in a blender, combine the heavy coconut cream, dairy-free milk, vanilla extract, lakanto powdered sugar, and vegan cream cheese. blend until smooth and creamy.

pour the mixture into a ninja creami pint container, ensuring it's no more than the max fill line. freeze the pint for at least 24 hours.

preheat your oven to 350°f (175°c) and line a baking sheet with parchment paper. in a medium bowl, mix together the almond flour, oat flour, melted vegan butter, maple syrup, vanilla extract, baking powder, and sea salt until a dough forms.

divide the dough into 4 equal parts and shape each part into a larger cookie, about 1/2 inch thick.

place the cookies on the prepared baking sheet and bake for 12 minutes, or until golden brown. let them cool completely.

once the ice cream base is frozen, remove the pint from the freezer and process it in the ninja creami using the u0022ice creamu0022 function.

after the first round, if the texture is not creamy enough, use the u0022re-spinu0022 function until the desired consistency is achieved.

take the cooled ladyfinger cookies and quickly dip them in strong brewed coffee. break some of the coffee-dipped cookies into pieces and fold them into the ice cream.

serve the tiramisu ice cream scooped into bowls or glasses. top each serving with a whole coffee-dipped ladyfinger cookie. dust with cocoa powder and enjoy!