- In a blender, combine the light coconut milk, full fat coconut milk, dates and vanilla extract. (I also added a pinch of xantham gum at this point but that’s optional!). Drop in the 8-10 whole cookies and blend, making sure the mixture is smooth. Pour the ice cream base into a pan and mix in the crushed cookies and chocolate covered peanuts. 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.