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    You are here: Home / Ice Cream and Sorbet / Vegan Peanut Butter And Cookies Ice Cream

    Vegan Peanut Butter And Cookies Ice Cream

    Published: Jun 26, 2019 · Modified: Jun 3, 2020

    Go to Recipe

    Vegan peanut butter and cookies ice cream - super rich and creamy vegan peanut butter ice cream filled with peanut butter cookie dough and Oreos. No hint of iciness and no bananas! Eggless and dairy free.

    Close up of a metal ice cream scoop with a scoop of vegan peanut butter and cookies ice cream in it.

    Following on from the success of making my rich and creamy vegan chocolate ice cream, I was keen to adapt the recipe to create some more vegan ice cream flavours.

    One of my favourite shop bought vegan ice creams is Ben and Jerry's peanut butter and cookies flavour and I really wanted to make my own version. I have to say, I think that my homemade version is even better!

    It is a really smooth and creamy vegan peanut butter ice cream which is loaded with chocolate chip peanut butter cookie dough balls and crushed Oreos. It. Is. Incredible!

    Like my chocolate ice cream, the base is made using part blended cashews and part full fat tinned coconut milk. This gives such a smooth and creamy texture and the ice cream has no hint of iciness. I also can't taste the coconut at all so if you're not a fan of coconut don't worry!

    Close up of scoops of peanut butter and cookies ice cream in a metal dish.

    Lets Break Down The Ingredients:

    Cashews: Soaked and blended with water, cashews make a delicious, rich cream which is perfect for making a smooth and creamy ice cream.

    Coconut milk: Full fat tinned coconut milk adds extra creaminess – no light or drinking varieties please!

    Xanthan Gum: Pretty much all commercial ice creams contain some sort of stabiliser such as guar gum. This helps to stop the ingredients from separating and keeps the ice cream smooth and creamy.

    Because guar gum is not so easy to get hold of, I used xanthan gum which is sold in most supermarkets and does the same job. You can omit it if you can’t get hold of it.

    Peanut Butter: I use a smooth, creamy peanut butter like Skippy as I think that gives the best flavour and texture. It would probably work fine with a runnier natural variety, but creamy is best.

    Salt: A little bit of salt really helps to balance the sweet, and it goes so well with peanut butter!

    Vanilla Extract: A dash of vanilla helps to enhance the flavour.

    Caster Sugar: Caster/superfine sugar dissolves easily but you can swap it for another type of sugar if you prefer. I haven’t tested using maple syrup/agave so I am not sure how swapping for a liquid sweetener would affect the texture.

    Ice cream needs a certain amount of sugar for the best texture; reducing it could result in a more icy ice cream.

    Cookie Dough And Oreos: If you just want plain peanut butter ice cream then it is absolutely delicious just on it's own, but the addition of chocolate chip peanut butter cookie dough and crushed Oreos really takes this over the top.

    I make the cookie dough using oat flour/finely ground oats so it is safe to eat raw (some people are sensitive to uncooked flour so using oats is safer).

    Use whatever kind of Oreo type cookie you prefer, Oreos and Bourbon biscuits both work well and are vegan friendly.

    Vegan peanut butter and cookies ice cream in a metal loaf tin with an ice cream scoop and crushed Oreos.

    How To Make Vegan Peanut Butter And Cookies Ice Cream:

    (For ingredients and full instructions see the recipe card below)

    Cover the cashews in boiling water and set aside to soak for at least half an hour then drain. (You can also soak them in cold water overnight instead).

    Place the soaked cashews in a blender along with 250ml of water and blend until very smooth.

    step 1 - blending the cashews

    Add the full fat coconut milk, xanthan gum, peanut butter, sugar, salt and vanilla extract and continue to blend until the mixture is completely smooth.

    There should be no hint of grittiness if you rub some of the mixture between your fingers – you don’t want lumpy ice cream.

    step 2 - blending the ingredients.

    Cover with greaseproof paper directly on the surface to prevent a skin from forming then place in the fridge until completely cold. (I leave it in there overnight).

    While the base is chilling, make the cookie dough. Mix together vegan butter, smooth peanut butter, light brown soft and caster sugars, oat flour, milk, vanilla and salt then stir through some finely chopped chocolate.

    (To make your own oat flour you can simply place some oats in a blender or food processor and blitz until smooth).

    Roll the mixture into small balls, place them spaced apart on a tray and  freeze until solid. (Leave them in the freezer until the ice cream is churned.)

    step 4 - making the cookie dough

    Give the chilled ice cream base a good whisk then churn it in an ice cream maker according to the manufacturers instructions. (See below for instructions on how to churn it without an ice cream maker).

    Once it has reached soft serve consistency, mix through the frozen cookie dough and the crushed Oreos and transfer it to a container. Place in the freezer for a couple of hours to firm up before serving.

    Once the ice cream is fully frozen it will be quite firm; let it sit out at room temperature for a bit before scooping.

    Scoops of peanut butter ice cream in a metal loaf tin.

    What If I Don't Own An Ice Cream Maker?:

    If you don’t have an ice cream maker you can still make this vegan peanut butter and cookies ice cream, it just takes a bit more work.

    Once the base is chilled, pour it into a large freezerproof container and pop it in the freezer. Every 30 minutes or so, remove it from the freezer and give it a quick whisk with an electric mixer to break up any ice crystals then return it to the freezer.

    Repeat this until it reaches soft-serve consistency then stir through the frozen cookie dough balls and crushed Oreos.

    Close up of a scoop of vegan peanut butter and cookies ice cream with a metal ice cream scoop.

    More Vegan Ice Creams:

    • Rich and creamy vegan chocolate ice cream
    • Vegan vanilla ice cream (no coconut!)
    • Vegan chunky monkey ice cream (banana ice cream with chocolate and walnuts)
    • Chocolate coconut sorbet
    • Mango lassi sorbet

    If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

    *All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

    Close up of scoops of peanut butter and cookies ice cream in a metal dish.
    Print
    5 from 3 votes

    Vegan Peanut Butter and Cookies Ice Cream

    Vegan peanut butter and cookies ice cream - super rich and creamy vegan peanut butter ice cream filled with peanut butter cookie dough and Oreos. No hint of iciness and no bananas!
    Course Dessert
    Cuisine Italian, vegan
    Keyword ice cream
    Prep Time 10 minutes
    Cook Time 5 minutes
    Chilling Time 12 hours
    Servings 10 people
    Author Domestic Gothess

    Ingredients

    Ice Cream:

    • 120 g (¾ cup) cashews
    • 250 ml (1 cup) water
    • 400 ml (14 oz) full fat coconut milk (tinned, NOT the drinking variety)
    • 170 g (6 oz / scant ¾ cup) smooth creamy peanut butter
    • 160 g (¾ cup + 2 tsp) caster (superfine) sugar
    • ¼ tsp xanthan gum optional
    • 1 tsp vanilla extract
    • ½ tsp salt

    Mix-ins:

    • 20 g (1 Tbsp + 1 tsp) vegan butter softened
    • 40 g (2 heaped Tbsp) smooth peanut butter
    • 25 g (2 Tbsp) caster sugar
    • 25 g (2 Tbsp) light brown soft sugar
    • 1 tsp non-dairy milk
    • ½ tsp vanilla extract
    • ⅛ tsp salt
    • 45 g (⅓cup) oat flour/finely ground oats*
    • 30 g (1 oz) dark chocolate chopped into small chunks
    • 100 g (10 cookies) Oreo type cookies roughly crushed

    Instructions

    • Cover the cashews in boiling water and set aside to soak for at least half an hour then drain. (You can also soak them in cold water overnight instead).
    • Place the soaked cashews in a blender along with the 250ml of water and blend until very smooth.
    • Add the full fat coconut milk, xanthan gum, peanut butter, sugar, salt and vanilla extract and continue to blend until the mixture is completely smooth. There should be no hint of grittiness if you rub some of the mixture between your fingers.
    • Cover and place in the fridge until completely cold. (I leave it in there overnight).
    • While the base is chilling, make the cookie dough. Mix together the vegan butter, peanut butter, light brown soft and caster sugars, oat flour, milk, vanilla and salt in a bowl until it forms a dough then stir through the chopped chocolate.
    • Roll the mixture into small balls, place them spaced apart on a tray and  freeze until solid. (Leave them in the freezer until the ice cream is churned.)
    • Give the chilled ice cream base a good whisk then churn it in an ice cream maker according to the manufacturers instructions. (See above for instructions on how to churn it without an ice cream maker).
    • Once it has reached soft serve consistency, mix through the frozen cookie dough and the crushed Oreos and transfer it to a container. Place in the freezer for a couple of hours to firm up before serving.
      Once the ice cream is fully frozen it will be quite firm; let it sit out at room temperature for a bit before scooping.

    Notes

    *To make your own oat flour for the cookie dough simply grind some rolled oats in a blender or food processor until finely ground.
    « Vegan Mango Curd
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    Reader Interactions

    Comments

    1. Cflores824

      May 21, 2020 at 3:58 am

      5 stars
      Perfect! Best vegan ice cream I’ve tried making so far, nice & creamy!

      Reply
    2. Jen

      June 03, 2020 at 10:42 pm

      Hi. I noticed that in the blog portion of the recipe, you say to add cornflour to the ice cream. But the actual recipe portion doesn't say anything about cornflour. Can you clarify for me please?

      Reply
      • hannahhossack

        June 03, 2020 at 11:12 pm

        Hi Jen, thanks for flagging that - no cornflour needed. Apologies for the confusion, I've edited the post.

        Reply
    3. María

      June 06, 2020 at 11:59 am

      Hi, could I adapt this recipe to a simple cookie dough ice cream by omitting the peanut butter? Or would that change the texture of the mix ins? I'm excited to try it out. thanks for the recipe!

      Reply
      • hannahhossack

        June 06, 2020 at 1:00 pm

        Hi Maria, omitting the peanut butter would definitely change the texture of the cookie dough and you would need to add more vegan butter to compensate. If you wanted to omit the peanut butter from the ice cream as well then I would probably recommend making this one instead: https://domesticgothess.com/blog/2020/04/23/vegan-vanilla-ice-cream/ as I'm not sure how omitting the peanut butter would affect the flavour and texture.

        Reply
    4. Noel

      November 03, 2020 at 9:30 pm

      I will definitely try this out! I have been looking for a recipe for ages! Your recipe has peanut butter in the base itself, have you tried doing a vanilla base and adding peanut butter swirls like the Ben & Jerry's version? Will probably do 2 batches and try that out myself, but was wondering if you had tried it already.

      Reply
      • hannahhossack

        November 07, 2020 at 2:37 pm

        Hi Noel, No I haven't tried that. I do have a vanilla ice cream recipe that you could use as the base if you wanted to give it a go though: https://domesticgothess.com/blog/2020/04/23/vegan-vanilla-ice-cream/

        Reply
    5. UBinCT

      January 26, 2021 at 6:55 am

      5 stars
      This recipe is delicious! And not in an 'it's vegan and we have to make do' kind of delicious. This tastes rich and creamy and SO good! My only tweak to it would be to add less sugar, it is quite a sweet dessert! Thank you for this recipe, it's put a real smile on my face.

      Reply
    6. Antonio Iguina

      January 05, 2022 at 11:40 pm

      5 stars
      Delicious smooth and silky. Best PB ice cream I ever had.
      But I have a question: what is the fourth step purpose? Why can I put the mixture directly into the machine?
      Thanks for the recipe and thanks in advance for the reply.

      Reply
      • Hannah

        January 06, 2022 at 2:44 pm

        Hi Antonio, so glad you enjoyed the ice cream! Most ice cream makers require the mixture to be cold before churning it, otherwise they won't be able to freeze it properly.

        Reply

    Trackbacks

    1. Rich And Creamy Vegan Chocolate Ice Cream - Domestic Gothess says:
      June 26, 2019 at 1:15 pm

      […] also adapted this recipe to make an amazing vegan peanut butter and cookies ice cream; check it out, It. Is.  […]

      Reply
    2. In The Know With Coco and Cowe: Friday June 28, 2019 - Coco & Cowe says:
      June 28, 2019 at 12:04 pm

      […] Vegan PB & cookies ice cream recipe. […]

      Reply
    3. Vegan Chunky Monkey Ice Cream (Banana Ice Cream With Chocolate & Walnuts) - Domestic Gothess says:
      July 23, 2019 at 5:21 pm

      […] vegan peanut butter and cookies ice cream was a delicious take on a Ben and Jerry’s ice cream flavour, and this amazing vegan chunky […]

      Reply

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    Hannah Hossack-Lodge (Domestic Gothess)

    Hi, I'm Hannah! I'm a UK based vegan food blogger, recipe developer and food photographer specialising in the best vegan baking. Welcome to Domestic Gothess!

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