cookies into chunks. Set aside.
  • Add coconut milk, sugar, and vanilla extract to a blender and pulse just enough to blend all ingredients.
  • Pour coconut milk mixture into your chilled ice cream maker bowl and churn according to manufacturer’s instructions.
  • The last five minutes of churning, add the chopped sandwich cookies into the ice cream maker and continue churning for the remaining time.
  • Transfer finished ice cream into a freezer safe container and cover then freeze until you are ready to serve.

Nutrition

Calories: 340kcal, Carbohydrates: 38g, Protein: 3g, Fat: 22g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Sodium: 104mg, Potassium: 244mg, Fiber: 2g, Sugar: 29g, Vitamin A: 1IU, Vitamin C: 2mg, Calcium: 17mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Dairy-Free Cookies and Cream Ice Cream recipe on UrbanBlissLife.com
Marlynn Jayme Schotland 2021 profile pic

About Marlynn

I'm a cookbook author, recipe developer, photographer, WSET 2 Certified wine pro, mom of two, and dog lover. I'm here to help you with fast, easy, and delicious recipes, food & wine pairings, cooking & baking tips, plus food and wine travel guides.

4.93 from 14 votes (7 ratings without comment)

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23 Comments

  1. Katie says:

    I made this with gluten free oreos and it was so good! Even doubled the recipe and it was so easy to make and you couldn’t really taste the coconut wither but I didn’t mi d it since I love coconut.