This dreamy no-churn ice cream starts with chilled coconut cream, whipped until it's light and airy and holding soft peaks, then sweetened with powdered sugar and a splash of vanilla for that classic sweet-cream flavor. Crushed chocolate sandwich cookies get folded through in generous swirls, with extra scattered right on top before the whole thing goes into the freezer to firm up overnight. The result is a scoopable, creamy base studded with little pockets of cookie crunch in every bite. No churning, no ice cream maker, and no fuss — just a loaf pan, a mixer, and some patience while it sets. It's rich, dreamy, and packed with texture, and it fits neatly into a gluten free freezer stash. Scoop it straight from the pan after a short rest on the counter for that perfect soft-serve consistency.
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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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