Ice Cream Base:

1. Soak cashews for 2 hours in room temperature water. After 2 hours, drain and rinse.
2. In a blender, combine all of the ice cream ingredients: 1 can full-fat coconut milk, 1 cup soaked cashews, ⅓  cup maple or agave syrup, 1 ½ tsp vanilla extract, and ¼ tsp fine kosher salt. Blend until smooth and creamy. 
3. Pour into the ice cream maker and start the cycle. 

Cookie Dough Pieces:

1. While the ice cream is churning, add the ¼ cup vegan butter to a mixing bowl. Using a hand mixer, beat until creamy. 
2. Add in ⅓ cup creamy peanut butter, ¼ cup maple syrup, 2 tbsp sugar and 1 tsp vanilla and continue mixing until smooth. 
3. In a separate bowl, stir together 2 cups oat flour and ¼ tsp salt. Add this oat and salt mixture to the butter mixture and mix until well incorporated. Stir in ½ cup mini chocolate chips. 
4. Spread the cookie dough onto a rimmed tray (make sure that it will fit in your freezer first) lined with parchment paper and press down. To get an even distribution, top the cookie dough with another sheet of parchment paper and press down with another cookie sheet. 
5. Put in the freezer for  30-40 minutes. Remove from the freezer and cut into ¼ inch sized cubes. Put back into the freezer and keep stored until ready to mix into the ice cream.  

Combine:

1. Once the ice cream is finished, transfer to a freezer container and fold in the cookie dough pieces. Freeze until set, which usually takes 3 to 4 hours.