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homemade vegan cookie monster ice cream in a glass bowl

Vegan Cookie Monster Ice Cream

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  • Author: Kaylie Grace
  • Prep Time: 24 hours
  • Total Time: 24 hours
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Blend, Churn
  • Cuisine: American
  • Diet: Vegan

Description

Vegan cookie monster ice cream is loaded with Oreo cookies and chocolate chip cookies! The creamy dairy-free vanilla ice cream base is made with coconut milk and naturally colored with blue spirulina powder. There is no food dye involved! It’s easy to make with an ice cream maker, or you can follow the no churn instructions to make it with a blender. The blue color makes it fun for kids, and it’s the best ice cream for cookie lovers!


Ingredients

Units Scale
  • 2 cans classic coconut milk
  • 3/4 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tbsp blue spirulina powder
  • 1/8 tsp salt
  • 10 Oreo cookies, chopped
  • 10 crunchy chocolate chip cookies, chopped

Instructions

Instructions with an ice cream maker

  1. The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.
  2. Add coconut milk, sugar, vanilla extract, blue spirulina powder, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
  3. Pour mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions. During the final 1-2 minutes, add chopped oreo cookies and chocolate chip cookies.
  4. After, transfer to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can enjoy it immediately as soft serve.
  5. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Instructions without an ice cream maker (no churn)

  1. Add coconut milk, sugar, vanilla extract, blue spirulina powder, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
  2. Pour mixture into a freezer-safe container. Add chopped oreo cookies and chocolate chip cookies. Stir to evenly mix the cookies throughout the ice cream. Cover and chill in the freezer overnight (or until firm).
  3. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Notes

  • Ice cream maker vs. no churn: I recommend using an ice cream maker because it will create a creamier consistency. However, you can follow the no churn instructions and still get great results.
  • How to store: Store the ice cream inside an airtight container with a lid. Keep in the freezer and enjoy within 2 weeks.

Nutrition

  • Serving Size: 1 serving
  • Calories: 274
  • Sugar: 21g
  • Fat: 17g
  • Carbohydrates: 29g
  • Fiber: 0.5g
  • Protein: 2g