Growing up, Oreo ice cream was one of my favourite flavours! Creamy vanilla ice cream, with broken cookie pieces. Who could resist?!… My Dad, that’s who. He’s a strictly vanilla man, so Oreo ice cream was never in our freezer. But being the creative little cookie monster that I was, I would break Oreo’s over my “boring” vanilla ice cream and stir them in to get my fix. So you know it was just a matter of time until I made my own dairy-free version.
This ice cream is the real deal! Rich, creamy, and generously studded with cookie bits! This is the stuff my childhood dreams were made of…. Well, that and flying, but that’s another story… And did I mention how easy it is to make? Just a little whirl in you blender and break up the cookies while the ice cream is churning… How many cookies you nibble on in the process is your business, and I’m certainly not in a position to judge 😉
If you’re wondering about the whipped cream, it’s a coconut whipped cream product from Gay Lea, that comes in a squirt container just like the stuff I grew up with. And it’s certified vegan! I was so excited to stumble upon it in a local grocery store!
What was your favourite ice cream as a child?
Cookies And Cream Ice Cream
Author: Starr Wong @ The Misfit Baker
Recipe Type: Dessert
Makes: approx. 1 Liter
- 2 (13.5oz/400ml) cans Coconut Milk (full fat)
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Xanthan Gum
- 1/8 tsp Salt
- 1 1/2 cup Coarsely Crumbled Chocolate Sandwich Cookies (I used Country Choice)
Pour coconut milk into a blender, add sugar, vanilla, xanthan gum, and salt and blend until thoroughly combined (I run my blender for about 1 minute, until the mixture is thick and takes on a slight custard-like appearance).
Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions until it reaches a “soft-serve” consistency (it takes about 25 minutes in my machine). Add the crumbled cookies pieces in the last 5 minutes of churning.
Scoop ice cream into a shallow, freezer friendly container, press plastic wrap directly onto the surface of the ice cream (this is to prevent ice from forming), and freeze for 2 hours or until firm.