Craving a creamy, indulgent Oreo ice cream without any dairy? This dairy free Oreo Ninja Creami recipe delivers rich, velvety texture and classic cookies-and-cream flavor using plant-based ingredients. It works perfectly in the Ninja Creami machine, which transforms frozen bases into smooth, scoopable treats that rival traditional ice cream.
Ingredients
- 1 1/2 cups full-fat canned coconut milk (chilled)
- 1/2 cup unsweetened almond milk (or any other plant milk)
- 1/2 cup granulated sugar (or coconut sugar for a less refined option)
- 1 teaspoon vanilla extract
- Pinch of salt
- 12 Oreo cookies (check for dairy-free versions; original Oreos are dairy free in the US)
Instructions
- Prepare the base: In a medium bowl, whisk together the chilled coconut milk, almond milk, sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved.
- Crush the Oreos: Place the Oreo cookies in a zip-top bag and crush them into small pieces using a rolling pin or the bottom of a heavy pan. Aim for a mix of fine crumbs and small chunks for texture.
- Combine: Gently fold the crushed Oreos into the milk mixture, reserving about 2 tablespoons of crumbs to sprinkle on top after processing.
- Freeze: Pour the mixture into the Ninja Creami pint container, seal it tightly, and freeze for at least 24 hours. This step is crucial for achieving the right consistency.
- Process in the Ninja Creami: Remove the pint from the freezer and install it in the Ninja Creami machine. Select the “Ice Cream” function and process according to the manufacturer’s instructions.
- Mix-ins: If the ice cream is crumbly or powdery after the first spin, use the “Re-spin” function once or twice to improve creaminess. Then, add the reserved Oreo crumbs on top and use the “Mix-in” function to evenly distribute them without breaking them down too much.
- Serve immediately or transfer to a freezer-safe container and freeze for 1-2 hours for a firmer texture.
Tips
- Milk choice matters: Full-fat canned coconut milk is key to creaminess. Light coconut milk or low-fat plant milks will result in icier texture.
- Oreo alternatives: If you can’t find dairy-free Oreos, check for similar dairy-free chocolate sandwich cookies or make your own cookie crumbs from vegan cookies.
- Sweetener swaps: Maple syrup or agave can replace sugar but may slightly alter texture; reduce liquid slightly if using liquid sweeteners.
- Storage: Keep leftover ice cream in an airtight container to prevent freezer burn and maintain texture.
Serving Suggestions
This dairy free Oreo ice cream is delicious on its own or served with vegan hot fudge sauce and chopped nuts for an indulgent sundae. It also pairs well with fresh berries or a drizzle of coconut caramel sauce. For a fun twist, serve in a waffle cone or sandwich between two extra Oreo cookies for a dairy-free ice cream sandwich.
Variations
Customize this recipe by adding mix-ins like chopped dairy-free chocolate chips, crushed nuts, or swirls of peanut butter or fruit jam before the final mix-in step. For a mint Oreo version, add 1/2 teaspoon peppermint extract to the base. You can also swap the coconut milk for oat milk if you prefer a milder flavor, but expect a less creamy texture.
Storage and Reheating
Store leftover ice cream in the Ninja Creami pint container or an airtight freezer-safe container for up to 2 weeks. To serve after storage, let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping. Reprocess in the Ninja Creami using the “Re-spin” function if texture becomes icy or hard. Avoid thawing and refreezing multiple times to maintain quality.
Frequently Asked Questions
Can I use other plant milks besides coconut and almond?
Yes, but coconut milk provides essential fat that creates creaminess in the ice cream. Using only low-fat plant milks like rice or cashew milk may lead to a less creamy, icier texture. If using oat milk or soy milk, consider adding a tablespoon of coconut oil to boost fat content.
Are Oreos really dairy free?
In the United States, classic Oreo cookies do not contain dairy ingredients and are considered dairy free, but they are made in facilities that process milk, so cross-contamination is possible. Always check ingredient labels and manufacturing information if you have severe allergies.
What if my ice cream is too icy or crumbly after processing?
This usually means the base lacks enough fat or sugar. Make sure to use full-fat coconut milk and sufficient sugar. You can re-spin the ice cream in the Ninja Creami a couple of times to improve texture. Adding a small amount of alcohol (like 1 tablespoon vodka) can also reduce iciness but is optional.
Can I make this recipe without a Ninja Creami?
While this recipe is tailored for the Ninja Creami, you can try freezing the mixture in a shallow container and stirring every 30 minutes to break up ice crystals until creamy, but the texture won’t be as smooth or consistent as with the machine.
How long should I freeze the base before processing?
For best results, freeze the base for at least 24 hours in the Ninja Creami pint container. This ensures it is completely solid, which is necessary for the machine to properly spin and aerate the ice cream.
Can I add extra mix-ins after processing?
Yes, the Ninja Creami’s Mix-in function allows you to fold in extra cookie chunks, nuts, or candy pieces. Add them after the first spin to avoid breaking them down too much and maintain texture.
This dairy free Oreo Ninja Creami recipe combines the best of plant-based ingredients with the convenience and quality of the Ninja Creami machine, making it a perfect treat for vegans, lactose intolerant individuals, or anyone wanting a delicious cookies-and-cream ice cream without dairy.
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