Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

No-Churn Samoas Cookie Caramel Ice Cream (Vegan)

Are there any samoas fans in the house? Because I’ve got a life-changer for you guys!

So confession, I never really wanted to be girl scout. I mean, a ballerina, yes! A gymnast, for about five minutes until I realized being able to do the splits would probably a requirement. Oh, and I dreamed of being a tester for a toy company every time I watched Tom Hanks battle it out with silly string and dance chopsticks on FAO Schwarz giant piano (come on, you know you did that too).

In fact, I didn’t ever consider a girl scout being something that I could be. I kind of remember thinking that the girl scouts on our cookie boxes were like real-life versions of little debbie or something so, as to whether or not I would have wanted to be one, I’m not sure. I did love spending time outside when I was growing up but nothing too extensive.

Actually, would it completely ruin my credibility as an outdoorsy girl if I admitted that I’ve never slept in a tent? It’s not that I never wanted to do a real deal, roughing-it-style vacation, but camping trips when I was growing up were more of a mixture between the novelties of a real camping trip like s’mores and campfires and the conviences of home like hot showers and electricity. Hey, I can’t help that we had an RV when I was little. I have to admit though, it was really fun being able to drive up and down the country and sleep in our own beds at the same time. Yeah, I totally miss those days sometimes, but that being said you can see why it was hard for my parents to ever want to go on a traditional camping trip when we had a house on wheels and usually an infant to take care of at the same time.

I feel like I made up the difference when I was a little older and we started our own small farm/goat dairy. I’d spend almost my entire day outside between milking the goats in the morning, then attempting to grow a garden in the extremes of our Northern Idaho climate, plus all the chicken-chasing in between. See, I’m not a total urban girl, I’m versatile. Unfortunately though, girl-scouting will never be on my resume, but that doesn’t mean it’s too late for me to get in on the cookie baking, right? I used to love the samoas when my mom would get them.

I’ve had samoa flavor stuck in my head all week but I’ve already tried making just the cookies at home so I wanted to turn the flavor into something new and what could be better than ice cream! What I did was take the concept of a shortbread cookie covered in caramely toasted coconut and chocolate and turn it around. So this is a rich a creamy caramel ice cream base stuffed with a generous amount of shortbread cookie pieces, toasted coconut shreds, and chocolate chunks. I used homemade caramel for the ice cream but that’s one place you can short-cut and use premade caramel sauce.

Okay, and one more thing, in case you’ve never tried making ice cream at home you should probably realize that is does require heating first, then cooling down and freezing time so it’s not an instant thing. Like, if you have zero patience then maybe a milkshake is a better plan for you try first. However, the good news is that if you start right now, or at least as soon as you can, it will be perfectly timed for the weekend. And for reals guys, what could be a better way to spend it than with a spoon and a decadent bowl of this stuff?……ooooh and some movie marathons! Are you in? Great!

No-Churn Samoas Cookie Caramel Ice Cream (Vegan)

Take your favorite girl scouts cookie to the next level and make this simple ice cream at home!

Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 3 hours
Total Time 55 minutes
Servings 8 - 12 servings


Homemade Caramel:

  • 1/4 cup coconut cream *see note
  • 1 1/2 cups plant-based milk
  • 2 tablespoons vegan "butter"
  • 1 1/2 cups brown sugar
  • 2 teaspoons vanilla extract
  • pinch of salt

Ice Cream:

  • 1 1/2 cups caramel recipe above
  • 3/4 cup brown sugar
  • 3 13.5 ounce cans full-fat coconut milk
  • 1/3 cup cornstarch
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 2 cups coconut cream if possible, place in freezer for 30 minutes before whipping

Shortbread Pieces:

  • 1 stick vegan "butter"
  • 1/2 cup organic cane sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 1/2 cups unsweetened dried coconut shreds
  • 1 cup 150g dairy free semi-sweet chocolate chunks or chips


Homemade Caramel:

  1. Combine sugar, milk, cream, and "butter" in a medium saucepan over high heat and bring to a soft boil, stirring gently. Reduce heat to medium-low and continue stirring often (every 60 - 90 seconds), scraping down any sugar that begins to crystallize on sides until caramel is thickened and smooth, it should take 12 to 15 minutes depending on your stove.

Ice Cream:

  1. Stir coconut milk and sugar in a large bowl until sugar is dissolved. Add caramel, cornstarch, and salt and pour into a medium saucepan. Stir for about 8 minutes over low heat until it starts to boil, stirring constantly with a whisk. Once boiling continue stirring for about a minute until it's thick enough to coat the back of a spoon. Remove from heat and add vanilla. Pour through a fine mesh strainer into a seal-able container. Cool for about 30 minutes then cover and place in refrigerator for about 4 hours until very cool.

Shortbread Pieces:

  1. While your ice cream mix is chilling out, make your shortbread and toast your coconut. Preheat oven to 350 degrees F (180 C) and lightly grease a 8x8 inch glass pan (or similar sized pan). Beat butter and sugar together until creamed, then scrape sides of bowl and add salt, vanilla, and flour and mix until evenly combined.
  2. Press into prepared pan and bake for 12 - 14 minutes until top and edges are golden brown. Remove and cool. Once cooled chop into small little chunks to add to the ice cream later.
  3. Meanwhile, spread coconut out on a baking sheet and toast in oven with crust. Stir every 2 - 3 minutes until golden and evenly toasted. It should take about 6 minutes. Remove from oven and set aside to cool.

Ice Cream Part 2:

  1. After 4 hours, whip the 2 cups of chilled coconut cream until you have light fluffy peaks. Remove ice cream mixture from fridge and fold in cream. Gently fold in chocolate, toasted coconut, and shortbread pieces, then scrape the mixture into a bowl or container with lid and place in freezer to get solid overnight.

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.



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