Peanut Butter Cookie Dough Ice Cream
[Vegan]

To Make the Cookie Dough:

1. In a medium bowl, combine the coconut oil with the peanut butter, muscovado sugar, and vanilla extract using a hand mixer. Little by little add the flour, the mixture will be very crumbly and dry. Gradually begin adding small amounts of almond milk until dough reaches desired consistency. Fold in the chocolate chips.
2. Wrap in plastic and refrigerate for a couple of hours.

To Make the Ice Cream:

1. Drain the cashews. In a high-speed blender or food processor, add the cashews, almond milk, coconut oil, maple syrup, muscovado sugar, vanilla, and salt, and blend until creamy and smooth. Transfer to an airtight container and chill for at least 2 hours.
2. Before churning the ice cream, scoop the cookie dough into 1/2 teaspoon-sized balls and place on a plate. Churn the ice cream using an ice cream maker, according to the manufacturer's instructions. A few minutes before it finishes churning, add in the chunks of cookie dough. Transfer to an airtight container, then cover and freeze for at least 6 hours, or until firm.
3. Before serving, place in the refrigerator for 30 minutes so it can soften.