Place all ingredients in a blender and blend smooth.
Taste and adjust to your preferred level of espresso, cacao, sweetness and/or salt.
Chill mixture for 1-2 hours (see post for how to make without an ice cream maker)
Churn mixture in an ice cream maker until thickened and no longer turning.
Sprinkle ice cream with cookie crumbles or cookie dough chunks.
Enjoy as soft-serve or transfer to a loaf pan and freeze until solid.
Notes
To store: Best served same day - freshly made. Keep frozen. Thaw on the counter to soften.Sweetener alternatives: you may sub an equal amount of coconut sugar, maple sugar, organic sugar, or ⅛ teaspoon pure stevia powder.To use a liquid sweetener: use only the coconut cream portion of the can + 2-3 Tbs maple syrup and 2-3 Tbs coconut water or other liquid. Instant espresso may be subbed for a shot of espresso. Simply reduce the coconut water by 3 Tbs. Brewed coffee may work, too, if you use double strength.