In trying out new flavors of dairy-free ice cream, I have tried to make something for everyone around me. C loves Oreos, so I decided to make this version for him. It turned out really well and the only thing that I would do differently is to add 2 tablespoons of vanilla instead of one. We did notice the flavor of the coconut milk more in this since there wasn’t a lot of strong flavors to mask it, but it was still good on a hot summer day!
I started with the basic vanilla recipe that I published here, and added crushed Oreos to it. So easy!
1 14oz. can full-fat coconut milk
1 1/4 cups soymilk or other nondairy milk
1/2 cup granulated sugar (or agave syrup-I just bought some and will try this, too. The agave syrup lowers the glycemic index which makes it better for diabetics.)
1.5 tbsp. real vanilla extract
14 Oreo cookies, crushed
Place all of the ingredients except the cookies in a medium bowl and whisk until well combined. Cover and chill in the refrigerator for at least 2 hours.
I crushed the cookies by putting them into a zip-top bag and break them up with a rolling pin.
Turn on the ice cream maker and pour the vanilla base into it. Process for 20 minutes. Add the cookie crumbs in the last five minutes of processing. Pour this into a lidded freezer-safe container and let it harden for 2 to 3 hours.
Picture Perfect Cooking 