Vegan Cookies and Cream Ice Cream

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This vegan cookies and cream ice cream is a creamy vanilla ice cream loaded with cookie chunks. It’s super easy to make with or without an ice cream machine!

This cookies and cream vegan ice cream is as rich and satisfying as store-bought; you won’t believe it’s made with just five ingredients.

And if you don’t own an ice cream maker, don’t fret.

Churning is optional with this homemade ice cream recipe.

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Blur the line between breakfast and dessert! Make a cold brew ice cream float and vegan waffle ice cream sundaes to start your day on a sweet note.

Why You’ll Love This Vegan Cookies and Cream Ice Cream

Anyone can make this cookies and cream vegan ice cream with just 5 simple ingredients. And with some creativity, you can even use it as a base for different ice cream variations!
You won’t miss the store-bought stuff with this vegan dessert! It’s rich, creamy, and generously filled with crumbled cookie sandwiches.
Whether you want to add more cookies, substitute coconut milk with another plant-based milk, add mix-ins, or ditch the ice cream maker, this dairy-free cookies and cream ice cream is highly adaptable.

Ingredients And Substitutions

Coconut milk – Makes a smooth and creamy ice cream base because of its fat content.

Vanilla creamer – Another key ingredient for this ice cream’s rich and velvety base.

Sugar – To add just the right sweetness to this dreamy ice cream.

Vanilla extract – Want a fun take on classic cookies and cream ice cream? Besides vanilla, you can infuse the base with matcha, add a caramel swirl, or mix it with ground pistachios!

Vegan chocolate sandwich cookies – Add two cookie sandwiches to the ice cream base for flavor, but incorporate the cookie chunks by the end of churning so you’ll still get distinct cookie crumbles in each bite.

dairy free cookies and cream ice cream ingredients

Tips For Making This Recipe

Add Most of the Cookies at the End

Add most of the crushed cookies to the ice cream maker in the last 5 minutes of churning or when the ice cream is basically done. This will incorporate them into the mixture nicely and prevent the cookies from breaking up too much or potentially jamming the machine.

Enjoy with Toppings and Mix-Ins

Serve your cookies and cream vegan ice cream with different toppings like hot fudge and sugar-free whipped cream! If you love chunky ice cream, dried raspberries, chopped-up fudgy brownies, or peanut butter cookie pieces will also make perfect additions to this velvety ice cream.

Storage Tips

When storing your homemade cookies and cream ice cream, cover its surface with parchment paper before putting the lid on the container to prevent ice crystals from forming. Freeze for up to 2 weeks and let your delicious ice cream sit at room temperature for at least 10 minutes before scooping.

cookies and cream ice cream vegan recipe

Cookies and Cream Vegan Ice Cream Recipe FAQs

What kind of chocolate sandwich cookies should I use?

Any vegan chocolate sandwich cookies will work for this vegan cookies and cream ice cream. You can even use sandwich cookies filled with other types of cream, like these cookies stuffed with cashew butter.

Do you have to freeze the ice cream maker bowl?

Yes! Otherwise, this dairy-free ice cream won’t freeze.

I don’t have an ice cream maker. Can I still make this vegan cookies and cream ice cream recipe?

Of course. Freeze the ice cream mixture for about 2 hours, then blend it again. Just note that the texture won’t be as smooth, but it’ll still be delicious.

Can I use another plant-based milk?

Full-fat coconut milk makes the creamiest vegan cookies and cream ice cream, but you can also use oat milk for this frozen treat.

How is this vegan cookies and cream ice cream best served?

You can freeze homemade ice cream for about 3 hours before serving for the perfect creamy texture that still scoops easily. Enjoy it within 2 weeks, as the longer this sweet treat sits in the freezer, the icier it will get!

More Delicious Vegan Dessert Recipes

I found this recipe for Vegan Brown Rice Caramel Sauce that I HAVE to try!

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Vegan Cookies and Cream Ice Cream

This vegan cookies and cream ice cream is a creamy vanilla ice cream loaded with cookie chunks. It's super easy to make with or without an ice cream machine!

Lyza

Prep Time 30

Total Time 30

Equipment

Ingredients

Instructions

Place the ice cream maker bowl in the freezer the night before making your vegan cookies and cream ice cream.
Blend the coconut milk, vanilla creamer, sugar, vanilla extract, and 2 of the chocolate sandwich cookies together.
Pour the mixture into the chilled ice cream maker bowl and churn according to the manufacturer’s instructions.
Crush the remaining cookies and add them to the ice cream maker in the last 5 minutes of churning.
Serve immediately or freeze for a firmer consistency.

Notes

Add most of the crushed cookies to the ice cream maker in the last 5 minutes of churning or when the ice cream is basically done. This will incorporate them into the mixture nicely and prevent the cookies from breaking up too much or potentially jamming the machine.
Serve your cookies and cream vegan ice cream with different toppings like hot fudge and sugar-free whipped cream! If you love chunky ice cream, dried raspberries, chopped-up fudgy brownies, or peanut butter cookie pieces will also make perfect additions to this velvety ice cream.
When storing your homemade cookies and cream ice cream, cover its surface with parchment paper before putting the lid on the container to prevent ice crystals from forming. Freeze for up to 2 weeks and let your delicious ice cream sit at room temperature for at least 10 minutes before scooping.