Vegan Cookies and Cream Ice cream


  • 1 large Japanese sweet potato (14 ounces), cooked and cooled, skin removed*
  • 1 can coconut cream
  • 2 tsp vanilla extract
  • 1 batch Paleo Vegan Oreos or 10 vegan Oreos, broken up
  • optional: 1/4 cup maple syrup


  1. In a large food processor, puree the sweet potato until smooth.
  2. Add in the coconut cream and vanilla (optional add-in of the maple syrup, but I found the ice cream to be sweet enough! Test it out in the food processor with just the coconut cream and vanilla, and if you’d like it a little sweeter, you can add in the maple syrup).
  3. Add in the crumbled Oreo cookies into the ice cream batter and stir in with a spoon.
  4. Pour the ice cream batter into a parchment-lined 9″ baking loaf tin and sprinkle on any extra cookies.
  5. Place the ice cream in the freezer for 4-6 hours or until hard. To scoop, let soften at room temperature for 15 minutes.
  6. Enjoy!