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!
Calories 204kcal
Ingredients
- 2 cans coconut milk, refrigerated
- ¾ cup vanilla creamer
- ¼ cup sugar
- 1 tsp vanilla extract
- 16 vegan chocolate sandwich cookies
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.
Nutrition
Calories: 204kcal | Carbohydrates: 50g | Fat: 0.2g | Sodium: 1mg | Potassium: 7mg | Sugar: 50g | Calcium: 1mg | Iron: 0.03mg