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In a saucepan, heat 1 can of coconut milk with ½ cup of honey over medium heat. Stir off and on, until the mixture thickens, about 20-30 minutes.
Remove from heat and let it cool.
In a stand mixer, whisk 2 cups of heavy cream on high speed until stiff peaks form.
Fold in the homemade condensed milk, vanilla extract, and crushed cookies.
Pour the mixture into a freezer-safe container.
Cover and freeze for several hours or overnight until solid.
When ready to serve, take the ice cream out of the freezer and let it sit to soften to your desired consistency. It should be ready to scoop right away!