Make sure to put your ice cream bowl in the freezer the night before.

Make the Cookie Dough: Add the cashews to a food processor or high power blender, process for 2 minutes or until the cashews are a fine powder. Add the butter (or coconut oil), brown sugar and vanilla and process another 30 seconds to 1 minute or until smooth and creamy. Add the flour and salt, process until combined. If the mixture seems dry add a tablespoon of milk or water. Stir in the chocolate chips.

Line a baking sheet with parchment and spread the cookie dough out in an even layer about 1/4 inch thick. Place in the freezer until ready to use. Chop into small chunks.

To make the Ice Cream: Add the sugar to a food processor or high powered blender. Process 1-2 minutes and then add the coconut milk, cocoa powder, vanilla bean seeds, vanilla extract and salt. Process one minute or 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 the churning process add the cookie dough chunks. Churn for 3 to 5 minutes longer. Serve immediately and freeze any remaining ice cream.