The most delicious dairy free cookies and cream ice cream recipe, using gluten free Oreos. Can be made vegan friendly!
Dairy Free Gluten Free Cookies + Cream Ice Cream Recipe – Vegan Oreo Ice Cream Option
After weeks of searching, I was FINALLY able to get my hands on gluten free oreos + I can’t remember the last time I was so excited to eat a cookie. I had a slew of recipes in the back of my mind that I wanted to develop using gluten free oreos, but their fate all hung on one factor: were they even GOOD?! I had heard varying opinions from you can’t even tell the difference to omg they’re disgusting don’t even bother, so needless to say I was very intrigued to try.
To my delight, they were delicious and I immediately got to work on one of the first of likely many recipes I wanted to include them in: a dairy free cookies and cream ice cream recipe!
FAQ
Can this be made into vegan oreo ice cream? It can! Since this dairy free cookies and cream ice cream recipe already calls for coconut milk and coconut cream instead of dairy milk, the only swap you will need to make will be to use agar agar in place of the gelatin. It is a 1 to 1 swap, so making this into a vegan oreo ice cream recipe could not be easier!
Are Gluten Free Oreos even good?! The short answer: yes. To be quite honest, I don’t remember the last time I had an Oreo, so when I finally had the opportunity to try gluten free Oreos I was instantly hooked. To me, they taste exactly the same, however I did not do a side by side taste test, because, well, I didn’t feel like getting a stomach ache from eating gluten! But, in my opinion, they’re incredible. Don’t sleep on trying gluten free oreos!
How long will dairy free ice cream stay creamy? If you eat the dairy free cookies and cream ice cream straight away after churning, it will be super creamy and the texture of soft serve ice cream. If you’re a soft serve ice cream lover, this will be the way to go! I find that within 2-3 hours of freezing the dairy free cookies and cream ice cream it is still creamy and delicious. Beyond that, you will want to place the ice cream on the counter and remove the lid for about 10-15 minutes prior to eating. Alternatively, you can place your dairy free cookies and cream ice cream in the microwave for about 30-45 seconds, but in 10 to 15 second spurts as all microwaves are not the same. I have tried this on numerous occasions and found that 30 seconds is all I need to get this dairy free ice cream smooth and creamy again!
Can you make this dairy free cookies and cream recipe without an ice cream maker? All of my homemade dairy free ice cream recipes require an ice cream maker. The best ice cream maker for homemade ice cream made fast is the Cuisinart 2Qt Frozen Yogurt Sorbet Ice Cream Maker. I do not recommend trying to make this dairy free ice cream without an ice cream maker as I have not personally tested it, so I cannot guarantee that it will work. That being said, I have heard that you can use an electric mixer as a churning method in place of an ice cream maker, but again I have not personally tested this so you would have to be willing to experiment. If you do, I’d love to hear how it turned out!
Ingredients
Makes 2 pints
1 can full fat coconut milk
1 can coconut cream
2 tbsp vanilla bean paste
1 tbsp gelatin or agar agar for vegan option
1/4 cup granulated monk fruit
Pinch of sea salt
6-8 Gluten Free Oreos, crushed
1. Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
2. While still heating, stir in vanilla bean paste, monk fruit and salt, whisking again to combine.
3. Remove from heat and whisk in gelatin/agar agar vigorously until it has fully dissolved into the coconut milk ice cream base, about 30 seconds.
4. Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
5. Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
6. While ice cream is churning, add Oreos to a food processor and pulse to crush. Be careful not to blitz too finely; you will still want pieces of the cookie to remain intact.
7. During the last minute of your churning process, add incrushed Oreo pieces and allow the machine to mix in until combined.
8. Spoon ice cream into pint containers and freeze for at least 2-3 hours prior to serving.
Dairy Free Gluten Free Cookies + Cream Ice Cream Recipe
Ingredients
- 1 can full fat coconut milk
- 1 can coconut cream
- 2 tbsp vanilla bean paste
- 1 tbsp gelatin oragar agar for vegan option
- 1/4 cup granulated monk fruit
- Pinch of sea salt
- 8 Gluten Free Oreos crushed
Instructions
- Over low heat, pour canned coconut milk +cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
- While still heating, stir in vanilla bean paste, monk fruit and salt, whisking again to combine.
- Remove from heat and whisk in gelatin/agar agar vigorously until it has fully dissolved into the coconut milk ice cream base, about 30 seconds.
- Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
- Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
- While ice cream is churning, add Oreos to a food processor and pulse to crush. Be careful not to blitz too finely; you will still want pieces of the cookie to remain intact.
- During the last minute of your churning process, add in crushed Oreo pieces and allow the machine to mix in until combined.
- Spoon ice cream into pint containers and freeze for at least 2-3 hours prior to serving.
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