I used to love getting blizzards before I went dairy free and gluten free. When I created my homemade gluten free Oreos earlier this year, I knew this summer needed a completely gluten free and vegan Oreo blizzard. I always loved cookies and creme combos before my diet changed and was super bummed that gluten free oreo cookies were so hard to find. But now, I’ve made homemade Oreos to go with a homemade blizzard that comes so dang close to tasting like a copycat Dairy Queen Oreo Blizzard. Life-changing stuff, friends.
WHY YOU’LL LOVE THIS COPYCAT DAIRY QUEEN OREO BLIZZARD
- This homemade blizzard with gluten free oreos tastes like the REAL DEAL. It does require planning ahead a little 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.
- Short cut 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. Shortcuts are sometimes just needed.
HOW TO MAKE AN OREO BLIZZARD
This oreo blizzard base is so simple to make, guys. 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. Then you 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-overnight), you let it thaw for 20 minutes and then add it back to the blender. Blend it until it’s smooth yet still thick and add an additional 1/4- 1/2 cup of non-dairy milk to help with the blending process. Then you add in 4 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?!
Adam is a BIG blizzard fan. So I knew he was going to be a hard critic to crack. But I really wanted to win over his tastebuds with this oreo blizzard. AND I DID. He truly loved it. I might go as far as to say obsessed. The base obviously has a more coconut flavour than the original but that didn’t bother him at all. The Picky Husband gave this homemade blizzard two thumbs up! It’s always a win in my books when the picky husband loves any vegan/gluten free recipes! So if you have a picky eater in the house or someone who isn’t open to eating vegan, give this oreo blizzard a whirl- it just might convince them.
Check Out These Recipes For More Frozen Gluten Free Desserts
I love creating vegan and gluten free alternatives to some of my childhood favourites. Again, some of my dessert recipes aren’t necessarily health foods but at least you can recognize all the ingredients in them. They are also free of a lot of ingredients people can’t or choose not to eat. This Oreo Blizzard falls into that category. It’s creamy and thick and balanced beautifully with the right ratio of gluten free oreos to ice cream. 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.