Scoop the cream only from top of coconut milk into a large bowl and using an electric mixer, beat it on medium-high speed for 3-4 minutes.
Add Tate & Lyle Pure Cane Light Brown Soft Sugar and mix to combine. Pour the vegan condensed milk alternative and vanilla extract and whip all together for another couple of minutes.
Reserve a small handful of biscuit pieces for the topping, then and add the rest of biscuits/ cookies into the ice cream mixture and fold them through. Transfer into freezer-friendly container, scattering the remaining biscuits on top. Cover with clingfilm and freeze for 6-8 hours.
Remove the ice cream from the freezer 10 minutes before serving. Scoop & enjoy!