Cookies & Cream Ice Cream

Craving that nostalgic cookies & cream flavor without the dairy or refined sugar? This homemade ice cream is ultra-creamy, coconut-based, and sweetened naturally with maple syrup and coconut sugar. Chopped chocolate sandwich cookies add the perfect crunch and flavor swirl. It’s a fun recipe to make with kids—or just a delicious way to cool down while sticking to your wellness goals.

✨ Coconut milk and coconut cream provide nourishing healthy fats that support hormone health and help you stay satiated, while the use of maple syrup and coconut sugar keeps this treat lower on the glycemic index than traditional versions. Plus, choosing cookies made with real-food ingredients (like Simple Mills) adds that indulgent flavor without the junk.

Cookies & Cream Dairy-Free Ice Cream

Servings: About 1 pint
Prep Time: 10 min active, plus chill time
Churn Time: 35–40 minutes

Ingredients:

  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (5 oz) can coconut cream
  • 1/4 cup pure maple syrup
  • 2 tbsp coconut sugar
  • 1 tsp tapioca starch or arrowroot flour
  • 1/8 tsp sea salt
  • 1 tsp pure vanilla extract
  • 12 chocolate sandwich cookies, chopped

Instructions:

  1. Add all ingredients except cookies to a blender and blend until smooth.
  2. Chill the mixture in the fridge overnight (or at least 6–8 hours).
  3. If using an ice cream maker, freeze the insert bowl overnight in advance.
  4. When ready, place the frozen bowl into the machine and pour in the chilled mixture. Churn for 20–25 minutes, until it starts to thicken.
  5. Add chopped sandwich cookies and churn another 15 minutes, or until thick and creamy.
  6. Transfer to a freezer-safe container and freeze until firm.
  7. Before serving, let sit at room temp for 5–10 minutes for easy scooping. Run your scooper under hot water for perfect scoops!

Tip: I love using Simple Mills Cocoa Nut Butter Sandwich Cookies. They’re gluten-free and sweetened with coconut sugar—no weird additives.