Prepare to embark on a mouthwatering journey that will revolutionize your dessert experience! This vegan Vanilla Coconut Ice Cream with Golden Oreo Sprinkle is not just a recipe—it's a creamy, dreamy escape that proves plant-based desserts can be incredibly luxurious and decadent. Imagine a silky-smooth, dairy-free ice cream infused with rich vanilla, studded with crunchy Golden Oreo pieces, and promising to satisfy even the most discerning sweet tooth. Get ready to transform your kitchen into a gourmet vegan dessert paradise!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 can coconut milk
- 1/2 cup almond milk
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1 cup crushed Golden Oreos
Instructions
- Chill the can of coconut milk in the refrigerator overnight to separate the thick coconut cream from the liquid.
- Open the chilled coconut milk can and scoop out the solid cream layer into a large mixing bowl, leaving behind the watery liquid.
- Add the almond milk, sugar, and vanilla extract to the coconut cream. Whisk thoroughly until the mixture is smooth and the sugar is completely dissolved.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until the ice cream reaches a soft-serve consistency.
- If you don't have an ice cream maker, pour the mixture into a freezer-safe container and freeze, stirring every 30 minutes to break up ice crystals for about 2-3 hours.
- Crush the Golden Oreo cookies into small, uneven pieces using a rolling pin or food processor.
- Once the ice cream is churned or partially frozen, fold in half of the crushed Golden Oreo pieces.
- Transfer the ice cream to a freezer-safe container and sprinkle the remaining Oreo pieces on top.
- Freeze for an additional 2-3 hours until firm.
- Let the ice cream sit at room temperature for 5-10 minutes before serving to soften slightly.
Tips
- Coconut Milk Chilling: For the creamiest texture, refrigerate the coconut milk overnight before preparing. This helps separate the thick cream from the liquid.
- No Ice Cream Maker? No Problem: If you don't own an ice cream maker, use the manual freezing method by stirring the mixture every 30 minutes to prevent large ice crystals.
- Texture Hack: For extra smoothness, consider using an immersion blender when mixing ingredients to ensure complete sugar dissolution.
- Oreo Crushing Technique: Use a rolling pin inside a sealed plastic bag for more controlled, even Oreo cookie crumbs.
- Serving Suggestion: Let the ice cream sit at room temperature for 5-10 minutes before serving to achieve the perfect scoopable consistency.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 3g
Fat: 22g
Saturated Fat: 18g
Cholesterol: 0mg
