Rich, whipped coconut cream is the secret to this ice cream's impossibly creamy texture — no churning required, just a hand mixer and a little patience. Sweetened with powdered sugar and a good hit of vanilla, it whips up into soft, billowy peaks before crushed chocolate sandwich cookies get folded through for that classic cookies-and-cream crunch in every bite. A final scatter of crumbs on top adds extra texture once it's frozen firm. The loaf pan method makes scooping easy, and pressing plastic wrap right against the surface keeps it smooth and scoopable instead of icy. It's a simple, freezer-friendly treat that fits neatly into a lactose free dessert rotation without sacrificing that scoopable, nostalgic flavor.
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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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