1. Soak the cashews in boiling water for 30 minutes. Drain and rinse well. Add them to a blender with 1 cup water and the can of coconut milk. Blend until very smooth and no visible pieces of cashews remain.
2. Whisk the egg yolks, maple sugar, honey, and salt in a saucepan. Whisk in the coconut-cashew milk.
3. Place the saucepan over medium-low heat and warm, whisking frequently for 10-12 minutes, until the custard coats the back of a spatula. Scrape along the bottom periodically to make sure the bottom of the pan doesn’t scorch.
4. Pour the custard through a mesh strainer into a large bowl. Cover well and chill for 4 hours, or overnight.
5. Meanwhile, make the cookie dough. Scoop into small gum ball sized bits and freeze.
6. Stir in the vanilla and churn the ice cream mixture in an ice cream machine according to the manufacturer’s instructions. Once the ice cream reaches the soft-serve consistency, add the cookie dough bits and chocolate chips and churn until incorporated.

Cookie Dough:

1. Place the shortening and flax egg in a food processor and process for 15 seconds.
2. Add the coconut crystals, honey, and vanilla extract. Process again until combined.
3. Add the flours, baking soda, and salt and process for 30 seconds. 5. Scrape down the sides and pulse again if necessary to fully incorporate the dry ingredients.
4. Stir the chocolate in by hand.