I haven’t had too many of these in my lifetime, but my wife certainly has. This re-creation got her seal of approval, and you can even hold these upside down and they won’t slip out—just like the real deal! Here we are making an Oreo-inspired flavor, but feel free to add any other mix-ins your heart desires

Dairy Queen Ice Cream Oreo Blizzard [Vegan]




Ice Cream

  • 2 cans (13.5 ounces, or 400 ml each) fullfat coconut milk (chilled)
  • 2/3 cup (230 g) agave
  • 1 tablespoon (15 ml) vanilla extract
  • Pinch of ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of salt


  • 4–5 chocolate sandwich cookies, such as Oreos or Newman-Os, or more to taste


Ice Cream

  1. Chill the coconut milk on the top shelf of the refrigerator overnight. Only use the cream from the coconut milk, reserving the water for a smoothie or something else. Then, add all the ingredients to a high-speed blender and blend just until combined. Use a tamper if needed, but be careful not to over blend, which can cause the cream to curdle and separate. Chill in a freezer-proof container overnight. Let the ice cream thaw until slightly softened. While the ice cream thaws, add the bowl from a stand mixer to the freezer for 20 minutes.


  1. Crush the cookies either in a food processor or by adding them to a zip-top bag and crushing with a rolling pin.
  2. Once the ice cream has partially thawed and the bowl is cold, add the ice cream to the bowl. Mix on medium-low speed until smooth and creamy. Gently fold in the crushed cookies. Serve immediately!


You can also use a hand mixer instead of a stand mixer, but don’t use a high speed-blender as this will obliterate the cookies and ruin the texture (at least in my humble opinion!).


    This site uses Akismet to reduce spam. Learn how your comment data is processed.