Vegan Cookies and Cream Ice Cream
This no-churn vegan cookies and cream ice cream is as creamy, rich and sweet as the one you might have eaten growing up. It doesn’t require an ice cream maker and relies on an easy trick to create an oreo-flavoured ice cream that’s full of chunks.
The secret to this ice cream is all in the timing in which the oreos are added to the ice cream base. Whilst half of the oreos are stirred in whilst the cream is warm - giving the base of the ice cream of a deeply creamy cookie flavour - the remainder are stirred in once the cream has cooled, ensuring the ice cream is full of oreo chunks and pieces. Don’t be tempted to add all of the cookies at once. Adding them all while the cream is warm will result in a delicious yet chunk-less ice cream as the majority will melt and dissolve, whereas adding them all once the cream has cooled will result in an ice cream that’s full of chunks, but which will lack that trademark cookie flavour throughout.
15 mins (+ freezing)
500ml oatly whippable cream
1 tsp vanilla extract
½ tsp salt
220g oreos, chopped
Add the plant based cream to a saucepan, and heat it over medium heat for 3-4 minutes until it nearly reaches a simmer. Whisk in the sugar, vanilla extract and salt and stir until the sugar dissolves.
Let the cream mixture cool for 10 minutes, then stir in half of the chopped oreos. Let the cream cool for 25-30 minutes, in which time some of the oreo pieces will dissolve with the warmth of the cream.
Once the cream mixture has cooled, stir in the remaining oreo pieces.
Transfer the ice cream mixture into a small baking dish and transfer it into the freezer. Let the ice cream chill in the freezer for 1 hour, then use a spoon to stir it around, ensuring the oreo pieces are spread through the ice cream.
Let the ice cream chill fully in the freezer, for 4-6 hours before serving.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.