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 5 ingredients and is obviously dairy-free. The cashews in the base of this dairy free ice cream, along with the full fat (this is key) coconut milk is what results in the creamiest texture. I highly suggest adding as many Oreos as you desire. Because 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! This homemade oreo ice cream is creamy, thick and absolutely mouthwatering. This vegan soft serve 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 maker in order to enjoy this epic homemade oreo ice cream.
- This oreo cookie ice cream uses 5 ingredients. That’s all. Coconut milk (full fat is key), cashews( soaked, of course), maple syrup, vanilla and OREOS.
- This is the perfect decadent summer treat to enjoy. This homemade oreo ice cream is simple to make and beyond dreamy. Serves 2-3 but if you want it to serve one, no judgement from me!
How To Make Dairy Free Ice Cream
To make this dairy free ice cream you need 5 ingredients. Coconut milk, cashews, maple syrup, vanilla 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.
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 everything together (except the cookies, we add these last). Blend everything on high until the mixture is smooth. Then add it to a springform pan. I find adding the springform pans to be the best practice to remove the frozen dairy free ice cream later on. 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 chopped cookies. Pulse until the cookies are combined and the ice cream is a creamy, smooth texture. Then it is time to enjoy this homemade oreo ice crema right away. Your choice whether to share it or not!
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.
More Recipes For Vegan Ice Cream Below:
This homemade oreo ice cream is just what your summer needs. It’s super creamy, thick, smooth and LOADED with your favourite oreos. It’s chocolatey, sweet and ever so refreshing. Did I mention this vegan soft serve only calls for 5 ingredients?! Talk about an easy recipe to whip up! If you are a fan of oreo anything then this homemade oreo ice cream is calling your name. My picky husband who is not a vegan loved this dairy free ice cream, so I take that as a pretty good indicator that most people will love this recipe. Summer isn’t going to be here forever, so go get messy in the kitchen!
Homemade Oreo Ice Cream
- 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
- 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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