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+ servings

Vegan Cookies & Cream Cashew Ice Cream

This rich and fluffy cookies and cream ice cream is made using cashews and vegan cookies.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 8 servings
Author: Kathy Patalsky

Ingredients

  • 3 ½ cups raw cashews, soaked overnight and drained
  • ¼ cup peanut or almond butter
  • 1 very ripe banana
  • 2 ½ cups non-dairy milk (I used soy, almond works too)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • Fold in: 2 cups crushed vegan chocolate sandwich cookies (I did about 1 cup halves and quarters and 1 cup completely crushed)

Instructions

  • Prep: have ice cream maker container fully chilled in freezer and have cashews soaked overnight.
  • In a blender or food processor, add all the ingredients, except the cookies. Blend from low to high until silky smooth.
  • Pour the mixture into the ice cream machine and allow to churn for at least 15-20 minutes. When ice cream starts to harden into a soft thick swirl, it is almost done. You can add in the cookies a few minutes before turning off the machine. This will allow the cookies to swirl into the mixture without completely changing the color. You want a nice black and white cookie swirl rather than an overall gray color.
  • Pour the finished ice cream into a freezer-friendly serving container. Cover with plastic wrap and chill for at least a half hour to achieve a firmer more scoopable consistency. When serving from a fully thawed state, allow at least a half hour for thawing. Sometimes longer if the ice cream is rock hard.