Cookies and cream icecream - vegan and gluten free.

Vegan cookies and cream ice cream

Vegan and gluten free cookies and cream ice cream - that's just like the real thing.
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Course: Sweet treats
Cuisine: Gluten free, Vegan
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6
Calories: 241kcal
Author: Quite Good Food


For the cookie crumbs:

  • 1/4 cup ground almonds, (almond meal)
  • 1/4 cup oat flour, (I made my own by putting rolled oats in the blender, check label if gluten free)
  • 2 tbsp cocoa
  • 2 tbsp soft brown sugar
  • 2 tbsp dairy free spread, or coconut oil (whichever you prefer)

For the ice cream:

  • 1 1/2 cups aquafaba, liquid from one can of chickpeas
  • 6 tbsp brown rice syrup
  • 1 tsp vanilla paste
  • 1 can coconut cream, (full fat, chilled overnight in the fridge)


For the cookie crumbs:

  • Preheat oven to 180C (350F) fan bake.
  • Put all ingredients into a baking dish and use your fingers to rub together until everything is well mixed and clumpy. Spread evenly (but ensure there are plenty of clumpy bits).
  • Bake for 5 minutes, give it a stir, then bake for another 5 minutes. If your oven tends to cook hot, then keep a close eye on the crumbs as they can burn easily.
  • Remove from oven and leave to cool at room temperature (this won't take long - maybe half an hour). If you used coconut oil, put the crumbs in the fridge for another hour to firm up.

For the ice cream:

  • Open your can of coconut cream and carefully spoon out the thick part into another dish so that it's ready when you need it. Well chilled coconut cream will separate into a thin clearish liquid, and the very thick coconut cream. If it's all liquid when you open the can, put it back in the fridge until thick enough to separate. Use the thin liquid in a smoothie so it doesn't go to waste.
  • Start the aquafaba with a perfectly clean mixing bowl. Add the aquafaba and whip it with an electric beater. It will take longer than egg whites, but after about 10 minutes you'll have stiff peaks. Once it's reached the stiff peak stage, whip in the vanilla paste, then slowly add the brown rice syrup while continuously whipping.
  • Add the coconut cream and continue to whip for a minute or two. The mixture will deflate and become a lot more liquid. Don't worry!
  • Add the cookie crumbs and quickly stir through (you don't want them to break up too much).
  • Pour the mixture into a loaf tin, cover and freeze overnight.
  • Remove from the freezer five minutes before serving.


Nutrition information is approximate - based on using coconut oil for the biscuit crumb, and does not include aquafaba as no nutritional information is available for it at this time.

Nutrition information

Calories: 241kcal | Carbohydrates: 25.6g | Protein: 3.1g | Fat: 16.6g | Saturated Fat: 12.8g | Cholesterol: 0mg | Fiber: 2.3g
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