This recipe came about as a special request from a young man by the name of Max. He wanted an Oreo Ice Cream and his mom wanted to provide this for him but in a raw, healthier version… so she came to me and asked if I could do just that. And this is the end result. :)
I hope it meets the approval of Max. I did my best to get the textures and flavor as close as possible. Just ask Bob… I made four different batches of just the cookie part, trying to perfect that. He has been eating Raw-E-O Cookies for several weeks. hehe
The striking part to this whole process is that fact that it has been over 10 years since I have even had an Oreo cookie, let alone the ice cream version. So I was doing my best by going off memory.
At one point, Bob bought some gluten-free “oreo” cookies to see how mine were measuring up. He ate one of those, gave the rest away and declared mine as waaaaay better. We are unable to taste against side by side with a true Oreo because we don’t eat gluten or any of the other 30+ ingredients that used in making the commercially made cookies.
To make this recipe, you will need to make three components. The cookie dough, which requires dehydrating, the frosting cream for the center of the cookie and the ice cream. The cookie recipe will make more cookies than what is needed for the ice cream but is that really such a bad thing? :) I made several other cookie recipes while trying to perfect this recipe. I will release those as well. Each one is a little different in the ingredients I use. But the cookie recipe that I posted below is the one that got thumbs up for the my “oreo” ice cream.
Thank you Max for giving me such a fun challenge I hope you enjoy this!
Ingredients: yields 1 quart
- 1 cup cashews, soaked 2 + hours
- 1 1/3 cup almond milk
- 1/3 cup raw agave nectar
- 2 tsp vanilla extract
- 1 squirt liquid stevia
- 1/8 tsp sea salt
- 1/2 cup raisins
- 1 vanilla beans, seeds only
- 2 Tbsp cold-pressed coconut oil
Cream center: yields 2 1/2 cups
- 1 cups cashews, soaked 2+ hours
- 3/4 cups thick coconut milk, fresh or canned
- 1/4 cup maple syrup
- 1 Tbsp vanilla extract
- 1/8 tsp sea salt
- 1/2 cup coconut oil, melted
- 1 Tbsp lecithin powder or liquid
- In the food processor, fitted with the “S” blade, pulse together the almond pulp, ground flax, cacao powder, coconut, coconut flour and salt.
- Add the agave, vanilla and stevia. Pulse together until a thick batter forms.
- To roll out the cookies, place the batter in the center of a teflex sheet and cover with another teflex sheet. Roll out till 1/4 ” thick. Using a circular cookie cutter, cut out as many circles as you can. Transfer the cookies to the mesh sheet that come with the dehydrator.
- Gather the dough scraps and repeat the rolling out process to continue to make cookies, until all the batter is used up.
- Dehydrate at 115 degrees (F) for 10-16 hours or until dry. The time frame will depend on the humidity, your machine, and how full it is.
- Once done dehydrating, allow to cool to room temperature before frosting.
- After soaking the cashews, drain and rinse them well. Set aside.
- In a high-speed blender combine in order; coconut milk, maple syrup, vanilla, salt and cashews. By placing the liquids in first, it helps the blades spin more easily. Blend until creamy and you don’t feel any grit in the frosting. Depending on the blender, this may take anywhere from 1-5 minutes.
- While the blender is running and a vortex is in motion, drizzle in the coconut oil. Make sure that it gets well incorporated.
- Now add the lecithin and process just until mixed in.
- Place the frosting in an airtight container and place in the fridge for 2-4 hours to firm. I tend to put mine immediately into my piping bag (placing a piece of tape of the piping tip so it doesn’t ooze out). Then when I am ready to pipe the frosting onto the cookies, I just take it out and let it sit at room temp for about 15-30 minutes to soften just a bit. If you frosting gets to soft, just place back in the fridge till it firms up some.
- This will keep for 3-5 days.
- After soaking the cashews, drain and rinse them.
- In a high-powered blender add; almond milk, agave, vanilla, stevia, salt and raisins. Blend until it is smooth and creamy. Stop the blender occasionally to test the batter for grittiness by rubbing a little batter between your thumb and finger. If you feel any grit, continue the blending.
- Then add the vanilla bean seeds and the coconut oil. Blend until incorporated.
- Pour the ice cream batter into the ice cream machine and following your manufacturer’s instructions.
- Place the cookies in the freezer to harden before adding them into the ice cream. This will prevent them from crumbling and falling apart when stirring them into the ice cream.
- Once the cookies are hard, remove from the freezer and cut into bites sized pieces. This recipe makes more cookies than what will be needed for the ice cream. Put in as many or as little as you want.
- Make the ice cream. When it is done in the ice cream machine (still soft serve consistency) add the cookie chunks and stir together.
- Place in freezer-proof containers and freeze. You can eat right away or freeze it to harden.
- If your ice cream is in solid form, let it rest on the counter top for 15 +/- minutes to soften a bit for pleasurable eating. :)
There are so many fun ways to serve ice cream. Below, I filled some 1/2 pint,
freezer-safe jars with today’s treat. I then pressed a whole cookie on top.
These jars are perfect for single servings! No extra dirty dishes when it comes
to serving up your favorite ice cream with others, or yourself. :)