Oreo Candy Cane Ice Cream (Vegan)
Oreos and candy canes come together to create this wonderfully minty and dairy-free Oreo candy cane ice cream. A deliciously easy, perfect-for-the-holidays dessert.
Oreos and candy canes are my new favorite Christmas combination. This delightfully minty, festive, no-churn ice cream is excellent for the holidays. This ice cream comes together in only a few minutes (not including freezer time) and has the ideal ratio of sweet candy cane pieces, crispy Oreo cookies, and a touch of peppermint extract. A tasty, dairy-free holiday dessert.
What you will need:
Oreos and candy canes are a must for this recipe. I used Yum Earth candy canes (no Red 40). I found them at Target; they can also be found on Amazon. The rest of the ingredients are readily available at your local grocery store. I used homemade oat milk based sweetened condensed milk for this recipe, store bought will work just as well. The recipe can be found on the website if you are interested.
- plant based heavy cream
- plant based sweetened condensed milk
- peppermint extract
- Oreos
- candy canes
How to:
Let’s start by crushing up the Oreos and candy canes. I only used 4 Oreos in this recipe; feel free to load it up if you want. Roughly cut up those Oreos. I used 5 large candy canes for this recipe. I finely crushed 3 of them and roughly crushed 2 of them. You will need extra Oreo pieces and crushed candy cane if you want to sprinkle the top of the ice cream with them later.
To a medium bowl, add the heavy cream. With a hand mixer on high speed, whip the cream to soft peaks. Once you achieve soft peaks, add the sweetened condensed milk and peppermint extract to the bowl and continue whipping on high for an additional minute. To the ice cream base, add the finely crushed and roughly crushed candy canes and the Oreo pieces. Fold them in just until fully incorporated.
Pour the ice cream into a freezer-safe container. I used a 6x6x2 glass container with a lid. Sprinkle the reserved Oreo and candy cane pieces over the top of the ice cream. Place the container in the freezer. The ice cream needs at least 6 hours in the freezer to achieve a nice, scoopable consistency. I leave mine in the freezer overnight. Allow the ice cream to sit at room temperature for about 10 minutes before scooping and serving.
Alright, let’s get started. Please make and enjoy!
Oreo Candy Cane Ice Cream (Vegan)
Ingredients
- 1¼ cups plant based heavy cream
- 1 cup plant based sweetened condensed milk (see my recipe on the website if you are interested in homemade)
- 1 tsp peppermint extract
- 4 Oreo cookies – roughly cut up + extra for the top
- 3 full size candy canes – finely crushed
- 2 full size candy canes – roughly crushed + extra for the top
Instructions
- To a medium bowl, add the heavy cream. Whip on high with a hand mixer until soft peaks are achieved. Add the sweetened condensed milk and peppermint extract and continue whipping for another minute. Add the Oreo pieces and the finely crushed and roughly crushed candy cane pieces. Fold the Oreo and candy cane in just until incorporated.
- Pour the ice cream into a freezer safe container – I used a 6x6x2 glass container with a lid. Sprinkle the top of the ice cream with the reserved Oreo pieces and crushed candy cane. Cover the ice cream and place it in the freezer until it sets. This will take 6 to 8 hours. I leave mine in the freezer overnight.Allow the ice cream to sit at room temperature for about 10 minutes before scooping and serving.
