Vegan Cookies and Peanut Butter Ice Cream
A delicious vegan cookies and peanut butter ice cream recipe. This easy homemade dairy-free ice cream is made with cashews, coconut milk, sugar, vanilla, Oreos and peanut butter.
Servings 6
Ingredients
- 1 cup raw cashews
- 1 can (14oz/400ml) full-fat coconut milk
- 1/2 cup granulated cane sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine grain sea salt
- 1 cup chopped Oreo cookies
- 1/2 cup creamy peanut butter
Instructions
- Start by freezing the bowl of your ice cream maker overnight or for at least 8 hours.
- When the bowl is frozen, prepare the ice cream. Start by soaking the cashews in boiling water for 5 minutes or up to 3 hours. Drain and rinse with cold water.
- Add the soaked cashews, coconut milk, sugar, vanilla extract and salt to a high-speed blender. Blend until smooth, about 30-60 seconds. If the mixture got warm while blending, let it cool in the fridge for 15-30 minutes.
- Place the frozen bowl in the ice cream maker. Turn it on and pour in the ice cream mixture. Churn for 25 minutes or until the ice cream is of soft serve consistency.
- Stir in the chopped Oreos, followed by the peanut butter until just combined. Don't overmix so that some swirls of peanut butter remain.
- Eat as a soft serve or transfer to a sealable container and freeze until firm, about 3-4 hours.
Notes
Use full-fat coconut milk for the best results. Light coconut milk also works, but it won’t be as creamy.
I tested this recipe with oat milk and the mixture didn't freeze like it did with the coconut milk. It works in a pinch, but you'll need to freeze it overnight. The ice cream will be harder and icy.
I don’t have any substitutes for the cashews. They’re important for the texture of the ice cream, so don’t skip them.
For a simple cookies and cream ice cream, skip the peanut butter. You can also use SunButter for a peanut-free option.