Vegan Cookies and Cream Ice Cream (No-Churn)
4 ingredients and ready to freeze in 15 minutes or less, this vegan cookies and cream ice cream recipe is the perfect addition to your summer dessert rotation. Simply whip, fold, and freeze to make this ultra-creamy no churn dairy-free Oreo ice cream.
I struggle to think of something more ubiquitous with summer than ice cream. After a hot day playing in the pool or biking around the neighborhood, a large scoop of ice cream on a crisp cone simply can not be beat.
I also struggle to think of something more heavily laden with dairy than ice cream. That is until now. With the help of dairy-free heavy creams and vegan sweeten condensed milks the world of vegan homemade ice cream is right at your fingertips.
This simple no-churn ice cream recipe takes everything you love about a classic cookies and cream ice cream without any of the complexities of cooking and churning your base.
What is no churn ice cream?
As the name suggests, no churn ice cream comes together without using any ice cream maker to churn the ice cream base. Simply whip, mix, and freeze to create a rich, creamy ice cream everyone can enjoy.
What makes this recipe work is that you are whipping heavy cream to create volume which in turn makes the resulting ice cream light and airy. After making a creamy base, the sweetened condensed oat milk smoothly sweetens the ice cream without leaving a grainy texture.
Since everything whips up at room temperature the mixture then freezes overnight for a decadent ice cream you can enjoy all summer long.
Why We Love This Vegan Cookies and Cream Ice Cream
Love for ice cream runs deep in my soul. Finally being able to make my own vegan ice cream at home has so many perk!
- Cost efficient. This batch of ice cream yields close to 10 liquid cups worth of ice cream. From a cost perspective that is roughly 5 pints of vegan ice cream (which as we all know is ridiculously expensive).
- No bake, no churn. No heating the base or long hours waiting for the ice cream to churn in an ice cream machine. Simply whip and freeze.
- Quick to whip up. The base comes together in less than 15 minutes before freezing overnight.
Vegan Changes to No Churn Ice Cream
The two main ingredients for a no churn ice cream are heavy whipping cream and sweetened condensed milk. For this recipe I have replaced both of these ingredients with vegan alternatives.
- Plant-Based Heavy Whipping Cream– In place of a traditional heavy whipping cream you can use a plant-based alternative like Silk or Country Crock.
- Sweetened Condensed Oat Milk– Used as a sweetener instead of sweetened condensed milk. Alternatively you can use sweetened condensed coconut milk.
How to Make Vegan No Churn Cookies and Cream Ice Cream
Ingredients You’ll Need
- Plant-Based Heavy Whipping Cream– Whips up for the bulk of the volume in this vegan ice cream recipe.
- Sweetened Condensed Oat Milk– Used to smoothly sweeten the ice cream.
- Vanilla– Adds a boost of flavor to the ice cream.
- Oreo Cookies– Crushed up for the iconic cookies and cream look and flavor.
Step-by-Step Directions for Vegan No-Churn Cookies and Cream Ice Cream
- Whip cream: Beat plant-based heavy whipping cream on high for 2 minutes, or until thick and fluffy.
- Sweeten: Next pour in sweetened condensed oat milk and vanilla. Mix 1 minute.
- Cookie up: Fold in crushed Oreos.
- Transfer: Pour the ice cream mixture into a freezer safe container and cover with plastic wrap.
- Freeze at least 8 hours or until frozen through.
- Store or serve: Once frozen cover with an air-tight lid and store until you are ready to serve and enjoy.
Helpful Kitchen Tools
When you want to whip up a batch of this vegan no-churn cookies and cream ice cream here are some of the most helpful kitchen tools to get you started.
- Stand mixer– Fitted with a whisk attachment to beat the heavy plant cream.
- Hand mixer– Set with whisk beaters to whip the heavy plant cream.
- Ice Cream Container– Great for storing your vegan cookies and cream ice cream.
Serving Suggestions
Honestly I take a spoon right to the container storing this simple vegan ice cream. For some more refined serving ideas you could try:
- In a sugar cone.
- Scooped in a bowl with extra crushed Oreo on top.
- Double scooped in a cake cone.
- Drizzled with vegan magic shell chocolate (melted vegan chocolate chips with coconut oil)
How to Store Vegan Oreo Ice Cream
The best place to keep your vegan cookies and cream ice cream would be the freezer. This batch of ice cream yields close to 10 cups of volume so you want to make sure you have a container that will hold at least 10 cups.
Once you have a large freezer safe container to store the ice cream, it will keep fresh and creamy for up to 3 months.
No Churn Ice Cream FAQs
What is the difference between no churn ice cream and regular ice cream?
No churn ice cream is a method for making ice cream which involves using a cold set of ingredients that does not cook or churn before freezing solid.
Why do you use sweetened condensed oat milk in no churn ice cream?
Traditional ice cream cooks on the stove before going into an ice cream maker to churn. The heating process allows sugar to dissolve into the mixture and sweeten the ice cream in a smooth and even manor.
Sweetened condensed oat milk replaces the need to heat the ice cream base as the sweetener is already evenly distributed in the oat milk for sweetening the no churn ice cream.
Can you make this recipe gluten-free?
Yes. You will want to swap the Oreos for gluten-free Oreos to make this a gluten-free ice cream.
Oreo Desserts to Make Next
If you tried this no churn vegan cookies and cream ice cream recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Vegan Cookies and Cream Ice Cream (No churn)
Decadent and dairy-free, this simple 4 ingredient recipe for vegan cookies and cream ice cream makes the perfect summer treat.
Ingredients
- 2 cups Plant-Based Whipping Cream
- 1 can Sweetened Condensed Oat Milk (11.25 ounces)
- ½ teaspoon Vanilla
- 12 Oreos crushed
Instructions
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Beat 2 cups plant-based heavy whipping cream on high for 2 minutes, or until thick and fluffy.
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Next pour in 1 can sweetened condensed oat milk and ½ teaspoon vanilla. Mix 1 minute.
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Fold in crushed Oreos.
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Pour the ice cream mixture into a freezer safe container and cover with plastic wrap.
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Freeze at least 8 hours or until frozen through.
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Once frozen cover with an air-tight lid and store until you are ready to serve and enjoy.
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