Pretty Delicious Life

0 Over low heat, pour canned coconut milk +cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
1 While still heating, stir in vanilla bean paste, monk fruit and salt, whisking again to combine.
2 Remove from heat and whisk in gelatin/agar agar vigorously until it has fully dissolved into the coconut milk ice cream base, about 30 seconds.
3 Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
4 Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
5 While ice cream is churning, add Oreos to a food processor and pulse to crush. Be careful not to blitz too finely; you will still want pieces of the cookie to remain intact.
6 During the last minute of your churning process, add in crushed Oreo pieces and allow the machine to mix in until combined.
7 Spoon ice cream into pint containers and freeze for at least 2-3 hours prior to serving.