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


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 7 reviews
Dairy-Free Cookies and Cream Ice Cream
Prep time
Total time
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.
Serves: about 2 quarts
  • 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)
  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.
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.

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!

About Author

Alisa is the founder of, 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.


        • 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.

    • 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!

  1. 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?

    • 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.

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

    • 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 🙂

  3. 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?

  4. 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) 🙂

    • 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!

  5. 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.

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

  7. 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!

    • 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 🙂

  8. 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!

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