Active Time: 10 min
Full Time: 6 hours
Add coconut cream, to a blender and mix on high for 2-3 minutes.
Add in the creamer, Drizzle, salt, and vanilla extract, and pulse for about 15 seconds.
Pour mixture into a freezer-safe container. Swirl the cookie butter into the mixture using a spoon or butter knife, and freeze for 6 hours.
Remove from freezer, scoop into bowl, top with crushed speculoos cookies, drizzle some extra Drizz on top, and enjoy!