1/4 cup sunflower seed butter (or other nut/seed butter)
2 tbsp maple syrup
dash of vanilla
1/8 tsp sea salt
1/4 cup Enjoy Life chocolate chips (or dark chocolate chips)
For the ice cream, combine coconut milk, honey, and vanilla in a small saucepan over media heat.
Stir in egg yolks and continue to whisk until mixture comes to a low boil.
Remove from heat, allow to cool, then transfer to a small bowl and refrigerate for at least 2 hours.
To make the cookie dough, combine all cookie dough ingredients except chocolate chips in a small bowl and mix until you have a crust-like mixture that you will be able to crumble.
Fold in chocolate chips.
Store in refrigerator until ice cream is chilled.
Once ice cream is chilled, pour mixture into ice cream maker and use as directed, adding crumbled cookie dough in just before the ice cream is finished. If you do not have an ice cream maker, pour ice cream mixture into a bread pan (9x5 or similar) and freeze. Stir in cookie dough once ice cream has developed a little bit thicker of a consistency. Then continue to freeze until full ice cream consistency is reached.