
Cookies and cream ice cream is one of those desserts that feels almost impossible to give up when you're avoiding dairy — but this version proves you don't have to. The secret is chilled full-fat coconut milk, where the thick cream that rises to the top gets whipped into something genuinely light and fluffy, with a richness that rivals any traditional base. A touch of powdered sugar, vanilla, and salt round out the flavor before a generous fold-in of crushed dairy free chocolate sandwich cookies turns it into the real deal. The mix of coarse chunks and fine crumbs throughout every scoop means you get that satisfying contrast of creamy and crunchy in every bite. It all goes into a loaf pan with a sprinkle of reserved cookie crumbs on top, then freezes overnight into a scoopable, crowd-worthy dessert. Just let it sit on the counter for a few minutes before serving and it comes out perfectly smooth. With six servings from one batch, it's an easy make-ahead treat that nobody will believe skips the dairy entirely.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings




The night before, place both cans of full-fat coconut milk in the refrigerator upright. When ready to make the ice cream, open the cans and scoop out only the thick, solidified coconut cream from the top into a large mixing bowl, leaving the watery liquid behind. You should have about 1 1/2 to 2 cups of solid cream total.
Using a hand mixer or stand mixer, beat the coconut cream on medium-high speed for 2 to 3 minutes, until it is light, fluffy, and holds soft peaks.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
