Go Back
+ servings
Samoas cookies ice cream in two cones in a glass with ice cream container in the background

Samoas Cookies Ice Cream Recipe (Vegan, Paleo)

A healthy summer treat recipe inspired by Samoas cookies, the Girl Scout Cookie favorite. Paleo and vegan with a creamy caramel ice cream base, lots of toasted coconut, crunchy shortbread cookie pieces, and a rich fudge layer, this healthy ice cream is actually super easy to make! Makes about 5-6 cups.

Course Dessert
Cuisine American
Keyword healthy, ice cream, paleo, samoas cookies, vegan
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 hours
Total Time 50 minutes
Servings 12 servings
Calories 405 kcal


Caramel Sauce


  • 3/4 cup coconut flour
  • 1 tablespoon arrowroot flour
  • pinch of salt
  • 1/4 cup + 1 tablespoon refined coconut oil melted
  • 2 tablespoons maple syrup

Ice Cream Base

Coconut and Fudge Layers


Make your caramel:

  1. Combine all caramel ingredients in a small to medium microwave-safe bowl (I use a soup bowl). Microwave on high 1 minute, then stir. Microwave 2 minutes, stir. Microwave 1 minute, stir. Microwave 1 more minute, stir. Done! If at any point your caramel is looking thickened, you can finish microwaving at that point. It takes that 1-2-1-1 process to produce the best caramel in my microwave. Let caramel cool completely.

Make your shortbread:

  1. Stir together all ingredients and press into a parchment-lined loaf pan. Bake at 325º F for 15 minutes or until edges are turning golden brown. Remove from oven and let cool slightly, then crumble into bite-sized pieces. Return to oven and bake another 10 minutes.

Make your ice cream base:

  1. Blend all ingredients together in a high-speed blender until very smooth. Stir in cool caramel sauce and chill completely. Once chilled, freeze in an ice cream maker according to manufacturer’s directions.

Make your fudge layer:

  1. Place chocolate chips in a medium microwave-safe bowl. Microwave 1 minute then stir very well. Continue microwaving in 30-second bursts, stirring completely between bursts, until chocolate is melted. Stir in coconut cream until melted and smooth. If your fudge looks a bit grainy, that’s OK.
  2. Toast your coconut: Add coconut to a skillet and, over low to medium-low heat, toast until golden brown on both sides, stirring frequently. Transfer to a bowl.
  3. When your ice cream in the maker has the consistency of soft serve, remove from maker and transfer to a large bowl. Stir in coconut, reserving 2 tablespoons for garnish.
  4. Fold in shortbread pieces.
  5. Spoon half into a loaf pan then top with all the fudge layer, reserving 2 tablespoons for garnish. Smooth fudge layer evenly over bottom layer of ice cream.
  6. Top with the remaining ice cream, then garnish with reserved toasted coconut. Transfer reserved fudge layer to a small plastic bag, snip off the end, and drizzle on top of toasted coconut garnish. Transfer to freezer and let freeze until hard, about 4 hours.

Recipe Notes

If you have a high-speed blender like a Vitamix, you don't necessarily need to soak your cashews.

Nutrition Facts
Samoas Cookies Ice Cream Recipe (Vegan, Paleo)
Amount Per Serving
Calories 405 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 23g144%
Sodium 24mg1%
Potassium 208mg6%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 19g21%
Protein 4g8%
Vitamin C 0.4mg0%
Calcium 46mg5%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.