Rich coconut cream is whipped until light and fluffy, then folded with powdered sugar, vanilla, and a pinch of salt into a base that's every bit as creamy and scoopable as classic churned ice cream. Crushed chocolate sandwich cookies get folded throughout for that signature cookies-and-cream crunch in every bite, with a few extra crumbs scattered on top before it heads into the freezer. The whole thing sets up firm and sliceable in a simple loaf pan, no ice cream maker required. Give it a few minutes on the counter before scooping and you'll get that perfect soft-serve pull. It's an easy make-ahead treat that fits beautifully into a vegan freezer stash, and it tastes indulgent enough that no one will guess how simple it was to put together.
About FigFig 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!
(16k)
