Smooth and creamy vegan cookies and cream ice cream. This no-churn vegan Oreo ice cream is only 3-ingredients and so easy to make.
I made this vegan cookies and cream ice cream when my mom came to visit recently and she declared it ‘the best ice cream you’ve made so far!’
Well, I don’t know about that. Because I think ALL the vegan ice cream I’ve made so far have been totally divine! But this one is really good.
It’s also no churn, so for those who don’t have an ice cream maker, it’s totally ideal!
Ingredient Notes & Substitutions
- Whipped coconut cream. It’s ideal to make this using one full can of coconut whipping cream. This has to be chilled overnight, but then you just pour the entire contents into the bowl of your stand mixer and whip it for 2-3 minutes until it reaches a whipped cream consistency. If you can’t get hold of coconut whipping cream, then you can use two cans of regular coconut cream. They must be chilled overnight and then you can simply scoop out the hardened cream that will have risen to the top and leave the watery part behind. Add that hardened cream to your stand mixer and whip.
- Vegan condensed milk. The next ingredient in this vegan cookies and cream ice cream is vegan condensed milk. You can either make your own homemade vegan condensed milk or use a store-bought option.
- Oreo cookies. The final ingredient in this easy no-churn vegan ice cream is Oreo cookies but you can go ahead and use any vegan sandwich cookie that you like.
How To Make Vegan Cookies and Cream Ice Cream
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add coconut whipping cream to the bowl of your stand mixer and whip it until it reaches a whipped cream consistency.
- Add vegan condensed milk and mix in.
- Add the oreo cookies and fold them in.
- Transfer to a loaf pan and smooth down. Add oreo cookie pieces to the top. Cover and freeze.
Vegan Oreo Ice Cream FAQ
The ice cream itself is gluten-free, but the oreo cookies are not. If you want this to be gluten-free then use gluten free Oreo cookies or another gluten free chocolate sandwich cookie.
It’s best consumed within a week, though of course it lasts longer than that, it’s frozen after all. It’s just that ice crystals can start to form if you keep it too long. But let me be honest, sometimes I forget that I even have ice cream and weeks later it is still totally delicious! But it’s still at its best in the first week.
More Vegan Ice Cream Recipes
- Vegan Mint Chocolate Chip Ice Cream
- Vegan Salted Caramel Ice Cream
- Vegan Peppermint Ice Cream
- Vegan Peanut Butter Ice Cream
- Vegan Chocolate Ice Cream
- Vegan Mango Ice Cream
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Cookies and Cream Ice Cream
- Chill your coconut whipping cream or cans of coconut cream at least overnight in the fridge. If you're using coconut whipping cream, pour the entire can into the bowl of an electric mixer and whip for 2-3 minutes until you have perfect whipped cream. If you're using regular coconut cream cans instead, then take the two cans out of the fridge, the hard cream section will have risen to the top. Scoop out only this hard cream section from both cans into the bowl of your electric mixer. Throw out the water that's left behind in the cans. Whip this up until you have perfect whipped cream.
- Add the vegan condensed milk to your whipped cream and mix in.
- Take 12 Oreo cookies and break them up into pieces, add to the mixing bowl and fold them in.
- Transfer the ice cream mix to a loaf pan and smooth down.
- Take the remaining 4 Oreo cookies and break them up over the top of the ice cream.
- Place into the freezer to set.
- When you want to serve the ice cream, let it thaw for 5 minutes or so on the countertop and use an ice cream scoop dipped in hot water to scoop it.
- The reason you only need to use 1 can of coconut whipping cream instead of 2 cans of regular coconut cream is there is no waste with coconut whipping cream, you whip up the whole can. Whereas with regular coconut cream, you only use the hardened cream section that has risen to the top and throw out the water left behind.
- You can use either homemade vegan condensed milk or a store-bought option.
- Prep time does not include time spent setting in the freezer.