This is the best vegan oreo ice cream I have ever had! This vegan oreo dessert will absolutely blow your mind, it is so so so good! In this video we learn how to make this vegan ice cream. Enjoy!


#vegan #icecream #veganicecream

For the Sundae fudge
8 tbsp agave nectar
1/4 cup coconut oil
1/3 cup cocoa powder black ( make sure you use black cocoa powder to get that oreo flavour and colour.)
1 tbsp vanilla extract

For the ice cream
4 cans Thai Kitchen coconut milk
2 cans coconut condensed milk by nature’s charm
As many crushed Oreos as you like
2 tbsp vanilla extract


Hi starseeds welcome back today we're going to be making vegan oreo ice cream.

Very easy recipe, plus doesn't really matter that it's minus 20 degrees outside because we love ice cream.

So before we get into the kitchen, let me just let you guys know that this recipe is going to be made using a ice cream maker.

If you don't have an ice cream maker, don't worry about it.

Just skip the ice cream maker step and place it into the freezer.

It works just as well.

So let's get the kitchen first thing you guys are going to need for this.

Recipe is thai kitchen coconut cream, and what you want to do is put it in the fridge overnight, so that you can make sure that the fat and the liquid separate okay, because all we need for this recipe- is the cream, not the water, so you're going to need four cans.

That's 400! Milliliters each can so you need four of these, so you're just going to scoop out the cream.

Look how thick that is! Okay, that's exactly what we want and only the cream you don't want to get in any of the water which is at the bottom.

So after scooping out all the cream, this is what's left over.

That's the water at the bottom of the can, and you can either throw this away or it's it's not good to throw things away.

You can actually use this for smoothies or anything else that you can think of so now that we've placed in a bowl the four cans of coconut cream and the cream only we're going to go ahead and mix it up with our old school mixer.

So all I did was mix the coconut cream just for about a minute until it's nice and fluffy, so the next ingredient we're going to be using is condensed coconut milk by nature's charm.

If you can't find this where you live, there are tons of recipes online as to how to make your own sweetened, condensed, coconut milk and actually I've never tried this before.

But I will leave a link down below for anybody who can't find this around where you live, so we're going to go ahead and use 500 ml of this amazing sweetened, condensed, coconut milk, that's two cans, we're also going to be adding in two tablespoons of vanilla extract.

We really want this to be vanilla, e, that's two, and now we're gonna mix it all up until smooth and creamy.

So I've just mixed it up for about a minute, and you can see that it's nice and smooth and all the ingredients are incorporated really well.

So now, let's get to the next step.

Let's talk about ice cream makers, I absolutely love cuisine, art and what you have to remember with ice cream makers is that you need to place the the ice cream maker bowl in the freezer overnight.

Otherwise, it's not going to work and your ice cream isn't going to get nice and thick.

So this has been chilling overnight, so we're going to place it inside the ice cream maker and now we're going to place our ice cream inside the bowl.

Oh yeah.

So now we're going to place the churner inside and then the lid.

So there are three settings here: ice cream, gelato and sorbet, I'm going for ice cream.

So that's what I'm gonna press and that's set for 25 minutes and then I'm going to press start.

So, while the ice cream maker is doing its thing, it's going to take about 25 minutes, so we're going to go ahead and make the vegan fudge sauce for this ice cream.

So while our ice cream maker is churning- and if you can hear all that noise in the background, that's just the ice cream maker so don't mind that we are going to make the fudge sauce.

So starting with a quarter cup of coconut oil to a saucepan just place it inside we're adding in a third cup of black cocoa powder, not raw cacao powder.

This is black cocoa powder.

It's going to give you a nice, oreo flavor and a darker fudge, we're just gonna whisk this up until smooth and now we're going in with six tablespoons of raw agave nectar and six, don't forget to add in your vanilla, extract, I'm using one tablespoon here and once I start whisking.

The syrup in you're gonna see how the texture changes and becomes thick.

So I've got the heat on low and that's exactly why it's nice and stretchy.

But if I turn off the heat and let this sit, the mixture will turn solid because it does have coconut oil in it and, as you know, coconut oil can be melty if heated and then also solid at cold temperatures so make sure before using in the ice cream.

You just keep it on the heat for a minute so that it's nice and stretchy, it's been 25 minutes and our ice cream is very thick like soft to serve consistency.

So what we're going to do now is just place it in the freezer while we crush our oreos and prepare for the next step.

So what we're doing now is just crushing our oreos with our hands, because this is going to go right into the ice cream along with our homemade fudge, and you can use as many oreos as you like some people like a lot of oreos in their oreo ice cream.

Others don't like too much.

So it doesn't really matter it's up to you.

So we are going to pour the ice cream in some in a tupperware or a glass container.

So we're going to add in our oreos to the ice cream and using a spoon you can just mix it up.

It's already looking amazing, oh yeah! So now we're gonna add in the sauce.

Oh yeah.

That looks amazing.

So now I'm just going to use a knife to swirl it all together, just make swirls.

This is going to go in the freezer until rollable, I don't have an ice cream scooper on hand, but I'm going to use a spoon to show you guys how scoopable this is.

Oh yeah, oh my god that is so beautiful.

I love that this is it everybody vegan oreo, ice cream, it's so delicious and rich, and if you want to you could top it with some sauce.

Oh yeah um, so good, hmm, okay, starseeds! If you enjoyed the video hit that like button and don't forget to subscribe because greg- and I are here every single week providing you with plant-based recipes just for you also don't be shy.

If you want to reach out to me, please do so on instagram! I love hearing from you guys it really brightens up my day when I hear that you guys are reaching out from all over the world.

So especially in a time like this, I think being connected with other people.

Is so important.

So don't don't be shy, please reach out and um yeah.

If you like this video, please share it with a loved one and I'll see you guys soon take care.


Why is my vegan ice cream so hard? ›

While vegan ice cream can be delicious, it can be challenging to keep soft and creamy. This is because vegan ice cream is typically made with plant-based ingredients that lack the same fat content and creaminess as traditional dairy ice cream.

What is the product description about Oreo ice cream? ›

Oreo Ice cream is a vanilla flavored ice cream base with crushed or chopped Oreo cookies swirled in. The vanilla ice cream takes on the flavor of the Oreo creme and chocolate cookies.

Why is Oreo dairy free? ›

SUMMARY. Oreo cookies are made without any animal products. However, the company that makes them says these cookies are made in facilities that handle milk. As a result, there may be traces of milk in Oreo cookies.

Is Oreo cookie ice cream vegan? ›

No. This product is not dairy free as it lists 2 ingredients that contain dairy.

How do you keep homemade ice cream from getting too hard? ›

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

How do you stabilize vegan ice cream? ›

The common thickeners in non-dairy ice creams are guar gum, xanthan gum, acacia gum, carrageenan, and locust bean gum. These ingredients are added to enhance the texture of liquid to mimic the viscosity of a rich creamy ice cream. Guar, acacia, and xanthan gum can all be added to a recipe while cold.

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