This creamy, no-churn treat starts with full-fat coconut milk, chilled overnight so the rich cream separates and whips up into billowy, cloud-like peaks. A touch of powdered sugar, vanilla, and a pinch of salt round out the base into something that tastes remarkably close to classic soft-serve. Crushed chocolate cookie pieces get folded through in generous chunks, so every scoop brings little pockets of crunch against the smooth, fluffy base, with extra crumbs scattered over the top before it freezes solid. Packed into a loaf pan and chilled overnight, it firms up into a scoopable, freezer-case-worthy pint you'd never guess came together without an ice cream maker. Let it soften just a few minutes on the counter before diving in, and you've got a rich, cookies-and-cream classic that's a genuinely solid pick for a gluten free freezer stash.
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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.
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