Vegan Cookies and Cream Ice Cream

4.84 from 6 votes

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.

Prep Time15

Total Time15

Course: Dessert, Ice-Cream

Cuisine: American

Diet: Vegan

Servings:

Calories: 471kcal

15 ounce Can Coconut Whipping Cream or 2 cans regular coconut cream, chilled overnight
1 ½ cups Vegan Condensed Milk (360ml)
16 Oreo Cookies

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.