Chill the coconut milk in the refrigerator overnight. This will cause the coconut cream to separate from the water.

After the coconut milk has chilled, open the cans and scoop the thick cream into a blender or food processor. Pour the coconut water into a separate bowl (you can save it for smoothies or other recipes).

Add the sugar, vanilla extract, and salt to the blender with the coconut cream.

Blend the mixture until it’s smooth and creamy. If you’re using vodka, add it to the mixture and blend once more. This step will incorporate air and make the ice cream smoother and lighter.

Pour the mixture into a large bowl and refrigerate for at least 2-3 hours until completely chilled.

Once the mixture is chilled, churn it in your ice cream maker according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour the mixture into a large dish and place it in the freezer. Every half hour for the next two hours, stir the ice cream to help keep it from becoming too icy.

A few minutes before the churning is complete, add the crushed cookies to the ice cream maker so they get evenly distributed throughout the ice cream. If you’re not using an ice cream maker, just stir them in by hand.

Transfer the ice cream to a lidded container and freeze for at least 4 hours or until it’s firm enough to scoop.

Serve your dairy-free cookies and cream ice cream as it is or with some extra crushed cookies on top for garnish.