Looking for a sweet treat that’s totally vegan-friendly? You’ve got to try our Oreo Cookie Dough Vegan Ice Cream! We’ve packed it with chunks of delicious cookie dough and Oreo pieces, so every bite is bursting with flavor.
Oreo Cookie Dough Vegan Ice Cream
Course: DessertDifficulty: Medium6
servings20
minutes5
hours50
minutes500
kcalThe secret to our creamy base is a blend of coconut milk and cashews, which gives it an unbelievably smooth texture. And our cookie dough? It’s made with almond flour, maple syrup, and vegan chocolate chips, which adds the perfect chewiness to every scoop. Trust us, this ice cream is the real deal!
Ingredients
1 cup raw cashews, soaked for at least 2 hours
1 can full-fat coconut milk
1/2 cup maple syrup
1 tsp vanilla extract
1/4 tsp salt
1/2 cup almond flour
2 tbsp maple syrup
2 tbsp vegan butter, melted
1/2 tsp vanilla extract
1/2 cup vegan chocolate chips
1 cup Oreo cookies, crushed
Directions
- In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
- In a separate bowl, combine the almond flour, maple syrup, melted vegan butter, vanilla extract, and vegan chocolate chips. Mix well to form a cookie dough.
- Using a spoon or cookie scoop, form the cookie dough into small balls and set them aside.
- Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream is almost done churning, add in the cookie dough balls and crushed Oreo cookies. Mix well.
- Transfer the ice cream to a freezer-safe container and freeze for 4-6 hours, or until firm.
- When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften.
Notes
- Soak the cashews for at least 2 hours to ensure a smooth and creamy ice cream.
- Use full-fat coconut milk for the best texture.
- Chill the ice cream mixture in the fridge for a few hours before churning to ensure it’s cold enough.
- Add the cookie dough and Oreo pieces in the last few minutes of churning to prevent them from sinking to the bottom.
- Freeze the ice cream for at least 4-6 hours, or until firm, before serving.
Complete Nutrition Information for Oreo cookie dough vegan ice cream
This vegan Oreo cookie dough ice cream is high in fat and calories, as most ice cream is. It’s also relatively high in sugar, with 36g per serving. However, it does contain some fiber and protein from the nuts and almond flour. This dessert should be enjoyed in moderation as part of a balanced diet.
Nutrition Facts
6 servings per container
- Amount Per ServingCalories500
- % Daily Value *
- Total Fat
34g
53%
- Saturated Fat 17g 85%
- Sodium 216mg 9%
- Total Carbohydrate
49g
17%
- Dietary Fiber 3g 12%
- Sugars 36g
- Protein 7g 15%
* 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.
Alterations and Modifications
- For a nut-free version, replace the cashews with 1 cup of silken tofu or 1 cup of oat milk. The almond flour in the cookie dough can be replaced with oat flour or gluten-free all-purpose flour.
- For a lower-calorie version, reduce the amount of maple syrup in the ice cream base and/or the cookie dough. You could also use a sugar substitute like Stevia or erythritol. Note that this may affect the texture and flavor of the ice cream.
- For a different flavor, try replacing the Oreo cookies with a different mix-in, like crushed peanut butter cups, chopped nuts, or dried fruit. You could also add spices like cinnamon or nutmeg to the ice cream base.
- For a smoother texture, strain the ice cream mixture through a fine mesh strainer before churning.
- For a firmer texture, add 1-2 tablespoons of vodka or other alcohol to the ice cream mixture before churning.
- For a more indulgent treat, top the ice cream with whipped coconut cream, hot fudge sauce, or caramel sauce.
- For a more festive look, sprinkle the ice cream with festive-colored sprinkles.
- For a more eco-friendly version, use homemade or store-bought reusable silicone ice cream molds instead of a freezer-safe container.
- For a creamier texture, add 1-2 tablespoons of coconut oil or vegan butter to the ice cream mixture before churning.
Frequently Asked Questions (FAQs)
Q: Is this Oreo cookie dough vegan ice cream recipe gluten-free?
A: The recipe is not gluten-free as it includes almond flour in the cookie dough. However, you can replace the almond flour with a gluten-free all-purpose flour to make it gluten-free.
Q: Can I use a different kind of non-dairy milk instead of coconut milk?
A: Yes, you can use different kind of non-dairy milk such as soy milk, almond milk, or oat milk. However, note that the texture and flavor may be different.
Q: Can I make this recipe without an ice cream maker?
A: Yes, you can make this recipe without an ice cream maker. One way is to pour the ice cream mixture into a shallow container and freeze it for 1-2 hours, until it starts to solidify around the edges. Then, take it out of the freezer and blend it until it’s smooth. Repeat the blending process every 30 minutes for 2-3 hours, or until it’s firm and scoopable.
Q: Can I make this recipe without maple syrup?
A: Yes, you can substitute the maple syrup with another liquid sweetener such as agave nectar or honey. Note that using a different sweetener may change the flavor of the ice cream.
Q: How long can I store the ice cream in the freezer?
A: The ice cream can be stored in the freezer for up to 2 weeks. However, note that the texture may change after a few days.
Q: Can I make this recipe ahead of time?
A: Yes, you can make the ice cream base and cookie dough ahead of time and store them separately in the refrigerator until ready to use. Churn the ice cream and mix in the cookie dough and Oreo pieces just before serving.
