Make the custard first, in a sauce pot, whisk together the soy milk, arrowroot powder or cornstarch, and vanilla extract, cook over low heat while stir continuously, and when you notice the mixture gets significantly thicker and there's no starch powder left then it's ready, set aside to cool down;

Add only the white part of the coconut milk, condensed coconut milk, cooled custard mixture, and blue spirulina to a blender or kitchen processor, blend till smooth;

Pour the mixture into ice tray molds and let them freeze for at least 6 hours or overnight, until solid;

Meanwhile, we can prepare the cookie dough, transfer all the ingredients except the chocolate chips to a kitchen processor, and pulse till mostly smooth, I like to leave a little texture, fold in the chocolate chips, transfer to a dish, cover, and refrigerate for an hour at least, or until the ice cream is ready;

Once the ice cream is frozen, transfer all the cubes back to the processor, pulse and blend till smooth and creamy;

Pour a third of the ice cream in your ice cream container or freezer friendly dish, sprinkle oreo cookie bits and cookie dough bits, add another third of the ice cream, repeat two more times with alternating layers of ice cream and cookies and cookie dough;

Serve immediately for a soft serve texture, or freeze the finished ice cream for two more hours to a more solid ice cream texture, enjoy!