Cookies & Cream Ice Cream


Inevitably, some of your Mickeys will lose their ears, those are the dudes you crush & put in the ice cream.



  • 3 cups dairy-free creamer (I used Silk Soy)
  • 20 regular marshmallows (about ½ bag)
  • ⅓ cup sugar
  • 1 teaspoon vanilla
  • 2 T. oil ( I used avocado, canola or soy would be fine)
  • A few handfuls of crushed chocolate cookies (1/2-3/4 cup)


  1. Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this)
  2. Heat for 1-2 minutes, until soft and puffy.
  3. Whisk the soft marshmallows with ½ cup soy creamer until smooth. You may have to return the mixture to the microwave for another minute or so to get the marshmallows to fully melt into the creamer.
  4. Add the remaining 2½ cups of creamer, sugar and oil. Whisk until smooth and the marshmallows are all melted.
  5. Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to freeze. I have a Cuisinart that is wonderful.
  6. Add the cookie crumbs to the ice cream at the very end, transfer to a freezer container and freeze a bit before making the sandwiches.