Creamy Vegan Cookie Monster Ice Cream
A rich and creamy vegan ice cream featuring a smooth cashew and coconut base with crunchy vegan chocolate chip cookie chunks and a vibrant blue color from spirulina powder. Perfect for a playful, indulgent, and plant-based treat.
- Prep Time: 10 minutes (plus 4 hours soaking time)
- Cook Time: 5 minutes blending + freezing time
- Total Time: 5 hours 15 minutes (including soaking and freezing)
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Vegan, Plant-Based
Ingredients
- 1 ½ cups raw cashews, soaked for 4 hours or overnight
- 1 cup canned coconut cream (thick part only)
- ¾ cup almond milk (or any plant milk of choice, unsweetened)
- ½ cup maple syrup
- 2 tsp pure vanilla extract
- 1 tsp spirulina powder (optional but recommended)
- Pinch of salt
- 1 ½ cups vegan chocolate chip cookies, roughly chopped
- 1 tbsp all-purpose flour or gluten-free flour
Instructions
- Soak the cashews in enough water to cover for at least 4 hours or overnight.
- Chop the vegan cookies into bite-sized pieces and toss lightly with 1 tablespoon of flour to prevent sinking. Set aside.
- Drain the soaked cashews and add to a high-speed blender with coconut cream, almond milk, maple syrup, vanilla extract, spirulina powder, and a pinch of salt. Blend until super smooth and creamy, about 2-3 minutes, scraping down sides as needed.
- Pour the mixture into a bowl, cover, and refrigerate for at least 1 hour to thicken and chill.
- Gently fold the cookie chunks into the chilled ice cream base with a spatula, distributing evenly.
- Pour the mixture into a freezer-safe container. If using an ice cream maker, churn according to manufacturer’s instructions until soft-serve texture forms, then freeze for an additional hour. Without a machine, freeze for 4-5 hours, stirring every 30 minutes to break up ice crystals.
- Let the ice cream soften at room temperature for 5-10 minutes before scooping and serving.
Notes
Soak cashews thoroughly to avoid gritty texture. Toss cookie chunks in flour to prevent sinking and sogginess. Stir every 30 minutes during freezing if not using an ice cream maker to maintain smooth texture. Adjust spirulina powder to taste to avoid bitterness. Let ice cream soften 5-10 minutes before serving for best scoopability.
Nutrition
- Serving Size: Approximately ½ cup
- Calories: 220
- Sugar: 14
- Fat: 15
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
Keywords: vegan ice cream, cookie monster ice cream, dairy-free dessert, plant-based ice cream, homemade vegan ice cream, spirulina ice cream, cashew ice cream, vegan chocolate chip cookies