Freeze your ice cream bowl the night before.

Make the Cookie Dough: Add cashews to a food processor, process until fine powder. Add butter, brown sugar, and vanilla; process until smooth. Add flour and salt, process until combined. If dry, add a tablespoon of milk or water. Stir in chocolate chips.

Line a baking sheet with parchment and spread cookie dough out in an even layer about 1/4 inch thick. Freeze until firm. Chop into small chunks.

To make the Ice Cream: Process granulated sugar until fine. Add chilled coconut milk, cocoa powder, vanilla extract, and salt. Process until smooth and combined.

Pour the mixture into a 2 to 4 quart ice cream freezer bowl and process for 20 to 25 minutes.

During the last five minutes of churning, add the cookie dough chunks. Churn for 3 to 5 minutes longer. Serve immediately and freeze any remaining ice cream.