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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.