This easy dairy free cookies and cream ice cream is sure to be a favorite summer dessert! Just 2 ingredients for a perfect frosty treat!
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Dairy Free Cookies and Cream Ice Cream
I am so excited to be back with a brand new recipe for you all today! Today is a great day because it is our LAST day of school!!! (yep, that’s right, we’re making up snow days this week….never ending school year!). To celebrate the beginning of summer, a new ice cream recipe is in order! This might be the simplest ice cream you’ll ever make—simpler even than going to the store and getting some, because let’s face it, going to the store is not easy these days! Back at the beginning of our “Stay at Home” orders, I ordered grocery delivery from some of my favorite stores. I had stocked up on coffee, but I was afraid I was going to run out of creamer. So each time I placed an order, I added several cartons of creamer to the list, in hopes that they would deliver a carton of creamer with a long time before expiration. Well….apparently all of the creamers had the same expiry dates, and I ended up with *several* cartons that all expired in just a few weeks. I decided I would give it a try as an ice cream base—nothing to lose—and it became my new favorite ice cream!
1 Ingredient Ice Cream
Using creamer as a base means that you only need one ingredient for this yummy ice cream! The creamer is already plenty sweet (though frozen foods don’t taste as sweet as they do at room temp, so don’t worry—this is cream isn’t overly sweet. It’s just right.). Once you get your base in your ice cream maker you can add whatever mix ins you want! I went with sandwich cookies because I love a classic cookies and cream ice cream, but you could try peanut butter swirl, candied nuts, chocolate chips, or even fruit! Have fun with it, and try a new mix in each time!
Have you ever heard of Ice Milk? Back in the 90’s ice milk was all the rage for lower fat ice creams. My parents were always paying close attention to the current diets of the day, and low fat was where it was at. Ice Milk is just what it sounds like—ice cream made of milk, rather than cream. It has an icier texture, and I always loved it. This ice cream reminds me so much of the ice milk of my childhood in the best way possible! Though I’m not sure it will qualify as low fat!
Allergy friendly options!
Soy creamer is my true love. Nothing else compares in my coffee. But a semi-close runner up for me is oat creamer. I tried using the oat creamer in this ice cream as well, and it was great! I haven’t tried almond creamer, so I don’t know for sure how it would turn out. But soy creamer and oat creamer are both sure bets! Nut free and gluten free options!
More Favorite Vegan Ice Cream Recipes You Will Love
- Maple Bacon Ice Cream with Bourbon and Walnuts
- Coconilla — Date Sweetened Vegan Ice Cream!
- Salted Caramel Pretzel Chunk Ice Cream
- Candy Cane Ice Cream
- Almond Joy Ice Cream
- Cherry Garcia Ice Cream
- Banana Peach Soft Serve Ice Cream
More Favorite Summer Desserts
- Vegan Texas Sheet Cake
- Firecracker Popsicles
- Campfire Cones — Three Ways!
- Mint Chocolate Chip Ice Cream Bars with Cookie Crust
- Strawberry Shortcake Ice Cream Bars
Let’s make dairy free Cookies and Cream Ice Cream!
Are you ready to make dairy free Cookies and Cream Ice Cream? Let’s do this! You’re just 2 ingredients away from my favorite homemade ice cream! Leave me a note in the comments below (and a star rating) and let me know how you like it!!!
Cookies and Cream Ice Cream
- 1 quart carton dairy free creamer (I like soy and oat best)
- 12 sandwich cookies (I used Whole Foods brand, Newman's Own are also good, choose a gluten free cookie if necessary)
- Prepare your ice cream maker according to manufacturer directions. Mine requires freezing the bowl for 48 hours in advance.
- Pour the creamer into the ice cream maker and churn until ice cream has begun to freeze and thicken, scraping down as you go.
- While ice cream is churning, use a spoon to crush the cookies in a bowl and set them aside.
- Once ice cream is thick, pour in your cookies (or other mix ins) and allow to mix for just 1 or 2 minutes more.
- Remove the ice cream from the ice cream maker and transfer to a freezer safe container. Cover with a sheet of parchment paper directly on top of ice cream to prevent freezer burn. Freeze until solid, about 3 hours.
- Scoop and enjoy!