Vegan Cookies And Cream Ice Cream – No Churn

Vegan Cookies And Cream Ice Cream – No Churn Recipe

By Loving It Vegan

🔪Prep Time: 15 mins


1 14oz (400ml) Can Coconut Whipping Cream (or 2 14oz (400ml) Cans Regular Coconut Cream)

1 Full Batch Homemade Vegan Condensed Milk (or 1 14oz (400ml) Can Store-bought Vegan Condensed Milk)

16 Oreo Cookies (or any other Vegan Sandwich Cookies)


1Chill your coconut whipping cream or cans of coconut cream at least overnight in the fridge. If you’re using coconut whipping cream, pour the entire can into the bowl of an electric mixer and whip for 2-3 minutes until you have perfect whipped cream. If you’re using regular coconut cream cans instead, then take the two cans out of the fridge, the hard cream section will have risen to the top. Scoop out only this hard cream section from both cans into the bowl of your electric mixer. Throw out the water that’s left behind in the cans. Whip this up until you have perfect whipped cream. Place into the fridge while you make your vegan condensed milk.

2Prepare your homemade vegan condensed milk by adding all the ingredients to the blender (as per linked recipe) and blend it up into perfect condensed milk.

3Add the vegan condensed milk to your whipped cream and mix in.

4Take 12 of the oreos or other vegan sandwich cookies and break them up into pieces and add to the mixing bowl and fold them in.

5Transfer the ice cream mix to a loaf pan and smooth down.

6Take the remaining 4 oreos or vegan sandwich cookies and break them up over the top of the ice cream.

7Place into the freezer to set.

8When you want to serve the ice cream, let it thaw for 5 minutes or so on the countertop and use an ice cream scoop dipped in hot water to scoop it.

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