Peanut Butter Oreo Ice Cream (vegan)
Enjoy this easy to make Peanut Butter Oreo Ice Cream! An entirely dairy-free treat made on the base of bananas. Smooth homemade vegan ice cream that is loaded with all the oreo, peanut butter and chocolate good-ness. An indulgent treat that is perfect for summer time!
Servings: 4 servings
Equipment
- food processor, or high speed blender
Ingredients
- 4 frozen bananas
- 1 tablespoons vanilla extract
- 2 tablespoons vegan yogurt
- 10 crushed oreo cookies
- 4 tablespoons peanut butter
- 1 cup plant milk (eg almond, coconut, oat)
- ¼ cup chopped nuts, like pecans or peanuts optional
Garnish
- crushed oreo cookies
- nuts, chopped
Instructions
- Crush oreo cookies into little pieces. Best way to do this is adding the cookies to your food processor, or blender, and pulse a couple of times. To prevent cookies from sticking to the blades put cookies into freezer for 30 minutes prior blending. Alternatively you could crush them by hand in a silicone bag. Set crushed cookies aside.
- Add your frozen banana banana to cleaned food processor and blend until smooth. Then add and blend remaining ingredients, except nuts (if using) and cookies. Once smooth add crushed cookies and nuts and pulse for several times until they are well incorporated, but still chunky.
- Transfer to bowls and top with more oreo and nuts if wished. Serve immediately or stick into freezer for another 15 minutes to a maximum of 2 hours.
Notes
Can I store the nice cream in the freezer for longer than 2 hours? This is a soft serve ice cream, that is supposed to be eaten and served right away. It tastes best immediately after making it. It keeps soft and edible for around 2 hours in the freezer, after that it will harden extremely. If you decide to store it for longer than 2 hours anyway, make sure to store it in a freezer friendly container. In a freezer friendly container it keeps fresh for around 3 months. However put it out of the freezer 20 - 30 minutes before serving, since it will need a moment to soften and defrost.