In a large bowl whisk together condensed coconut milk, almond (or coconut) milk, and shredded coconut until well combined.

Place bowl into the fridge to chill for at least 2 hours.

In another large bowl combine coconut flour, caramel sauce, maple syrup, and salt.

Using your fingers or a fork, mix until all is completely combined and you have a ball of cookie dough.

Break cookie dough up into large or small (your preference) pieces/chunks. Set aside.

Pour your chilled ice cream base into your ice cream maker and churn according to manufacturer's instructions.

A few minutes before your ice cream if finished gently and slowly throw a few pieces of cookie dough at a time into your churning ice cream until your cookie dough is dispersed throughout.

Enjoy a softer yogurt-y version of this ice cream right away; or scoop ice cream into a loaf pan; smooth the top; and then freeze for 4-6 hours before serving.

Let the ice cream sit for at least 10 minutes before scooping and serving when pulled out of the freezer.

Enjoy!