Whipped coconut cream is the whole trick here — beaten until it holds soft, billowy peaks, then sweetened with powdered sugar and vanilla for a base that's every bit as creamy and scoopable as a classic churned custard. Crushed chocolate sandwich cookies get folded straight into that fluffy base, so every scoop is loaded with little pockets of cookie and dark chocolate crumb, with extra sprinkled over the top for crunch. It all gets packed into a loaf pan, pressed with plastic wrap to keep ice crystals away, and frozen until firm enough to slice into clean, thick scoops. No ice cream maker, no fuss — just a few simple steps between you and a rich, cookies-studded pint. It's a genuinely satisfying dessert that fits neatly into a dairy free freezer stash, and it tastes indulgent enough that no one will guess how simple it was to make.
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Open the chilled cans of coconut cream and scoop only the thick, solidified cream into a large mixing bowl, leaving behind any liquid at the bottom of the cans.
Beat the coconut cream with a hand mixer or stand mixer on medium-high speed for 2–3 minutes, until it is light and holds soft peaks.
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