Cookies and Cream Ice Cream

This  Cookies and Cream Ice cream is creamy, delicious and made with homemade Oreo cookies and coconut milk ice cream. It’s easy to make and ready in no time with or without an ice cream maker, making it the perfect easy sweet treat for summer! Paleo, vegan and includes low carb keto sweetener options.

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Updated May 2023

Homemade Oreo Ice Cream Recipe

Looking for a healthy frozen treat to beat the heat? There’s nothing better than a scoop of homemade ice cream on a hot summery day. This dairy-free Cookies and Cream Ice Cream is a healthier remake of a childhood classic.

It’s creamy with delicious chunks of homemade chocolate cookies in every bite. And instead of traditional dairy cream cheese, we use coconut cream and cashew butter to give that rich and creamy texture and taste.

We love that we can make this paleo Oreo ice cream whenever that ice cream craving hits. Plus, we have even included instructions and step-by-step photos for you to how easy this cookies and cream ice cream is made without an ice cream maker.

It’s perfect for enjoying outside in the backyard on a hot July or August day. The hardest part about this ice cream recipe is just waiting for the ice cream to freeze!

And if you’re looking for more homemade vegan ice cream recipes, we also love this have this Mango Ice Cream, Salted Caramel Ice Cream, Strawberry Cheesecake Ice Cream and classic Vanilla Ice Cream.

Ingredients You Need for Dairy-free Oreo Ice Cream

Like most no churn ice cream recipes, this one is simple to customize and starts off with:

• coconut cream – we like to buy the one from Trader Joe’s or you can spoon out the thick part of chilled full-fat coconut milk
• full-fat coconut milk – be sure to buy the canned full-fat coconut milk and not lite coconut milk from a carton
• cashew butter – is what gives this ice cream the best “cheesecake” flavor without traditional cream cheese. However, if you don’t have cashew butter, you can sub another nut butter such as almond butter or even homemade cashew cream 
• maple syrup for vegan ice cream OR you may also sub with honey, agave or your favorite low carb keto liquid sweetener such as liquid monk fruit sweetener, stevia or Lakanto sugar-free maple syrup
• pure vanilla extract
• crushed grain-free keto chocolate cookies OR use your favorite brand such as Catalina Sandwich Cookies, Simple Mills Sandwich Cookies, Kinnitoos Chocolate Sandwich Cookies or even Gluten-free Oreo Cookies.

For the homemade Oreo Cookies

• superfine almond flour
• coconut flour
• black cocoa powder
• baking soda
• coconut oil – you want it softened like butter. Be sure to use refined coconut oil if you’re not a fan of the coconut flavour
• pure maple syrup
• pure vanilla extract

For the homemade Oreo cream filling

• coconut butter (coconut manna) – you want it softened
• pure maple syrup
• vanilla extract

Ice Cream Flavors and Variations:

Instead of Oreo Cookies, you can add melted chocolate or fresh fruit like strawberries, add raspberries, blueberries or chopped peaches

Add-ins: add chocolate chips, chopped chocolate chips cookies or edible cookie dough to switch things up

How to Make Cookies and Cream Ice Cream

• MAKE THE ICE CREAM: Place the coconut cream, almond milk, nut butter, sweetener and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined.
• ICE CREAM MAKER INSTRUCTIONS: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
• WITHOUT AN ICE CREAM MAKER: If you don’t have an ice cream maker, pour the mixture into ice cube trays for 2 hours, or until frozen. Blend frozen ice cubes in a high-speed blender until smooth.
• TRANSFER TO ICE CREAM CONTAINER: Spoon half of the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Crumble half of the Oreo Cookies on top.
• Pour in remaining half of the ice cream then top with remaining paleo Oreo cookies.
• Cover and freeze for at least 4 hours or overnight.
• REMOVE FROM FREEZER TO SOFTEN: When ready to serve, remove from freezer and allow to stand at room temperature for at least 20 minutes to slightly soften.

How to make Paleo Oreo Cookies

• Make the cookies: In a large bowl, add the softened coconut oil, maple syrup and vanilla and use a fork to mix until combined. Place a large mesh sieve over a large mixing bowl and sift in the baking soda, almond flour, coconut flour and black cocoa powder. Stir well to combine and transfer to the fridge to chill for 10 minutes. Use a rolling pin to roll the dough out onto a piece of parchment paper and flatten to about 1/8″ thickness. Use a round cookie cutter to cut into Oreo cookies. Transfer to baking sheet and bake in preheated oven for 10 minutes. Remove from oven and cool completely before filling.
• Make the cream filling by combining the coconut butter, maple syrup and vanilla.
• Assemble: Spread cream on top of a cookie then place another cookie on top to form a sandwich. Clean up any excess cream. Chill in the fridge for 30 minutes.

How long can I keep this dairy-free cookies and cream homemade ice cream for?

Although most store-bought ice creams will last longer than two weeks in the freezer, we recommend enjoying the fresh flavors of this frozen Oreo ice cream on the same day since the flavors and texture is best the day it is made. You can technically keep it frozen for up to a few weeks and thaw before eating.

Although most store-bought ice creams will last longer than two weeks in the freezer.

This ice cream will be super hard to resist, though, so it may not last two weeks!

More Oreo Cookies and Cream Recipes You Will Love

Oreo Cookies and Cream Ice Cream Cake

Cookies and Cream Icebox Cake

Oreo Truffles

5 from 15 votes

Print

Cookies and Cream Ice Cream

Prep Time

30 mins

Chill Time

4 hrs

 

This dairy-free Cookies and Cream Ice cream is creamy, delicious and made with homemade Oreo cookies and coconut milk ice cream. It's easy to make and ready in no time with or without an ice cream maker, making it the perfect easy sweet treat for summer! Paleo, vegan and includes low carb keto sweetener options.

Course: Dessert

Cuisine: American

Keyword: cookies and cream ice cream recipe, easy homemade ice cream, oreo ice cream

Servings: 12 servings

Calories: 268 kcal

Author: Kelly

Ingredients

• 1.5 cups coconut cream ,we like to buy the one from Trader Joe's or you can spoon out the thick part chilled full-fat coconut milk
• 2 14- ounce cans full-fat coconut milk chilled
• 1/4 cup creamy cashew butter can sub with any other nut butter
• 1/2 cup maple syrup OR sub with any liquid sweetener of choice
• 2 teaspoons pure vanilla extract
• 6-7 Homemade Paleo Oreo Cookies , or use your favorite brand such as Catalina Sandwich Cookies, Simple Mills Sandwich Cookies, Kinnitoos Chocolate Sandwich Cookies or Gluten-free Oreo Cookies.

For Homemade Paleo Oreo Cookies - skip if using preferred store-bought brand

• 1/4 cup coconut oil , you want it softened like butter (use refined if you're not a fan of the coconut flavor)
• 1/4 cup maple syrup (may sub with other liquid sweetener)
• 1 tsp vanilla extract
• 1 cup superfine almond flour
• 2 tbs coconut flour
• 3 tbs dark cocoa powder
• 1/2 tsp GF baking powder
• 1/8 tsp fine sea salt

For the cream filling

• 1/4 cup softened coconut butter (manna)
• 2 tbsp maple syrup (may sub other liquid sweetener)
• 1 tsp vanilla extract

Instructions

1. MAKE THE ICE CREAM: Place the coconut cream, almond milk, nut butter, sweetener and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined.
   
2. ICE CREAM MAKER INSTRUCTIONS: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
3. WITHOUT AN ICE CREAM MAKER: If you don't have an ice cream maker, pour the mixture into ice cube trays for 2 hours, or until frozen. Blend frozen ice cubes in a high-speed blender until smooth.

4. Spoon half of the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Crumble half of the Oreo Cookies on top.

   Pour in remaining half of the ice cream then top with remaining paleo Oreo cookies.Cover and freeze for at least 4 hours or overnight.

   
5. When ready to serve, remove from freezer and allow to stand at room temperature for at least 20 minutes (or more) until desired consistency.
   

TO MAKE THE HOMEMADE OREO COOKIES

1. Make the cookies: In a large bowl, add the softened coconut oil, maple syrup and vanilla and use a fork to mix until combined. Place a large mesh sieve over a large mixing bowl and sift in the baking soda, almond flour, coconut flour and black cocoa powder. Stir well to combine and transfer to the fridge to chill for 10 minutes. Use a rolling pin to roll the dough out onto a piece of parchment paper and flatten to about 1/8″ thickness. Use a round cookie cutter to cut into Oreo cookies. Transfer to baking sheet and bake in preheated oven for 10 minutes. Remove from oven and cool completely before filling.

   Make the cream fillingby combining the coconut butter and maple syrup.

   Assemble: Spread cream on top of a cookie then place another cookie on top to form a sandwich. Clean up any excess cream. Chill in the fridge for 30 minutes.

   

Nutrition Facts

Cookies and Cream Ice Cream

Amount Per Serving (1 serving (1/2 cup))

Calories 268 Calories from Fat 252

% Daily Value*

Fat 28g43%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 8g9%

Protein 4g8%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.