Place an 8x8-inch loaf pan in the freezer to chill.
In a high-speed blender or food processor, add your coconut milk, cashew butter and sticky sweetener of choice and blend until smooth and creamy. Stir through your crushed cookie pieces.
Pour your ice cream mixture into the loaf pan and place in the freezer. Regularly stir the ice cream (every 15-20 minutes) until frozen. Once ready to enjoy, allow to thaw at room temperature for 20 minutes before scooping.
* To keep it keto-friendly, I used a monk fruit sweetened maple syrup. You can use pure maple syrup, agave nectar or honey (not strictly vegan).** Try to use a crispy cookie, to avoid it being soggy in the ice creamNo Churn Keto Cookies and Cream Ice Cream (Paleo, Vegan) is best enjoyed within one day. If it is over-frozen, re-blend once thawed and enjoy soft serve style.