Vegan Cookie Monster Ice Cream
Vegan Cookie Monster Ice Cream is a fun, dairy-free frozen dessert made with a creamy coconut and cashew base and loaded with crunchy vegan chocolate cookies. With its bright blue color and rich cookie flavor, this plant-based ice cream is perfect for parties, movie nights, or anyone looking for a playful vegan treat.
Ingredients
- 2 cups full-fat coconut milk
- 1 cup raw cashews soaked for 2 hours and drained
- ¾ cup maple syrup
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- A few drops blue natural food coloring
- 1 cup vegan chocolate sandwich cookies chopped
- Optional Toppings
- Extra crushed vegan cookies
- Vegan chocolate chips
- Coconut whipped cream
Instructions
- Soak the raw cashews in warm water for about 2 hours, then drain and rinse.
- Add the following ingredients to a high-speed blender:
- Coconut milk
- Soaked cashews
- Maple syrup
- Vanilla extract
- Salt
- Blend until the mixture becomes completely smooth and creamy with no cashew pieces remaining.
- Add a few drops of blue food coloring and blend briefly until evenly mixed.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
- During the final 3–5 minutes of churning, add the chopped vegan cookies.
- Transfer the ice cream to a freezer-safe container.
- Freeze for 2–3 hours until firm enough to scoop.
- Serve topped with extra cookie crumbs or vegan chocolate chips.
Notes
- Always soak the cashews for a smoother and creamier ice cream base.
- Use full-fat coconut milk for the richest texture.
- Add cookie pieces near the end of churning so they stay crunchy.
- Let the ice cream sit at room temperature for about 5 minutes before scooping.