Dairy Free Ube Cookies & Cream Ice Cream

This dairy free ube cookies and cream ice cream is smooth, creamy, and full of purple yam flavor.

I like making it when I want a homemade frozen treat that feels a little different from the usual flavors.

The ube gives the ice cream its bright purple color and a lightly sweet, earthy taste. Chocolate sandwich cookies add a familiar cookies and cream texture in every scoop.

This recipe is dairy free, which makes it a good option for anyone who avoids milk-based ice cream. Coconut milk and oat milk keep the base creamy without needing dairy.

It takes some chilling and freezing time, but the steps are simple. Once it is ready, let it soften for a few minutes before serving for easier scoops.

Why This Recipe Is a Keeper

Extra Creamy Texture – Full-fat coconut milk and creamy oat milk create a smooth, rich scoop without dairy.

Real Ube Flavor – Grated purple yam gives every spoonful a naturally sweet, earthy flavor and beautiful color.

Cookies and Cream Twist – Chocolate sandwich cookies add satisfying crunch and cocoa flavor to the velvety ube ice cream.

Beautiful Purple Color – Its bright purple color makes this homemade ice cream look especially fun and impressive.

Here’s What You’ll Need

For The Ube Ice Cream

• 1 cup Thawed Grated Purple Yam
• 1 (13.5 oz) can Full-Fat Coconut Milk
• 1 cup Extra Creamy Oat Milk
• 2/3 cup Cane Sugar
• 2 tbsp Cornstarch
• 1 tbsp Refined Coconut Oil
• 1 tsp Ube Extract
• 1 tsp Pure Vanilla Extract
• 1/4 tsp Fine Sea Salt

For The Cookie Crunch

• 18 Dairy-Free Chocolate Sandwich Cookies
• 2 tbsp Melted Refined Coconut Oil

How to Make It

Step 1

Combine the grated purple yam, coconut milk, 3/4 cup oat milk, cane sugar, coconut oil, and sea salt in a saucepan. Simmer gently for 12 to 15 minutes, stirring frequently, until the purple yam is completely tender.

Step 2

Blend the cooked ube mixture until very smooth. Whisk the cornstarch with the remaining 1/4 cup oat milk, then add it to the blended mixture.

Step 3

Return the ube base to medium heat and cook for 2 to 3 minutes, whisking constantly, until lightly thickened. Stir in the ube extract and vanilla, then refrigerate for at least 4 hours.

Step 4

Crush the chocolate sandwich cookies into bite-size pieces and toss them with the coconut oil. Freeze the cookie pieces for at least 20 minutes.

Step 5

Churn the cold ube base according to the ice cream maker’s directions. Add three-quarters of the frozen cookie pieces during the final 2 minutes.

Step 6

Transfer the ice cream to a freezer-safe container and scatter the remaining cookies over the top. Freeze for 4 to 6 hours, then soften briefly at room temperature before scooping.

Recipe Tips

Use Plain Grated Ube

Choose plain grated purple yam, not sweetened ube jam or a prepared ube spread. Sweetened products will make the base much sweeter and can change how thick it becomes.

Let frozen ube thaw fully before measuring it. If there is a large amount of liquid in the package, drain off only the excess so the ice cream base stays rich and creamy.

Cook the Ube Until Tender

Keep the heat at a gentle simmer and stir often, especially around the bottom and sides of the saucepan. Coconut milk is rich, so steady stirring helps the base heat evenly.

The grated ube should be completely soft before blending. Any firm pieces left at this stage can leave little bits in the finished ice cream instead of a smooth, creamy texture.

Blend Until Completely Smooth

Blend the cooked ube base long enough for the mixture to look silky and evenly purple. A high-speed blender gives the smoothest result, but any blender works if you blend in smaller batches as needed.

Pause once or twice to scrape down the sides of the blender. This helps every bit of ube blend into the coconut and oat milk base.

What to Make Next

• Dairy Free Chocolate Mint Ice Cream Sandwiches
• Dairy Free Frozen Peanut Butter Cream Pie
• Dairy Free Hot Fudge Brownie Sundae Cups
• Dairy Free Peaches & Cream Semifreddo
• Dairy Free Raspberry Cheesecake Popsicles

Popular Questions

Can I use frozen grated purple yam?

Yes. Thaw it fully first, then use it as written in the recipe. If it releases extra liquid while thawing, drain off any large amount before measuring.

Frozen grated purple yam is often the easiest option and gives this ice cream its naturally creamy texture and soft purple color.