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Dairy Free Cookies and Cream Ice Cream Recipe

Dairy Free Cookies and Cream Ice Cream

Print Recipe
Take the creamiest-ever homemade almond milk ice cream and kick it up a notch with crushed Oreos—added just before the churning finishes.
Course Dessert
Cuisine American
Keyword almond milk ice cream, cookies, cookies and cream, dairy free, dairy free ice cream, ice cream
Prep Time 4 hrs 13 mins
Cook Time 20 mins
Freeze Time 12 hrs
Total Time 12 hrs 20 mins
Servings 6 servings (3 cups)
Calories 392
Author Alyssia Sheikh

Ingredients

Dairy Free Cookies and Cream Ice Cream

  • 2 cups water
  • cup JOI almond base or cashew base
  • tsp vanilla extract
  • 3 egg yolks
  • ½ cup sugar
  • ¼ tsp salt

Mix-Ins

  • 2 cups Oreos chopped/crushed (~24 whole cookies)

Instructions

To prepare dairy free custard ice cream base:

  • Add water, JOI plant base, and vanilla extract to blender and blend until smooth, about 1 minute.
  • Heat a saucepan over the stovetop and add blended nut milk. Cook over medium-low heat, whisking occasionally, and bring to a boil. (Let it take its time—this will take about 5 minutes.)
  • Separate egg yolks from whites. In a separate saucepan, NOT over any heat, beat together egg yolks with sugar and salt until integrated. (It will be clumpy.)
  • Once milk mixture comes to a light boil, remove from heat. Slowly ladle hot milk mixture into the egg yolk mixture, whisking constantly or beating with a hand mixer. (It’s VERY important to do this slowly, one ladle at a time, otherwise the hot milk will cook the eggs!)
  • After transferring a few spoonfuls, the mixture will be tempered. Pour remaining warm milk mixture into the egg mixture, whisking/beating until completely combined.
  • Transfer saucepan to stove and heat over medium-low heat. Stir custard mixture regularly until it’s a runny pudding texture, coating the back of the spoon. (This takes 5-10 minutes). Remove from heat.
  • Pour custard mixture into an airtight container, cover, and chill in the fridge for a few hours or overnight. (Custard MUST BE COLD before churning, so the longer it chills the better.)
  • Also, be sure to freeze the bowl of your ice cream maker if needed so it’s ready to use at the time of churning!

To churn homemade dairy free ice cream & serve:

  • When ready to churn, crush Oreo sandwich cookies as desired. (I prefer to place mine in a plastic bag and crush for less mess.)
  • Place frozen ice cream maker bowl into machine. Turn on machine and pour in chilled custard mixture.
  • Churn for about 12-15 minutes, adding crushed Oreos once ice cream is nearly finished churning.
  • Serve and enjoy immediately, if desired.
  • For a firmer/harder ice cream for scooping, transfer churned ice cream into a bowl or loaf pan and freeze for an hour or more.
  • Yields 1½ pints dairy free cookies and cream ice cream (~3 cups)

Notes

Note on Sugar Substitutes:
Both coconut sugar and a no-calorie sweetener can work in this recipe, but the taste and texture will be slightly different, and you may need to adjust your churn time. Also, coconut sugar will turn lighter ice creams brown (like vanilla), but it won’t be noticeable in darker flavors (like chocolate).

Nutrition

Calories: 392kcal | Carbohydrates: 53g | Protein: 5g | Fat: 19g | Fiber: 3g | Sugar: 36g