Creamy, luscious and completely irresistible, this dairy free cookies and cream ice cream is the ultimate summer treat! Featuring a rich vanilla base loaded with plenty of chocolate cookie crumbles, it’s seriously the best non dairy ice cream you’ll ever make. Egg free and vegan with a gluten free option.

Prepare yourself for the best homemade dairy free ice cream you’ll ever make.

It’s a bold statement, I know. But this cookies and cream flavor is SERIOUSLY good.

With the perfect smooth and creamy vanilla base plus loads of chocolate cookie crumbles, you won’t even miss the heavy cream.  

Enjoy it straight out of the freezer with a spoon. Pile it onto your favorite cone. Or serve in a bowl with a sprinkle of extra cookies over top.  

You really can’t go wrong. Perfect for summer … perfect for all year round. 

How To Make

So, let’s chat about how this dreamy ice cream goes down.

Prepare base. First up, we’ll warm some coconut milk, sugar, cashew butter and salt in a saucepan until smooth, before whisking in a bit of oat milk and vanilla.

Chill for several hours. We’ll let the mixture cool to room temperature, then pop in the refrigerator until well chilled. 

Churn in an ice cream maker. Next, we’ll pour the chilled base into an ice cream maker and churn until the consistency of soft serve, before folding in plenty of dairy free chocolate sandwich cookies.

Freeze until firm. Finally, we’ll pop the ice cream in a container, then stick in the freezer until hardened to the consistency of regular ice cream.

Tips & Tricks

1. The full-fat coconut milk is non negotiable. Please do not try to use light canned coconut milk – you really need the extra fat.
2. As far as the oat milk, I personally like to use either Chobani Plain oat milk or Oatly Original oat milk (<— not sponsored, just what I prefer). With that said, other oat milk brands will totally work as long as you do NOT use anything that’s low fat or light. Because again, we want the extra fat.
3. I found that I liked this ice cream ever so slightly better with raw cashew butter (the only ingredient is cashews) versus regular cashew butter (which usually has added oil and / or salt). It’s 100% delicious either way but the raw cashew butter has a bit more neutral flavor so the vanilla and cookies really shine through.
4. Let’s talk about the optional vodka. Because homemade ice cream doesn’t contain any preservatives or fillers, it freezes harder than store-bought versions. Vodka doesn’t freeze, so adding a touch to the ice cream helps make it more scoop-able and softer in texture. It’s not necessary but I’ve found it does help.
5. Finally, feel free to adjust the amount of chocolate sandwich cookies to taste.

How To Store

Freezer: Store the ice cream in an airtight container in the freezer for up to 2 weeks. With that said, it is 100% best enjoyed within the first 24 to 48 hours after churning – it will be creamiest during this time. The longer it sits, the icier it will get.

Personally, we love to enjoy this ice cream about 3 to 4 hours after churning. This gives it just enough time in the freezer to harden to the consistency of regular ice cream, while being perfectly soft and creamy in texture. It will also scoop super easily.

If you go longer, you can let the ice cream sit on the counter for about 10 to 20 minutes to soften before scooping.

Additional Dairy Free Dessert Recipes:

• Dairy Free Mint Chocolate Chip Ice Cream
• Dairy Free Peanut Butter Ice Cream
• Dairy Free Peppermint Ice Cream
• Mango Coconut Ice Pops
• Coconut Mojito Ice Pops
• Watermelon Coconut Milkshake

Did you make this recipe? Rate and review it down below! I’d love to hear from you.