This easy dairy free Oreo ice cream recipe delivers all the classic cookies-and-cream flavor you love, but without a drop of dairy. Perfect for vegans, the lactose intolerant, or anyone seeking a lighter dessert, this homemade treat is simple to make and ultra-satisfying. With just a few pantry staples and no fancy equipment required, you can whip up a creamy, dreamy frozen dessert that’s sure to please everyone.
Ingredients
- 2 cups full-fat canned coconut milk (well shaken or stirred)
- 1 cup unsweetened almond milk (or other plant milk)
- 3/4 cup granulated sugar (organic if vegan)
- 1/4 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
- 2 tablespoons cornstarch
- 12 Oreo cookies (or certified dairy-free chocolate sandwich cookies)
Instructions
- Prep the Oreos: Place the Oreo cookies in a zip-top bag. Use a rolling pin to gently crush them into chunks—some fine crumbs and some larger pieces are ideal. Set aside.
- Mix the Base: In a medium saucepan, whisk together the coconut milk, almond milk, sugar, maple syrup, vanilla extract, and salt. Place 1/4 cup of this mixture in a small bowl and whisk in the cornstarch until smooth and lump-free.
- Cook to Thicken: Pour the cornstarch slurry back into the saucepan. Set the pan over medium heat and cook, whisking frequently, until the mixture is steaming and just begins to bubble around the edges. Continue whisking for 3–5 minutes, until it thickens slightly and coats the back of a spoon. Do not let it come to a full boil.
- Chill Completely: Remove the saucepan from heat and let cool for 10 minutes. Transfer the mixture to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin), and refrigerate for at least 4 hours, or until completely cold. Overnight is ideal for best results.
- Churn (Ice Cream Maker Method): Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions. When the mixture reaches a soft-serve consistency (usually 20–30 minutes), add the crushed Oreos and churn for 1–2 minutes more to evenly distribute.
- No-Churn Method: If you don’t have an ice cream maker, pour the chilled base into a freezer-safe loaf pan or container. Stir in the crushed Oreos. Cover tightly and freeze for 3–4 hours, stirring vigorously every 30–45 minutes for the first 2 hours to break up ice crystals and keep it creamy.
- Freeze to Set: Transfer the churned ice cream to a lidded container (if not already in one), cover, and freeze for at least 2–4 hours, or until firm enough to scoop.
- Serve: Remove from the freezer 10–15 minutes before scooping to soften slightly. Scoop, serve, and enjoy!
Tips
- Substitutions: You can use oat milk, soy milk, or cashew milk in place of almond milk. For the base, always use full-fat coconut milk for the creamiest texture; light coconut milk will make the ice cream icy.
- Oreo Alternatives: Many store-brand chocolate sandwich cookies are naturally dairy free, but always check ingredient labels to ensure they’re vegan and safe for your needs.
- Sweetener Swaps: If you prefer, you can use all maple syrup or all granulated sugar (use 1 cup total), but the combination balances sweetness and texture best.
- Texture Control: For chunkier ice cream, reserve a handful of crushed Oreos to fold in just before freezing, rather than churning them all in.
Serving Suggestions
- Classic Scoops: Serve in bowls or cones just like traditional ice cream. Top with extra crushed Oreos for a dramatic finish.
- Ice Cream Sandwiches: Scoop between two vegan chocolate chip cookies for a decadent sandwich treat.
- Dessert Parfaits: Layer scoops with fresh berries, coconut whipped cream, or chocolate sauce for a stunning dessert.
- Sundae Bar: Set out bowls of toppings—dairy-free fudge sauce, sprinkles, and fruit—for a fun DIY ice cream night.
Variations
- Mint Oreo Ice Cream: Add 1/2 teaspoon peppermint extract to the base and a drop or two of natural green food coloring before chilling.
- Chocolate Oreo: Whisk 1/4 cup unsweetened cocoa powder into the base before cooking for a deep chocolate flavor.
- Peanut Butter Swirl: After churning, gently swirl in 1/3 cup creamy peanut butter (warmed slightly) before freezing solid.
- Gluten-Free: Use gluten-free chocolate sandwich cookies to keep the recipe gluten-free as well as dairy free.
- Nut-Free: Substitute the almond milk with oat or rice milk for a nut-free version.
Storage and Reheating
Store your dairy free Oreo ice cream in an airtight container in the coldest part of your freezer. For best texture and flavor, enjoy within 2 weeks. Homemade, dairy-free ice cream tends to freeze harder than store-bought, so let the container sit at room temperature for 10–15 minutes before scooping. Never refreeze ice cream once it has fully melted, as this can cause ice crystals and affect food safety. If you want a softer texture, you can transfer a portion to the fridge 20–30 minutes before serving, but do not leave it out for extended periods.
Frequently Asked Questions
- Can I make this ice cream without coconut milk?
- While coconut milk provides the creamiest, richest base, you can substitute with other high-fat, dairy-free creamers such as soy creamer, cashew cream, or a blend of oat milk and canned coconut cream. The texture may not be quite as dense or scoopable, but it will still be delicious.
- Are Oreos always dairy free?
- In the United States and many other countries, classic Oreos do not contain dairy ingredients and are considered vegan. However, manufacturing practices can change, and there may be cross-contamination with milk in facilities. Always check the packaging for the most up-to-date ingredient and allergen information, especially if you have a severe allergy.
- Why is my ice cream icy instead of creamy?
- This can happen if your base is too low in fat or if it isn’t churned/stirred enough during freezing. Using full-fat coconut milk and stirring regularly during the no-churn freezing process helps keep the texture smooth. Also, avoid adding too many watery mix-ins, as they can dilute the creamy base.
- Can I use a blender or food processor instead of an ice cream maker?
- Yes! Chill the base thoroughly, then blend on high until thick and creamy. Fold in the crushed Oreos by hand, then freeze as directed. The result will be slightly less airy than churned ice cream but still delicious.
- How can I make this recipe sugar-free?
- You can substitute the sugar and maple syrup with your preferred granulated and liquid sugar-free sweeteners, such as erythritol, monk fruit, or stevia blends. Be aware that sugar alcohols can affect freezing and texture, so experiment with small batches first.
- What’s the best way to crush the Oreos?
- For the best texture, place the cookies in a zip-top bag and use a rolling pin to crush them, leaving some larger chunks. Avoid using a food processor, which can turn them into fine crumbs that disappear into the base. If you prefer a more uniform texture, you can pulse the cookies briefly in a processor, but watch closely.