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Vegan Cookies and Cream Ice Cream – Easy Recipe for Summer Treats

This easy vegan cookies and cream ice cream is the ultimate no-churn summer dessert everyone will love.
Prep Time10 minutes
Total Time10 minutes
Course: Desserts
Cuisine: American
Keywords: butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, dinner recipes, easy recipes, easy recipes ninja creami, recipes for dinner
Servings: 8 servings
Author: Betty

Ingredients

  • 2 cans (13.5 oz each) full-fat coconut milk
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 10 vegan sandwich cookies (like Oreos), crushed

Instructions

  1. In a large bowl, whisk together the coconut milk, sugar, vanilla, and salt until smooth.
  2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  3. When the ice cream is nearly finished churning, fold in the crushed cookies.
  4. Transfer to a freezer-safe container and freeze for 2-3 hours or until firm.
  5. Let sit at room temperature for 5 minutes before scooping.

Notes

For the best texture, use full-fat coconut milk and let the ice cream sit out for a few minutes before serving.