Pirate’s Booty Ice Cream


  • 1 can light coconut milk
  • 1 can full fat coconut milk
  • 5 dates
  • 1 tablespoon vanilla extract
  • 1/2 cup chocolate covered peanuts
  • 8–10 chocolate sandwich cookies (whole)
  • 5–6 chocolate sandwich cookies (crushed)


  1. In a blender, combine the light coconut milk, full fat coconut milk, dates and vanilla extract. Drop in the 8-10 whole cookies and blend, making sure the mixture is smooth.
  2. Pour the ice cream base into a pan and mix in the crushed cookies and chocolate covered peanuts.
  3. Freeze for at least 4 hours, or until firm. Before serving, you may need to let the ice cream set out to thaw for a few minutes.

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03 Sep 2019

By Heart of a Baker

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