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.
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!
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.
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.
- 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)
- 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.
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.