This no-churn ice cream starts with chilled coconut cream, whipped until light and fluffy before it's sweetened with powdered sugar, vanilla, and a pinch of salt. Crushed chocolate sandwich cookies get folded straight in, so every scoop is loaded with those classic coarse chunks and fine crumbs, plus a final scattering on top for crunch. The whole batch freezes right in a loaf pan, no ice cream maker required, and firms up into a scoopable, creamy texture after a night in the freezer. It's rich, cool, and packed with cookie bits in every bite — a genuinely satisfying frozen treat that fits neatly into a lactose free freezer stash. Let it sit out for a few minutes before scooping and you'll get that perfect soft-serve-style texture straight from the pan.
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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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