Step 1: Blend the Ice Cream Base

In a blender, combine the chilled coconut milk, sweetened condensed oat milk, plant milk, vanilla extract, and blue spirulina. Blend until the mixture is completely smooth, creamy, and vibrantly blue. Taste and adjust—add more spirulina for a deeper color or extra vanilla for sweetness.

Step 2: Churn or No-Churn Option

With an ice cream maker:
Pour the blended base directly into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes) until it reaches a thick, soft-serve consistency.

No-churn method:
Pour the mixture into a loaf pan or freezer-safe container. Freeze uncovered for 1 hour, then stir well. Continue freezing, stirring every 30–45 minutes, for 2–3 more hours to break up ice crystals and maintain creaminess.

Step 3: Add the Mix-Ins

Once the ice cream is nearly frozen (or during the final few minutes of churning), gently fold in the chopped vegan cookie dough, chopped chocolate sandwich cookies, and chocolate chips. Mix gently to evenly distribute.

Step 4: Final Freeze

Transfer the ice cream to a freezer-safe container and smooth the top. For a firm, scoopable consistency, freeze for an additional 2–4 hours. Let it sit at room temperature for 5–10 minutes before serving to soften slightly.

Prefer soft-serve? Skip the final freeze and enjoy it right away!

Step 5: Scoop and Enjoy

Scoop into bowls, cones, or straight from the container. Top with extra cookie dough chunks, sprinkles, or chocolate drizzle for maximum fun.