This rich and creamy dairy-free ice-cream base is made of only 3 ingredients, and it involves no churning! Studded with small bites of cookie dough and crushed Oreos, this naturally colored ice-cream is perfect for a hot summer day! Alternatively, this base recipe can be adapted for any of your favorite add-ins!
This base recipe is adapted from Gemma Stafford over at Bigger Bolder Baking. Because of the addition of Oreos and cookie dough in the ice-cream, this recipe uses less sugar than listed in Gemma’s original recipe. However, be sure to check out her original recipe for more delicious flavor variations!
I don’t know of many things better on a hot day than a big bowl of ice cream. And if you’re looking for a delicious dairy-free alternative, this recipe is the perfect solution, using coconut milk as the base. Best of all, this recipe is incredibly easy to make and involves zero hours of churning!
All you need to do is chill two cans of full fat coconut milk overnight, and use a third can of coconut milk, plus sugar, to create a condensed milk. Chilling coconut milk separates the fat from the liquid. You can reserve the liquid for later use, such as in smoothies! Don’t throw it away!
Then, whip together the fat from the chilled cans along with the condensed coconut milk, and fold in crushed Oreos and cookie dough bites. To get the natural blue color, I use Blue Butterfly Pea Powder. It adds a fun touch to the ice-cream, and does not affect the taste at all!
Note: It’s important to use full-fat coconut milk because lighter versions do not contain enough fat to create a thick and creamy ice-cream.
Did you make this recipe?
If you make this recipe, I would love to see and share your recreations! Tag me on Instagram @plantedpriyanka or tell me in the comments section below! If you have any questions, please don’t hesitate to ask! Happy eating!
Love,
Priyanka
No Churn Cookie Monster Ice Cream
Ingredients
Ice Cream Base:
- 3 (14 oz) cans full fat coconut milk
- 1/3 cup sugar, See notes.
- 1 tsp vanilla extract
Cookie dough bites:
- 2 tbsp brown sugar
- 1 tbsp vegan butter, or coconut oil or any nut butter
- 1 tsp any non-dairy milk
- 1/4 tsp vanilla extract
- 4-5 tbsp almond flour or cooked all-purpose flour, as much as you need to make thick cookie dough
- small pinch of salt
- mini dairy-free chocolate chips, such as Enjoy Life
Other Add ins:
- 1 tbsp Blue Butterfly Pea Powder, optional for color
- handful crushed Oreos
Instructions
The night before:
- Chill two cans of coconut milk in the fridge overnight.
- Condensed coconut milk: Empty the third can of coconut milk into a saucepan along with the sugar. Bring to a boil, then reduce heat to a medium low and let simmer for 40-45 minutes (or until reduced in half). Be sure to stir every 5 minutes or so. Remove from heat and let condensed coconut milk chill in the fridge overnight as well. It will get thicker as it cools.
Next day:
- Cookie dough bites: combine all ingredients in a small bowl. Roll dough into small balls and set aside.
- Take the chilled cans of coconut milk from the fridge and flip them over. Open the cans from the bottoms, and dump the liquid contents into a container or jar for later use (such as in smoothies).
- In a large mixing bowl, carefully scoop out the cream left in the two cans. Whip the cream up using a hand mixer on high until thick and fluffy, about 3-4 minutes. Alternatively, you can do this step in a stand mixer.
- Add the condensed coconut milk to the mixing bowl, and whip on high speed for another 2-3 minutes.
- Gently fold in the cookie dough bites, crushed Oreos, and butterfly pea powder (if using). Or, use any flavorings you want.
- Transfer the mixture into a lidded container and freeze for at least 4 hours or overnight. When ready to serve, let ice cream sit at room temperature for 5-10 minutes. Run ice cream scoop under hot water to make it easier to scoop. Enjoy!
Leave a Reply