What better way to welcome July than with this dreamy homemade Oreo ice cream? This is a vegan soft serve that is no-churn ice cream, uses simple ingredients and is obviously dairy-free. I highly suggest adding as many Oreos as you desire as the chunks of Oreos in this recipe are the best part. The ice cream base has rich flavor, and soft peaks and is made with only the good stuff. If you hadn’t heard Oreos are accidentally vegan and they make gluten-free ones too! And if those aren’t your jam, try these ones, or make your own homemade cookies! This easy Oreo ice cream is creamy, thick and absolutely mouthwatering. This easy homemade Oreo ice cream will keep you cool all summer long, so don’t wait too long before you make it!
Why You’ll Love This Vegan Soft Serve
- This vegan soft serve is a no-churn ice cream recipe. You don’t need a fancy ice cream machine in order to enjoy this epic homemade Oreo ice cream recipe.
- This Oreo cookie ice cream uses 5 ingredients. That’s all. Coconut milk (full fat is key), cashews, maple syrup, vanilla and Oreo cookies.
- This is the perfect dessert for Oreo lovers. This homemade ice cream is simple to make and beyond dreamy. It serves 2-3 but if you want it to serve one, no judgment from me! This is one of the best things for oreo lovers.
How To Make Dairy Free Ice Cream
To make this dairy free ice cream you need 5 ingredients. Coconut milk, cashews, maple syrup, vanilla extract and Oreos of some type. Let’s first chat about coconut milk. First off, you need full-fat coconut milk, none of that light stuff for this homemade Oreo ice cream. My go-to coconut milk to use is from Thai Kitchen. I have tried a ton of coconut milk over the years, and I always come back to Thai Kitchen. I find a lot of the other brands have a super grainy texture and that doesn’t go away when you blend everything together. The Thai Kitchen brand is smooth and so creamy. So if you are able to, use this brand.
- Start by soaking the cashews in hot water for at least 30 minutes. Once the cashews are soaked, the coconut milk can cracked, the maple syrup poured and the cookies are chopped you are basically done.
- To make this vegan soft serve, blend the coconut milk, cashews, maple syrup, and vanilla extract together in a high-speed blender. For best results, use a blender as a food processor most likely won’t get the ice cream mixture to the soft-serve consistency we are going for.
- Add the ice cream mixture to a springform pan or freezer-safe container. Once added to a spring form pan, freeze the vegan soft serve for at least 2 hours. After two hours, the ice cream should be quite firm, but not completely solid. Add the soft serve back into the blender, and then add the large chunks of cookies. Pulse until the chopped cookies are combined and the ice cream has a creamy, smooth texture.
- At this point, you can enjoy the soft serve right away and top it with extra Oreos if you are feeling crazy!
- If this Oreo cookie ice cream freezes for longer than 2 hours, that is ok! If it is frozen solid, let it sit on the counter for about 20 minutes before following the above instructions. This will soften the mixture to be more along the lines of a vegan soft serve. Store leftovers in an airtight container/ ice cream container to avoid freezer burn.
- Topping this soft serve with fine crumbles of cookies or large pieces is also a good idea.
FAQ
What is the difference between ice cream and soft serve?
Soft serve and ice cream tend to have different consistencies due to the ingredients used. Even in vegan ice cream and vegan soft serve, this holds true. Soft serve has a less firm and hard consistency compared to ice cream.
What are the best cookies to use in this recipe?
A classic Oreo cookie will do this job in this recipe as they are vegan and gluten free. But you can always make your own, or buy knock-off oreo cookies. Any version of cookies are delicious cookies that will work as the oreo crumbs in this recipe.
More Recipes For Vegan Ice Cream Below:
�?No need for cold heavy cream, a Cuisinart ice cream maker, heaving whipping cream or sweetened condensed milk in this recipe. There is no dairy milk mixture used in this, it’s completely vegan and even though there are a lot of ice cream recipes out there, this one will not disappoint.�?This homemade Oreo ice cream is super creamy, thick, smooth and LOADED with your favourite Oreos. This is a delicious recipe that is chocolatey, sweet and loaded with Oreo chunks. If you are an Oreo lover than this is a great recipe for you. This is a delicious treat that rivals store-bought ice cream! Summer isn’t going to be here forever, so go get messy in the kitchen!
Homemade Oreo Ice Cream
Ingredients
- 1 1/2 cups raw cashews (soaked in very hot water for 30 minutes)
- 1/4 cup maple syrup
- 1 can full fat coconut milk (400mL)
- 1 tsp vanilla extract
- 9-10 oreo cookies
Instructions
- Place the cashews in a bowl, and cover the cashews with very hot water for at least 30 minutes. Once they have soaked for 30 minutes, drain the water and place the cashews in a high-speed blender.
- Add the maple syrup, coconut milk and vanilla to the blender as well. Blend until smooth. The ice cream will be on the thinner side. Add the blended ice cream to a springform pan. I like to freeze the ice cream in a springform pan because then it is easy to remove when we need to reblend it. Place in the freezer for at least 2 hours.
- After the 2-hour mark, release the springform pan and add the soft serve mixture back to the blender. You may need a tamper to help blend it again. Note: if you freeze it for longer than 2 hours, that's ok, you may just need to let it thaw a little before blending it.
- Cut up the Oreos/ KinniTOOS and add them to the blender. Then continue to blend lightly, while using the tamper (if needed) until the soft serve has turned into cookies and cream.
- Eat right away. If you end up refreezing it, let it sit out for at least 20 minutes before reblending it again. Basically any time you freeze it, you will need to re-blend it.
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