A delicious vegan cookies and peanut butter ice cream recipe. This easy homemade dairy-free ice cream is made with cashews, coconut milk, sugar, vanilla, Oreos and peanut butter.

A simple dairy-free ice cream that’s packed with chopped Oreos and peanut butter swirls. All you need is 10 minutes of active prep time and 7 ingredients.

What you need: raw cashews, full-fat coconut milk, sugar, vanilla extract, salt, Oreos and peanut butter.

How to Make Vegan Cookies and Peanut Butter Ice Cream:

Start by freezing the bowl of your ice cream maker overnight.

Once it’s frozen, prepare the ice cream: Add soaked cashews, coconut milk, sugar, vanilla extract and salt to a high-speed blender. Blend until smooth.

Transfer the mixture to the ice cream maker. Churn for 25 minutes or until the ice cream is of soft serve consistency. Stir in the chopped Oreos, followed by the peanut butter until just combined.

Eat as a soft serve or transfer to a sealable container and freeze until firm, about 3-4 hours.

Can You Use Other Plant-Based Milks?

I highly recommend using full-fat coconut milk for the best results. Light coconut milk also works, but it won’t be as creamy. I did test this recipe with oat milk and the mixture didn’t freeze like it did with the coconut milk. The mixture remained almost liquid after 40 minutes in the ice cream maker. If you don’t enjoy a light coconut flavor, you can use other plant-based milks, including oat milk. However, you will need to freeze the ice cream overnight. It will be hard and icy compared to the coconut milk version. Simply let it sit at room temperature for 5-10 minutes before scooping.

Make it Gluten-Free:

This recipe can easily be made gluten-free. Simply use gluten-free Oreos!

Make it Peanut-Free:

To make this recipe peanut-free, you can replace the peanut-butter with SunButter (sunflower seed butter). For the best flavor, I recommend using the original sunButter that has a bit of added sugar. If you’re using other nut or seed butters, just make sure to use one that you enjoy as it will add flavor to the ice cream. You can also skip the peanut butter and enjoy a simple cookies and cream ice cream instead.

I don’t have a nut-free option for this recipe as the cashews are important for the texture of the ice cream.

More Vegan Ice Cream Recipes:

• Vegan Pistachio Ice Cream
• Vegan Matcha Mint Chocolate Chip Ice Cream
• Cashew Coconut Vanilla Ice Cream
• Salted Chocolate Peanut Butter Ice Cream
• Chickpea-Nut Butter Ice Cream
• Vegan Cookie Dough Ice Cream

If you’re looking for a fruit-sweetened and no-churn option, check out my chocolate peanut butter banana ice cream or oatmeal cookie dough banana ice cream.

Watch How to Make the Recipe:

Print Pin

Vegan Cookies and Peanut Butter Ice Cream

A delicious vegan cookies and peanut butter ice cream recipe. This easy homemade dairy-free ice cream is made with cashews, coconut milk, sugar, vanilla, Oreos and peanut butter.

Course Dessert

Cuisine vegan

Prep Time 10 minutes minutes

Chill Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Ingredients

• 1 cup raw cashews
• 1 can (14oz/400ml) full-fat coconut milk
• 1/2 cup granulated cane sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine grain sea salt
• 1 cup chopped Oreo cookies
• 1/2 cup creamy peanut butter

Instructions

• Start by freezing the bowl of your ice cream maker overnight or for at least 8 hours.
• When the bowl is frozen, prepare the ice cream. Start by soaking the cashews in boiling water for 5 minutes or up to 3 hours. Drain and rinse with cold water.
• Add the soaked cashews, coconut milk, sugar, vanilla extract and salt to a high-speed blender. Blend until smooth, about 30-60 seconds. If the mixture got warm while blending, let it cool in the fridge for 15-30 minutes.
• Place the frozen bowl in the ice cream maker. Turn it on and pour in the ice cream mixture. Churn for 25 minutes or until the ice cream is of soft serve consistency.
• Stir in the chopped Oreos, followed by the peanut butter until just combined. Don't overmix so that some swirls of peanut butter remain.
• Eat as a soft serve or transfer to a sealable container and freeze until firm, about 3-4 hours.

Notes

Use full-fat coconut milk for the best results. Light coconut milk also works, but it won’t be as creamy. 

I tested this recipe with oat milk and the mixture didn’t freeze like it did with the coconut milk. It works in a pinch, but you’ll need to freeze it overnight. The ice cream will be harder and icy.

I don’t have any substitutes for the cashews. They’re important for the texture of the ice cream, so don’t skip them.

For a simple cookies and cream ice cream, skip the peanut butter. You can also use SunButter for a peanut-free option.

If you make this cookies and peanut butter ice cream, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!