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Cookies & Cream Ice Cream

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes (churning time)
  • Total Time: 50 minutes
  • Yield: 1 quart 1x


This dairy-free cookies & cream ice cream recipe uses the broken leftovers from the chocolate wafer cookies. It’s meant to fill the ice cream sandwiches, but you can eat this on its own too!


  • 3 cups vanilla dairy-free creamer 
  • 20 regular marshmallows 
  • 3/4 cup crushed chocolate cookies ( recipe above)


  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  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. 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 churn and freeze. I have a Cuisinart ice cream maker that is wonderful.
  6. Once the ice cream is churned and nearly done, stir in the crushed chocolate cookies.
  7. Transfer to an ice cream freezer container for storage. 


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

  • Category: Ice Cream
  • Method: Freezer
  • Cuisine: American

Keywords: dairy free ice cream, dairy free cookies and cream ice cream.