Cookies and Cream Nice Cream Using Coconut Milk
Get ready for a delicious treat! This recipe for Cookies and Cream Nice Cream using coconut milk is a vegan and dairy-free homemade version of an American classic. Make this frozen treat in an ice cream maker or using the freezer method.
Who doesn’t love ice cream? It’s cold, sweet, and evokes childhood memories for many of us. This version is made using coconut milk instead of dairy milk or cream.
It can be served in a bowl or on an ice cream cone topped with your favorite cookies. This is one of my favorite ice cream flavors and I hope you love it too!
I took a vegan ice cream making class many years ago and learned a little bit about how to replicate ice cream texture without dairy. It’s actually not that hard using simple ingredients.
Why You Need This Recipe
- It’s vegan and dairy-free. You can also make this recipe gluten-free so everyone can enjoy this nice cream recipe.
- Ice cream and other frozen treats is one of my favorite things about summer and warm weather. This cookies n cream recipe is a great way to spoil yourself, your kids, or grandkids.
- You can freeze this recipe hard like ice cream or serve it soft for a soft-serve texture. Either way, this homemade ice cream is one of the best frozen treats I’ve made as a recipe developer.
Key Ingredients
Coconut milk replaces dairy milk or cream in this recipe but keeps all the richness.
Oreos or chocolate sandwich cookies are what give this nice cream its cookies and cream flavor. You can buy unbranded sandwich cookies at the grocery store; just be sure to read the ingredient label to make sure they are vegan cookies.
Vanilla extract enhances all the flavors in this recipe.
Sugar or maple syrup adds sweetness. You will need some added sugar to satisfy your sweet tooth.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Chill two cans of full-fat coconut milk overnight, separate the cream, then blend with the sugar, vanilla extract, sea salt, and optionally, vodka.
Chill the mixture for 2-3 hours.
Step Two
Follow your ice cream maker’s instructions to churn the mixture.
If you don’t have a machine, freeze the mixture in a dish, stirring every 30 minutes for the first two hours to prevent iciness.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Just before the churning process is done, add in crushed dairy-free chocolate sandwich cookies. Stir them in if you’re not using an ice cream maker.
Step Four
Transfer the churned mixture to a lidded container and freeze for at least 4 hours, or until firm enough to scoop.
Serve as desired.
This recipe is so cooling and delicious during the summer heat.
Recipe Tips & Substitutions
- This ice cream is best served once it’s completely frozen. If it gets too hard, let the ice cream sit on the countertop for a few minutes to soften.
- For vegan, dairy-free, or gluten-free diets, try using gluten-free and vegan chocolate sandwich cookies.
Recipe FAQs
You can freeze it for up to two hours until you reach the consistency you like. After that it will become too hard and you will need to let it sit out for 20 minutes before scooping.
You could add cocoa powder to the mixture and make it into chocolate Oreo nice cream or even peanut butter or cookie dough. You could also add sprinkles, chocolate chips, nuts, or any mix-in you like to re-create your favorite flavors and fun treats!
For the creamiest result, it’s best to use full-fat coconut milk. However, if you prefer a lighter version, you can substitute one can of full-fat coconut milk with a can of light coconut milk.
Adding a small amount of alcohol like vodka can help to keep the ice cream softer and easier to scoop straight from the freezer. It lowers the freezing point of the ice cream mixture. However, this is completely optional and can be left out if you prefer.
Absolutely. If you don’t have an ice cream maker, you can pour the mixture into a large dish and place it in the freezer. Remember to stir the mixture every 30 minutes for the first two hours to help prevent it from becoming too icy. See my freezer method ice cream guide.
Yes, you can! Blend frozen banana slices with almond milk or oat milk or process in a food processor and serve right away. It will be more of a soft serve vegan banana ice cream texture as opposed to traditional ice cream though.
More Dairy-Free Ice Cream Recipes You Might Like
- Vegan Peach Ice Cream
- Peanut Butter Nice Cream
- Chocolate Avocado Ice Cream
- Chocolate & Peanut Butter Vegan Soft Serve Ice Cream
- Vegan Pumpkin Pie Ice Cream
Or, see my full round-up of the best vegan ice cream recipes.
Don’t Miss These Vegan Desserts!
Cookies and Cream Nice Cream Using Coconut Milk
Get ready for a delicious treat! This recipe for Cookies and Cream Nice Cream using coconut milk is a vegan and dairy-free homemade version of an American classic. Make this frozen treat in an ice cream maker or using the freezer method.
- Total Time: 12 minutes
- Yield: 10 1x
Ingredients
- 2 cans (13.5 ounces each) full-fat coconut milk
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon sea salt
- 1 cup crushed chocolate sandwich cookies (choose a dairy-free and gluten-free brand if needed)
- Optional: 1 tablespoon vodka (helps to keep the ice cream softer)
Instructions
-
Chill the coconut milk in the refrigerator overnight. This will cause the coconut cream to separate from the water.
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After the coconut milk has chilled, open the cans and scoop the thick cream into a blender or food processor. Pour the coconut water into a separate bowl (you can save it for smoothies or other recipes).
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Add the sugar, vanilla extract, and salt to the blender with the coconut cream.
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Blend the mixture until it’s smooth and creamy. If you’re using vodka, add it to the mixture and blend once more. This step will incorporate air and make the ice cream smoother and lighter.
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Pour the mixture into a large bowl and refrigerate for at least 2-3 hours until completely chilled.
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Once the mixture is chilled, churn it in your ice cream maker according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour the mixture into a large dish and place it in the freezer. Every half hour for the next two hours, stir the ice cream to help keep it from becoming too icy.
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A few minutes before the churning is complete, add the crushed cookies to the ice cream maker so they get evenly distributed throughout the ice cream. If you’re not using an ice cream maker, just stir them in by hand.
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Transfer the ice cream to a lidded container and freeze for at least 4 hours or until it’s firm enough to scoop.
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Serve your dairy-free cookies and cream ice cream as it is or with some extra crushed cookies on top for garnish.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Ice cream maker or freezer
- Cuisine: Dairy-Free
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 273
- Sugar: 21.3 g
- Sodium: 139.3 mg
- Fat: 19.8 g
- Saturated Fat: 17.1 g
- Carbohydrates: 24.7 g
- Fiber: 0 g
- Protein: 1.9 g
- Cholesterol: 0 mg
Keywords: coconut milk ice cream, dairy-free cookies and cream ice cream, vegan cookies and cream ice cream
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
This is one of my all-time favorite ice cream recipes!
★★★★★