Dairy-Free Cookies and Cream Ice Cream

Name: Dairy-Free Cookies and Cream Ice Cream
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 3 cups Ripple Unsweetened Dairy-free Pea Milk Beverage; 2/3 to 3/4 cup sugar (see Sweetness Note below); 1/2 cup non-GMO canola oil or other neutral-tasting oil; 2 teaspoons pure vanilla flavoring or paste; 1/16 teaspoon salt; 1/4 teaspoon xanthan gum (corn-free is available); 20 chocolate sandwich cream cookies (chopped into pieces (gluten-free, if needed; see Cookie Note below))

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.

🥗Gluten-Free 🥗Dairy-Free

Total

15 min

Servings

4

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Godairyfree · by Alisa Fleming

Ingredients

3 cups Ripple Unsweetened Dairy-free Pea Milk Beverage

2/3 to 3/4 cup sugar (see Sweetness Note below)

1/2 cup non-GMO canola oil or other neutral-tasting oil

2 teaspoons pure vanilla flavoring or paste

1/16 teaspoon salt

1/4 teaspoon xanthan gum (corn-free is available)

20 chocolate sandwich cream cookies (chopped into pieces (gluten-free, if needed; see Cookie Note below))

7 Ingredients

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Instructions

1
Pour about half of the milk beverage into your blender and add the sugar. Blend for 1 minute, or until the sugar dissolves.
2
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.
3
Add the rest of the milk beverage, vanilla, and salt, and blend for 15 seconds.
4
Add the xanthan gum and blend for 1 minute.
5
Place the blender jar in your refrigerator and refrigerate for 2 hours or longer.
6
Give the mixture a quick 10 second blend.
7
Process the mixture in your ice cream maker according to the manufacturer's directions.
8
Once the churning is complete, stir in the chopped cookies.
9
Pack the ice cream into a freezer-safe container, and freeze for 2 hours for soft set, or 4 or more hours for firm.

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Tips & Notes

Pro tips

Chill the ice cream base in the refrigerator for at least 4 hours (or overnight) before churning for best results and faster freezing.
Chop cookies into varied sizes—some fine crumbs and some small chunks—for texture contrast throughout the ice cream.
Add chopped cookies in the final 2–3 minutes of churning so they remain distinct pieces rather than fully incorporating into the base.
Xanthan gum prevents icy crystals; do not skip it, and ensure it is fully dissolved or whisked to avoid lumps.

Substitutions

Ripple pea milk → oat or coconut milk (may require extra xanthan gum for creaminess)
Canola oil → avocado oil or refined coconut oil (use neutral-tasting oil only)
Chocolate sandwich cookies → dairy-free vanilla wafers or crushed chocolate wafer cookies (adjust sweetness to taste)

Storage & make-ahead

Store in an airtight container in the freezer for up to 2 weeks; soften at room temperature for 5–10 minutes before scooping.

Equipment

ice cream maker · whisk or immersion blender

Common Questions

Can I make this without an ice cream maker?

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.

How long does churning take?

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.

Can I use a different dairy-free milk?

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.