This Oreo Blizzard has a creamy vanilla soft-serve base with hints of coconut and it’s paired with chunks of crunchy Oreo cookies. Which creates the perfect mix of textures and flavours. When I created homemade gluten free Oreos earlier this year, I knew a vegan and gluten free Oreo blizzard needed to happen. Gluten free oreo cookies used to be so hard to find but OREO did come out with their own gluten free oreo recipe recently- so that’s a big win. With this oreo blizzard recipe, make your own oreos (using the recipe below) or save time and buy the store-bought ones. Either way this copycat Dairy Queen oreo blizzard recipe is going to satisfy that sweet tooth.
Why You’ll Love This Copycat Dairy Queen Oreo Blizzard Recipe
- This homemade blizzard with gluten free Oreos tastes like the REAL DEAL. It does require planning ahead a little (get those cans of coconut milk in the fridge), but boy is it worth it.
- This is the perfect gluten free dessert to chill you out this summer. With COVID hanging around for the foreseeable future, it might not be in your comfort zone to whip over to DQ and splurge on a blizzy. But now, with this recipe, you can enjoy an oreo blizzard without leaving your home! This is basically an introvert’s dream- not having to leave the house for a summertime treat.
- Shortcuts are totally allowed. Hey, I understand we are sometimes looking for corners to cut in recipes because we are busy AND tired AND human. So if you want to make this Dairy Queen Oreo Blizzard copycat recipe even more simple to follow, you could easily buy store-bought oreos . The gluten free oreos from the Kinnikinnick brand are a good substitute although I have not tested them in this recipe. If you don’t have a gluten sensitivity you could buy original Oreos or Oreos gluten free friendly cookies. Shortcuts are sometimes just needed.
HOW TO MAKE AN OREO BLIZZARD
This oreo blizzard base is so simple to make. 3 main ingredients are needed: coconut milk/cream, maple syrup, and vanilla. That’s it. Add these ingredients to a blender and blend everything until it’s smooth. Next, transfer the blizzard base to a lined 8×8 pan or a springform pan. I went with the springform pan just because it’s a little easier to remove the blizzard base cause it just pops out.
Once the homemade blizzard base has frozen (6 hours or overnight), let it thaw for 20 minutes and then add it back to the blender. Blend it until it’s smooth yet still thick. Add an additional 1/4- 1/2 cup of non-dairy milk to help with the blending process. Note: A blender tamper works great in this situation. Next, add in 4-6 of those delicious homemade gluten-free oreo cookies and pulse until they are broken down. Divide the oreo blizzard into two glasses. Then cut 2-3 more gluten free oreos to sprinkle on top. I will never say this dairy free frozen dessert is a health food- but no animals were hurt during the process and it uses way less processed sugar (I am guessing) than a Dairy Queen Oreo Blizzard. I mean it’s summer, you gotta enjoy life a little bit, right?!
Check Out These Recipes For More Frozen Gluten Free Desserts
This Oreo Blizzard is creamy, thick and balanced beautifully with the right ratio of gluten free oreos to ice cream. This irresistible frozen treat features creamy vanilla soft serve blended with crushed Oreo cookies. Together they create a delightful texture and a heavenly cookies-and-cream flavour. Prepare to savour every spoonful of this homemade Oreo Blizzard and experience a refreshing dessert that will leave you craving more. If you are a cookies and cream lover you’ll be head over heels for this summertime treat. Bring on that summer heat and bring on all the homemade blizzards.
vegan oreo blizzard
- 1 can full fat coconut milk (I used Thai Kitchen Brand)
- 1/2 cup coconut cream (from a second can of coconut milk)
- 1/4 cup maple syrup
- 1 tsp vanilla
- pinch of salt
- 5-6 oreo cookies (see notes)
- 1/4-1/2 cup almond milk (added in the final blending phase)
- Place 2 cans of full-fat coconut milk in the fridge 2 days in advance. If making your own oreo cookies (see notes), make ahead of time so they have time to cool.
- Add 1 can of full fat coconut milk to a high-speed blender along with 1/2 cup of coconut cream (save the liquid from the second can of coconut milk for smoothies). Add the maple syrup, vanilla, and salt. Blend until smooth.
- Place in a lined 8×8 pan or a springform pan (I found the springform pan was less messy). Freeze for 6 hours or overnight.
- Remove the blizzard base from the freezer, let it thaw for 20 minutes, and then add it back to the blender (breaking it up into pieces). Adding 1/4-1/2 cup of milk to help thin it out. You will need to use your tamper (if you have a Vitamix to help break the ice cream down). If you don’t have a tamper, you will have to scrape down the sides and add closer to 1/2 cup to smooth out the blizzard to get the right consistency. Add roughly 4 cookies to the blender with the ice cream. Blend until smooth.
- Remove from the blender and add to two large cups. Top each blizzard with 1-2 oreos (crumbled and chopped into smaller pieces).
- Best enjoyed immediately. If you do freeze it again (with the Oreos), let it thaw again, reblend it and you may have to add another splash of almond milk to it.