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

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 (3/4 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 3/4 cup) smooth creamy peanut butter
  • 200 g (1 cup) caster (superfine) sugar
  • 1 Tbsp cornflour (cornstarch)
  • 1/4 tsp xanthan gum
  • 1 tsp vanilla extract
  • 1/2 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
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 45 g (1/3 cup) 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

  1. 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).

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

  3. Add the full fat coconut milk, xanthan gum, peanut butter, sugar, cornflour, 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.

  4. Pour the mixture into a saucepan and place it over a low heat. Whisk until it comes up to the boil and thickens then remove from the heat and pour into a bowl. Don't let it boil for more than a minute.

  5. 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).

  6. 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.

  7. 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.)

  8. 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).

  9. 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.

Recipe 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.