A deep, rich chocolate ice cream with plenty of coconut flavor. The big chunks of Samoa cookies running through the middle, take it over the top!
In a blender, combine whole milk, Cream of Coconut and Cocoa powder. Blend until well combined.
Pour mixture into a large bowl. Stir in heavy cream.
Cover bowl and chill at least 4 hours or overnight.
Add mixture to your chilled ice cream maker and churn according to the manufactures directions, adding the coconut flakes and crumbled cookies during the final few minutes.
Once done, transfer your ice cream to a large freezer-safe container (I used a loaf pan) and smooth out the top.
Cover with two layers of plastic wrap and freeze until firm. (At least 4-6 hours)
Allow to sit on the counter for a few minutes before scooping.
This ice cream will keep in the freezer for about 5 days.
*NOTE: Do not use Coconut Milk. It won't give you the same consistency or sweetness. If you can't find Cream of Coconut (look in the mixer aisle, it is used to make Pina Coladas) you can substitute an equal amount of sweetened condensed milk and 1 teaspoon of Coconut Extract.