Vegan Cookies and Cream Ice Cream
Creamy, dreamy, and loaded with chocolate cookie crunch, this frozen dessert proves you don't need a single drop of dairy to nail a classic flavor combination. The secret is chilled full-fat coconut cream, which whips up into a luscious, cloud-like base that rivals any traditional ice cream in richness and texture. A generous fold-in of roughly crushed vegan chocolate sandwich cookies gives every scoop that signature cookies-and-cream contrast — crunchy bits suspended in silky, vanilla-scented cream. No ice cream machine required, just a mixer, a loaf pan, and a little patience while it firms up in the freezer overnight. Pressing plastic wrap directly against the surface before freezing is a small but smart move that keeps ice crystals from forming and protects that smooth, scoopable texture. With six generous servings, it's an easy make-ahead treat for a dinner party, a summer cookout, or honestly just a Tuesday night when you need something special. Let it sit for five minutes before scooping and watch it disappear fast.
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Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut cream, refrigerated overnight
- ½ cup powdered sugar
- 2 tsp vanilla extract
- 20 vegan chocolate sandwich cookies, roughly crushed
Instructions
- 1
Open the chilled cans of coconut cream and scoop only the thick, solidified cream into a large mixing bowl, leaving behind any liquid at the bottom of the cans.
- 2
Beat the coconut cream with a hand mixer or stand mixer on medium-high speed for 2–3 minutes, until it is light and holds soft peaks.
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