Go Back
+ servings
dairy free mini oreo pies

Mini Cookies and Cream Ice Cream Pies.

Kelly Roenicke
These cute little ice cream pies are an easy no-bake dessert that's just right for summer!
5 from 2 votes
Prep Time 10 minutes
Freezing Time 1 hour
Total Time 10 minutes
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 8
Calories 192 kcal

Ingredients
 
 

  • 14 chocolate sandwich cookies use any brand that works for your dietary needs
  • 2 ½ Tablespoons vegan buttery spread
  • 2 cups non dairy ice cream I used So Delicious vanilla coconut milk ice cream

Instructions
 

  • Remove the ice cream from the freezer and let it soften for about 20 minutes.
  • Place 8 parchment cupcake liners in a muffin pan.
  • Place 12 of the chocolate sandwich cookies in a ziploc bag and seal it, removing all the air. Use a rolling pin to gently crush the cookies into crumbs.
  • Place the vegan buttery spread in a microwave safe bowl and heat in the microwave for about 20 seconds until melted.
  • Add the cookie crumbs to the melted vegan buttery spread and mix together.
  • Place some of the cookie crust mixture into each cupcake liner, and press down with the back of a spoon.
  • Spoon some ice cream on top of each crust, and smooth it out. Take the two remaining cookies and break into small pieces and sprinkle on top of the ice cream.
  • Place the muffin tin in the freezer so the ice cream pies can firm up. This should take about an hour. Enjoy!

Notes

If you can't find store bought sandwich cookies that work for you, you can try making your own chocolate sandwich cookies.
These ice cream pies should last in the freezer for about three months when stored in a freezer bag.

Nutrition

Calories: 192kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 3gCholesterol: 10mgSodium: 152mgPotassium: 124mgSugar: 17gVitamin A: 335IUVitamin C: 0.5mgCalcium: 66mgIron: 1.9mg
Keyword cookies and cream pie, dairy free no bake desserts
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!