This dairy-free cookies and cream ice cream uses pea milk and neutral oil to create a rich, creamy base studded with chocolate sandwich cookies. It requires an ice cream maker and delivers the indulgent texture of traditional ice cream without any dairy or eggs.
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Pour about half of the milk beverage into your blender and add the sugar. Blend for 1 minute, or until the sugar dissolves.
With the motor running, slowly drizzle in the oil through the lid opening (keep your hand around the opening as it might splatter!). Continue to blend for 1 minute.
Add the rest of the milk beverage, vanilla, and salt, and blend for 15 seconds.
Add the xanthan gum and blend for 1 minute.
Place the blender jar in your refrigerator and refrigerate for 2 hours or longer.
Give the mixture a quick 10 second blend.
Process the mixture in your ice cream maker according to the manufacturer's directions.
Once the churning is complete, stir in the chopped cookies.
Pack the ice cream into a freezer-safe container, and freeze for 2 hours for soft set, or 4 or more hours for firm.
Store in an airtight container in the freezer for up to 2 weeks; soften at room temperature for 5–10 minutes before scooping.
ice cream maker · whisk or immersion blender
No, this recipe requires an ice cream maker to achieve the proper texture. Without one, the mixture will freeze solid and won't develop the smooth, creamy consistency.
Churning time varies by machine but typically takes 20–30 minutes. The recipe prep time of hands-on time does not include churning or final chilling.
Pea milk is recommended for its creamy texture and protein content. Oat or coconut milk may work, but may require adjustment to xanthan gum or fat content for best results.
Halve all ingredients to make 1 quart instead of 2 quarts. Adjust churning time as needed; smaller batches may churn faster.
Yes, the recipe notes that gluten-free chocolate sandwich cookies can be used as a substitute for regular cookies.
