Just a quick disclaimer, I LOVE all things cheese, milk, butter, etc. In fact, I grew up on a dairy farm. However, I created this recipe because every so often in the Eastern Orthodox Church, we fast from dairy and meat foods. Additionally, as I created this recipe, it happens to be the second week of Great Lent. So, I’ve come up with this chocolate Oreo ice cream recipe for those who are following the fast, and or have dietary restrictions!
Since, I’m currently postpartum and nursing, I don’t have to necessarily abstain from any food. In fact, it is encouraged by most priests and spiritual fathers that pregnant and post-partum women each their regular diets during fasting periods. However, I think that this Vegan Chocolate Oreo Ice Cream is so good that I eat it regardless.
Why coconut cream for chocolate Oreo ice cream?
First off, I personally think that coconut is delicious, and that coconut and chocolate are a great flavor duo. In addition, coconut cream is a wonderful source of protein as well as antioxidants, folate, magnesium, and more.
For the source I used and additional information click here.
What does chocolate Oreo ice cream taste like?
Also, I just know that you’ll love this recipe. The coconut cream gives a smooth, yet rich, texture, while the Oreos and the cocoa complement each other. Not only is this recipe delicious, but it is also so easy to make. So, you save yourself a trip to the store, drive-thru, gas station, etc, when you make this recipe.
I would like to also add, this chocolate Oreo ice cream is about the same consistency as pudding. So it’s a little more thick then your average ice cream!
In fact, this ice cream would also make the perfect substitute for a “dirt dessert” treat. Just add extra finely crushed Oreos and vegan gummy worms as your ice cream toppings!
Ingredient variations.
Feel free to use heavy whipping cream instead of coconut cream if you would like.
I use Dutch Process cocoa powder because it doesn’t have a bitter taste to it like some cocoa powders do. However, you could use any cocoa powder you have and use the same measurements that I have in this recipe for the Dutch Process cocoa.
Lastly, you should be able to use generic brand “Oreos” too if you’d prefer.
What type of jar to use.
You should be able to use any jar that is freezer safe. Make sure that you carefully check labels and jar descriptions when picking out a jar to use or buy.
I really like these mason jars- Bormioil Rocco Quattro Stagioni. Not only are they pretty, but they are the perfect size. However, just make sure that if you get these jars, you screw the lid on tight enough. Otherwise, they will leak when you are shaking the ice cream mixture together.
Be sure to thoroughly mix the coconut cream.
Also, you might noticed when you first open your can of coconut cream, that the cream is on top and the liquid is on the bottom. Don’t worry! Just be sure that you mix the cream and liquid together with a whisk, or even a spoon, until uniformly mixed together.
Equipment for Vegan Chocolate Oreo Ice Cream.
Freezer Proof Jar: at least 8 fluid ounces big
Whisk (or spoon)
Ingredients for Vegan Chocolate Oreo Ice Cream.
About 5 Oreos (plus a couple more for a topping- optional)
2 Tablespoons of Cane Sugar
1 Cup (8oz) of Coconut Cream
Pinch of Salt
2 Tablespoons of Dutch Process Cocoa
How to make Vegan Chocolate Oreo Ice Cream.
Begin by opening your can of coconut cream and stirring it together until mixed evenly.
Then, get a Ziplock sealable bag and add your Oreos to it. Use a rolling pin to crush the Oreos to your desired consistency. Set aside.
Now, in a small mixing bowl, add your sugar, pinch of salt, coca powder, and crushed Oreos.
Next, add half of your coconut cream to the jar and half of the crushed Oreo mixture to the jar. Gently mix everything together.
And then, add the final half of the coconut cream and the crushed Oreo mixture and mix again.
Next, screw the lid to the jar on tight and shake the jar for about five minutes to really incorporate everything together one last time.
Once five minutes of shaking the jar is done, put the jar in the freezer for at least four hours. After at least four hours, remove the jar of chocolate Oreo ice cream and let it thaw for twenty to thirty minutes.
Finally, add more crushed Oreo to the top, optional, or any other favorite ice cream toppings and enjoy!
Vegan Chocolate Ice Cream: In a Jar
Equipment
- Freezer Proof Jar: at least 8 fluid ounces big
- Measuring Cup and Spoons
- Whisk (or spoon)
Ingredients
- About 5 Oreos plus a couple more for a topping- optional
- 2 Tablespoons of Cane Sugar
- 1 Cup 8oz of Coconut Cream
- Pinch of Salt
- 2 Tablespoons of Dutch Process Cocoa
Instructions
- Begin by opening your can of coconut cream and stirring it together until mixed evenly.
- Then, get a Ziplock sealable bag and add your Oreos to it. Use a rolling pin to crush the Oreos to your desired consistency. Set aside.
- Now, in a small mixing bowl, add your sugar, pinch of salt, coca powder, and crushed Oreos.
- Next, add half of your coconut cream to the jar and half of the crushed Oreo mixture to the jar. Gently mix everything together.
- And then, add the final half of the coconut cream and the crushed Oreo mixture and mix again.
- Next, screw the lid to the jar on tight and shake the jar for about five minutes to really incorporate everything together one last time.
- Once five minutes of shaking the jar is done, put the jar in the freezer for at least four hours. After at least four hours, remove the jar of chocolate Oreo ice cream and let it thaw for twenty to thirty minutes.
- Finally, add more crushed Oreo to the top, optional, or any other favorite ice cream toppings and enjoy!
Notes
Tips & Tricks.
If you don’t want to wait twenty to thirty minutes for the ice cream to thaw, you could use a microwave. As long as your jar is microwave safe, add it to the microwave and leave it in there for intervals of about 15 seconds. Be sure to really keep an eye on it if thawing with the microwave.
Also, make sure that you layer the ingredients in the jar when making the ice cream. This will help you to mix everything together more easily.
How to Store.
Vegan Chocolate Oreo Ice Cream in a Jar, should stay good for up to a couple months if in an air tight container. However, I recommend eating it within a week of making it. Also, it wouldn’t be a bad idea to label the ice cream, that way you know when you made it.
Topping Ideas.
Vegan Gummies
Nuts
Coconut Flakes
Fruit (such as strawberries, raspberries, or bananas)
Peanut Butter (or other nut butter)
Granola
Graham Crackers
Vegan Marshmallows or Marshmallow Fluff
Sprinkles
Shop this blog post.
My favorite measuring cups and spoons.
Beautiful, functional jars.
Good quality Dutch-Process cocoa powder.
Comment below if you made this recipe!
Also check out London Fog Ice Cream in a Jar!*
This recipe is perfect for anyone who loves Earl Grey tea.
*Note that London Fog Ice Cream Recipe is not dairy free.
This looks so good! I’ve had to be dairy free at certain times also for health reasons. Just an FYI, gluten free Oreos taste exactly the same as regular ones, so that would be an easy sub also!! 🙂
I didn’t know that. I will have to keep that in mind, thanks! 🙂
I love ice cream but need to eat healthier. This recipe looks like a winner. Your photos make me want to make this. Thanks!
OOOOHHHH!!!! I love dairy but dairy hates me lol!! I will definitely be making this!!😁