Description
A simple and delicious vegan Oreo ice cream recipe that uses frozen bananas as a creamy base, combined with Oreo cookies, peanut butter, and peanuts for added texture and flavor. This no-churn, dairy-free dessert can be whipped up in minutes and is perfect for a quick vegan treat.
Ingredients
Base Ingredients
- 4 ripe bananas, cut into slices and frozen for at least 12 hours
Add-ins
- 8 Oreo cookies
- 1 tablespoon chunky peanut butter
- 1 tablespoon peanuts
Instructions
- Blend the base: Put the frozen banana slices, chunky peanut butter, and three of the Oreo cookies into a blender. Process until smooth. If needed, add a little almond milk or another plant-based milk to help the blending process and achieve a creamy texture.
- Add Oreo pieces: When the nice cream is smooth, add three more Oreo cookies to the blender and pulse for about three seconds to incorporate chunks without fully blending them in.
- Serve and garnish: Spoon the nice cream into two cups. Top with the remaining two Oreo cookies (crumbled), the peanuts, and some banana slices for extra crunch and decoration. Enjoy immediately!
Notes
- Use ripe bananas that have been frozen for at least 12 hours to ensure a creamy texture.
- Add plant-based milk sparingly to avoid making the ice cream too runny.
- You can substitute Oreo cookies with any vegan chocolate sandwich cookies if preferred.
- For best texture, pulse the extra Oreos briefly to keep chunks.
- Serve immediately as the ice cream softens quickly at room temperature.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
