The night before, place the bowl of your ice cream maker in the freezer.
Place the cashews and half the cashew milk in a high power blender and blend until completely smooth.
Add the remaining ice cream ingredients and blend until thoroughly combined.
Transfer the mixture to a gallon size freezer safe resealable plastic bag and zip closed. Place in the refrigerator and chill 2 hours.
While the ice cream base is chilling, prepare your cookie dough.
After chilling, transfer the ice cream base to your ice cream maker by cutting a small hole in one of the corners of the plastic bag and squeezing it out into the bowl. Freeze according to manufacturer’s instructions.
Remove the bowl from the ice cream maker and stir in the cookie dough chunks with a rubber scraper. Transfer the cookie dough to a loaf pan, cover with plastic wrap, and freeze until firm, at least 2 hours.
When ready to serve, let thaw 10-15 minutes before scooping.
Edible Cookie Dough
Preheat the oven to 350ºF. Spread flour on a baking sheet and bake for 5 minutes. Let cool.
In a medium bowl, whisk together 3 tablespoons almond butter, ¼ cup maple syrup, 1 tablespoon coconut oil, and ½ teaspoon vanilla.
Add 6 tablespoons of flour and ¼ teaspoon salt and stir until thoroughly combined. The dough should be soft, but able to roll between your hands without being too sticky and falling apart. If it is too sticky, add a bit more flour. Stir in chocolate chips.
Roll dough into small balls about ½ teaspoon in size and place on a parchment lined baking sheet. Freeze until ready to add to the ice cream, at least 1 hour.
I like to use Mediterranean sea salt in my baking, but any salt will work in this recipe.If you don’t have a high power blender you could try blending the cashews in a food processor until smooth.
How to Soak Cashews
Place the cashews in a large mason jar or bowl and cover with distilled water. Cover and let soak eight hours or overnight. After soaking, drain the water and proceed with the recipe.