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Vegan Oreo Ice Cream

Creamy homemade vegan Oreo ice cream, with no eggs or dairy required.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Total Time 10 minutes
Yield 4 - 5 servings


  • 1 1/2 cup canned coconut milk (for coconut-free, see below)
  • 1/2 cup additional coconut milk or any milk of choice
  • 1/3 cup sweetener of choice
  • 4 - 6 Oreos or homemade Vegan Oreos, crushed (for keto, use these Keto Chocolate Cookies)
  • 1 1/2 tsp pure vanilla extract
  • 1/8 tsp salt


  • *Be sure to buy full-fat canned coconut milk, not lite or coconutmilk beverage. Sweeteners that work include pure maple syrup, plain sugar, coconut sugar, honey, agave, brown sugar, or xylitol for sugar-free.
    Stir all ingredients except cookies in a bowl. If you have an ice cream maker, simply transfer to your ice cream maker and churn according to manufacturer’s directions. If you don’t have an ice cream maker, you can freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender such as a Vitamix or thaw a little and blend in a regular blender. Gently stir in cookie crumbs. Either eat straight from the machine or freeze a few hours for a firmer texture. The ice cream is best the day it is made, but you can technically keep it frozen for up to a few weeks – thaw before eating.
    View Nutrition Facts