Vegan Homemade Oreo Ice Cream
Indulge in the creamy, dreamy world of Vegan Homemade Oreo Ice Cream, where rich coconut milk and almond milk come together to create a luscious dairy-free base. Sweetened with natural maple syrup and enhanced with a splash of vanilla, this ice cream is thickened to perfection with cornstarch for that silky texture you crave. The star of the show? Generous chunks of vegan Oreo cookies, folded in for a delightful crunch and nostalgic chocolatey flavor. With just 15 minutes of prep time and an ice cream maker, you can whip up this irresistible plant-based dessert that’s perfect for summer gatherings, midnight cravings, or any time you need a sweet vegan treat. Serve it scooped into bowls or atop a crispy cone, and savor every bite of this decadent frozen creation!
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Ingredients
- 2 cans Full-fat coconut milk
- 1 cup Almond milk
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 1 package Vegan Oreo cookies
Directions
Step 1
In a medium saucepan over medium heat, combine the coconut milk, almond milk, and maple syrup. Stir well until the mixture is smooth and the maple syrup is fully incorporated.
Step 2
Add the vanilla extract and mix thoroughly.
Step 3
In a small bowl, dissolve the cornstarch in 2 tablespoons of cold almond milk or water. Stir until smooth.
Step 4
Pour the cornstarch mixture into the saucepan and whisk constantly until the mixture begins to thicken, about 5-7 minutes.
Step 5
Once thickened, remove from heat and let it cool to room temperature.
Step 6
Transfer the mixture to a container, cover it, and refrigerate for at least 2 hours or until completely chilled.
Step 7
While the mixture chills, roughly chop the vegan Oreo cookies into small pieces.
Step 8
Once the ice cream base is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
Step 9
When the ice cream reaches a soft-serve consistency, add the chopped vegan Oreo cookies and let the ice cream maker mix them in for a few minutes.
Step 10
Transfer the ice cream to a freezer-safe container, smooth the top, and freeze for at least 2 hours, or until firm.
Step 11
Allow the ice cream to sit at room temperature for a few minutes before scooping and serving. Enjoy your delicious vegan oreo ice cream!
Nutrition Facts
| Serving size | (1485.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3844.4 |
| Total Fat 256.4g | 0% |
| Saturated Fat 191.7g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 0mg | 0% |
| Sodium 1169.8mg | 0% |
| Total Carbohydrate 394.3g | 0% |
| Dietary Fiber 28.3g | 0% |
| Total Sugars 280.6g | |
| Protein 30.0g | 0% |
| Vitamin D 78.1IU | 0% |
| Calcium 622.3mg | 0% |
| Iron 38.2mg | 0% |
| Potassium 2723.7mg | 0% |
Source of Calories