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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Vegan Cookies and Cream Ice Cream without Nuts, Soy, or Coconut!

    Vegan Cookies and Cream Ice Cream without Nuts, Soy, or Coconut!

    60
    By Alisa Fleming on April 30, 2018 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes

    It’s common to see 2nd editions of popular books, but often they are just an image update. When I decided to do a new edition of Go Dairy Free, I wanted to make it a total overhaul. After all, I’ve learned a lot in the last 10 years. Why shouldn’t I share more knowledge and delicious recipe hacks? One thing that I discovered was how to make delicious dairy-free frozen dessert that doesn’t taste like coconut! This dairy-free cookies and cream ice cream recipe uses that secret.

    Dairy-Free Cookies and Cream Ice Cream Recipe - creamy, vegan, nut-free, soy-free, and coconut-free!

    Adapted from the brand new Vanilla Ice Cream recipe in Go Dairy Free 2nd Edition, this cookies and cream ice cream is made with Ripple Pea Milk Beverage. Why pea milk (that name always makes me giggle!)?

    For starters, it’s richer than most dairy-free milk beverages with both a good dose of plant-based fat and protein. These ingredients help tremendously in the making of a good dairy-free ice cream.

    It’s also an emulsified milk beverage. This means that it stays quite fluid, but it also has the ability to emulsify easily with more oil. Oil doesn’t freeze, so it aids in creating a soft, creamy consistency. This eliminates the need for ingredients like eggs, nuts, and coconut. And the combination of milk beverage and oil is fairly neutral in taste. So it ends up tasting like the ice cream flavor you are making, not the base!

    Dairy-Free Cookies and Cream Ice Cream Recipe - creamy, vegan, nut-free, soy-free, and coconut-free!

    Ripple Pea Milk Beverage has become a staple in my ice cream making. I used the Unsweetened Original in this dairy-free cookies and cream recipe, but the Unsweetened Vanilla would also be delicious. Or, you could use a sweetened version and simply reduce the sugar.

    Also, I used dairy-free, gluten-free sandwich cream cookies to make this recipe. They tend to be a little more crumbly than your average “just dairy-free” sandwich cream cookies. So I added quite a few chocolate crumbs, and the more I stirred the darker and more chocolaty my cookies and cream ice cream became. You might see more vanilla ice cream streaks than I did if using wheat-based, dairy-free cookies.

    Dairy-Free Cookies and Cream Ice Cream Recipe - creamy, vegan, nut-free, soy-free, and coconut-free!This post is sponsored by Ripple Foods. But as always, the recipe, photo, and opinions are all my own. I chose to make this cookies and cream ice cream recipe because Ripple really IS the milk beverage I’ve used to create several coconut-free, allergy-friendly ice cream recipes!

    Special Diet Notes: Cookies and Cream Ice Cream

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

    5.0 from 8 reviews
    Dairy-Free Cookies and Cream Ice Cream
     
    Print
    Prep time
    15 mins
    Total time
    15 mins
     
    This recipe is adapted from my book, Go Dairy Free 2nd Edition. Please note that the Prep time does not include churning and chilling times. It reflects hands-on time only. If you have a smaller ice cream maker, you can halve all of the ingredients to make just 1 quart.
    Author: Alisa Fleming
    Serves: about 2 quarts
    Ingredients
    • 3 cups Ripple Unsweetened Dairy-free Pea Milk Beverage (original or vanilla)
    • ⅔ to ¾ cup sugar (see Sweetness Note below)
    • ½ cup non-GMO canola oil or other neutral-tasting oil
    • 2 teaspoons pure vanilla flavoring or paste
    • 1/16 teaspoon salt
    • ¼ teaspoon xanthan gum (corn-free is available)
    • 20 chocolate sandwich cream cookies, chopped into pieces (gluten-free, if needed; see Cookie Note below)
    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.
    Notes
    Sweetness Note: ⅔ cup made it sweet enough for our tastes, but ¾ cup will give it that extra sweet oomph and will help keep prevent ice crystals. Keep in mind that the mixture will taste less sweet once it is frozen.

    Cookie Note: It can be hard to locate sandwich cream cookies that are gluten-free AND top allergen-free, since most brands contain soy. So I created a quick "cheat" recipe for making your own Top Allergen-free Better-than-Oreo Cookies.
    3.5.3229

    Pin this Dairy-Free Cookies and Cream Ice Cream Recipe!

    Dairy-Free Cookies and Cream Ice Cream Recipe - creamy, vegan, nut-free, soy-free, and coconut-free!

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    60 Comments

    1. Audrey on May 8, 2018 7:21 am

      Is there some way you can still make it without an ice cream maker?

      Reply
      • Alisa Fleming on May 8, 2018 7:46 am

        I haven’t tested this one specifically without an ice cream maker, but here is our tip sheet for making ice cream without an ice cream maker -> https://www.godairyfree.org/news/tips-for-making-homemade-dairy-free-ice-cream-without-an-ice-cream-maker

        Reply
    2. The Vegan 8 on May 7, 2018 3:00 pm

      This looks so incredibly delicious!! This is my hubby’s favorite ice cream flavor! I love that you use pea milk, I bet it is so creamy!

      Reply
      • Alisa Fleming on May 8, 2018 7:47 am

        It really is! Just don’t defrost and refreeze it too many times for pictures, lol 🙂

        Reply
        • Stephanie on May 9, 2019 4:41 pm

          Another dairy free milk? Intolerance to peas

          Reply
          • Alisa Fleming on May 9, 2019 5:14 pm

            Another milk beverage that contains an emulsifier or thickener of some type would work best since they help to bind the milk beverage and oil into a creamy consistency. If not, then I would use lite canned coconut milk to help with the richness. This will have a light coconut influence on the flavor.

            Reply
    3. Leah on May 6, 2018 4:14 pm

      which sandwich cookie is egg free?

      Reply
      • Alisa Fleming on May 6, 2018 4:44 pm

        Most brands are egg-free. The brand I used here is (although it has a may contain traces warning for eggs) – Kinnikinnick. Oreos, Country Choice, Trader Joe’s, Newman’s Own, etc. are all made without eggs. Enjoy!

        Reply
        • Diana on July 15, 2018 3:29 pm

          Not gluten free though. I need gluten and dairy free..

          Reply
          • Alisa Fleming on July 15, 2018 6:01 pm

            Yes, it is gluten-free. Even the version pictured is gluten-free. I’ve used Kinnikinnick and Trader Joe’s gluten-free – both are gluten-free and dairy-free. Enjoy!

            Reply
    4. Sheri on May 6, 2018 1:44 am

      Very glad to find this as my future SIL has both dairy and peanut allergies. Pea protein is also in the nut allergen family.

      Are there any other good substitutes?

      Reply
      • Alisa Fleming on May 6, 2018 6:47 am

        Hi Sheri,

        Pea protein isn’t technically a top allergen or in the nut family. But some people who have peanut allergies have cross-reactivity with lupine and/or pea. Most allergists test separately for these to see if there is a concern. That said, you can substitute lite coconut milk, perhaps flax milk, or another milk beverage. I just can’t guarantee the flavor or consistency – each option will impart a different flavor and some may not emulsify as well as this one, causing an icier result. But you can certainly experiment with them! I hope you find one that works for her.

        Reply
    5. Linda from Veganosity on May 4, 2018 4:53 pm

      I love this, Alisa! Thanks for the great information, I’ve tried Ripple and love it.

      Reply
      • Alisa Fleming on May 4, 2018 5:43 pm

        ooh, then you will love ice cream with it!

        Reply
        • christianna on September 9, 2020 4:39 pm

          can I use almond milk instead?

          Reply
          • Alisa Fleming on September 9, 2020 4:59 pm

            Please read the post for the reasons I use pea protein milk before using almond milk. You can certainly use almond milk, but keep the richness and emulsifiers in mind. The results might be a little icier, or more like ice milk. If your almond milk doesn’t have ample emulsification, it will definitely be a little icier.

            Reply
    6. Janell on May 2, 2018 7:57 pm

      What xathem gum is corn free!! My son has corn allergies!

      Reply
      • Alisa Fleming on May 3, 2018 6:40 am

        There are actually several, but I usually recommend Namaste Foods -> http://www.namastefoods.com/products/cgi-bin/products.cgi?Function=show&Category_Id=11&Id=51
        Also, you can usually sub guar gum for xanthan gum, I’ve just haven’t tested recipes much with guar gum myself.

        Reply
    7. Leslie on May 2, 2018 7:07 pm

      So excited to try this! What brand of cookies did you use? I haven’t been able to find any that are soy free.

      Reply
      • Alisa Fleming on May 3, 2018 6:42 am

        Well shoot, now I can’t find the soy free ones! For the batch in the photograph I used Kinnikinnick, which do contain a wee bit of soy lecithin (I don’t know why they do that since they’re an allergy friendly brand!). But I have made the recipe with soy-free sandwich cookies, too, but I’m having trouble figuring out which one it is online! If I can’t find it, I’ll share another fix soon 🙂

        Reply
      • Alisa Fleming on May 14, 2018 9:48 am

        Since top allergen-free sandwich cookies are hard to locate, I just created this quick “cheat” for making them yourself (they are delicious in this ice cream, too!) -> https://www.godairyfree.org/news/crunchy-cookies-recipes-ideas

        Reply
    8. Heather on May 2, 2018 5:18 pm

      Hello.. my son is allergic to dairy, wheat, soy, egg, peanuts & tree nuts. We use the Ripple Vanilla milk but I am having trouble finding chocolate sandwich cookies that are free of dairy, wheat, soy, egg, peanuts & tree nuts. What brand were you able to find?

      Reply
      • Alisa Fleming on May 3, 2018 6:44 am

        Hi Heather, I just responded to someone on this above. I have found soy-free with wheat, but all of the gluten-free brands that I am seeing do contain soy lecithin. I’m still on the hunt though! And I have an idea on a homemade quick fix that is gluten-free and top allergen-free. If it works, I’ll post it in the next couple of weeks!

        Reply
      • Alisa Fleming on May 14, 2018 9:48 am

        Hi Heather, just sharing this now. Since top allergen-free sandwich cookies are hard to locate, I just created this quick “cheat” for making them yourself -> https://www.godairyfree.org/news/crunchy-cookies-recipes-ideas

        Reply
    9. Jereann Zann on May 1, 2018 7:06 pm

      Wow this looks like total perfection! I LOVE cookies and cream ice cream…and I miss it since going dairy free. Can’t wait to make this (and not share it) 🙂

      Reply
      • Alisa Fleming on May 3, 2018 11:13 am

        Haha, well be warned, it makes a BIG batch. You might be coaxed to share.

        Reply
    10. Michelle Palin on May 1, 2018 3:46 pm

      I’m in awe of this one Alisa! This looks soooooo good and looks like a great use for some gluten-free cookies. Thanks for the recipe!

      Reply
      • Alisa Fleming on May 3, 2018 11:14 am

        It is! Those gluten-free cookies are funny though as they crumble quite a bit when you cut them. I went and threw everything in, crumbs and all, so it comes out like a chocolate cookie-infused ice cream with the gluten-free cookies. My husband loved this!

        Reply
    11. Kortney on May 1, 2018 12:18 pm

      This ice cream looks amazing! Making dairy-free foods has become so much easier with all the great new products on the market.

      Reply
      • Alisa Fleming on May 3, 2018 11:16 am

        Indeed, it has! Congrats on your recent allergen successes, too, Kortney! If you ever need an option on my recipe ideas, just let me know 🙂

        Reply
    12. Kristina on May 1, 2018 9:30 am

      I cannot wait to try this one! I have been LOVING the Ripple milks – adding this to my MUST MAKE SOON list! 🙂

      Reply
      • Alisa Fleming on May 3, 2018 11:17 am

        Seriously Kristina, once you start making Ripple ice cream, you’ll be in love. I feel like I’ve just scratched the surface of experimentation!

        Reply
    13. Nicole Dawson on May 1, 2018 9:01 am

      The name “pea milk” makes me giggle too but so good to know it works well when making ice cream. We always have the creamer on hand but now I’ll have to try this one.

      Reply
      • Alisa Fleming on May 1, 2018 9:29 am

        You bring up a good point, too. I haven’t tried using part creamer yet – that would probably be delicious!

        Reply
    14. jenna urben on May 1, 2018 9:00 am

      This used to be one of my favorite flavors, I need to make this! I love Ripple milk so much, I’m sure this is great.

      Reply
      • Alisa Fleming on May 1, 2018 9:30 am

        I mean, who doesn’t love cookies, icing and ice cream?

        Reply
    15. Trinity Bourne on April 30, 2018 11:58 pm

      What a fabulous idea – I am totally drooling.
      Absolutely delicious.

      Reply
      • Alisa Fleming on May 1, 2018 9:30 am

        Thank you Trinity!

        Reply
    16. Jen on April 30, 2018 5:44 pm

      This looks dangerously yummy!! I am so ready for summer and this is the perfect treat to keep me patient until then.

      Reply
      • Alisa Fleming on April 30, 2018 6:33 pm

        Tell me about it! That warm weather can’t get here fast enough!

        Reply
    17. Hedi on April 30, 2018 10:56 am

      Seriously I love Oreos and to have them in an ice cream is just pure perfection!!

      Reply
      • Alisa Fleming on April 30, 2018 5:12 pm

        Right? Match made in heaven!

        Reply
    18. Jules Shepard on April 30, 2018 8:21 am

      This looks amazing! It is just about ice cream season!

      Reply
      • Alisa Fleming on April 30, 2018 9:51 am

        Does ice cream season ever really end? 🙂

        Reply
    19. Brianna Wolin on April 30, 2018 7:24 am

      I am SO EXCITED about this! I’m terribly lactose intolerant but have allergies to egg and coconut {most likely, getting checked next week} so this is on my to-make list ASAP!

      Reply
      • Alisa Fleming on April 30, 2018 7:30 am

        You are going to love it Brianna! I didn’t realize you had a coconut allergy. It does seem like coconut is in everything dairy free! Allergy or not, I think a lot of us could use a coconut break 🙂

        Reply
    20. Dianne on April 30, 2018 7:18 am

      This looks so yummy! It’s finally warming up here, which means that it’s officially ice cream season! I need to break out my ice cream maker and give this a whirl!

      Reply
      • Alisa Fleming on April 30, 2018 7:31 am

        Here too! We had a mini heat wave for this time of year where it hit 80 degrees – that was my queue to break out the ice cream maker!

        Reply
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