Soak the cashew nuts in water overnight. Drain the nuts, mix with the coconut oil and maple syrup until a homogeneous mass forms. Add the sugar, coconut milk and vanilla, mix for a further 2-3 mins. Transfer the mixture to a loaf tin. Place the mixture in the fridge.
Combine the coconut oil with the peanut butter, sugar and vanilla paste. Gradually mix in the flour and coconut milk until the cookie dough is slightly crumbly. Stir in the chocolate.
Shape the mixture into small balls and mix these into the ice cream mixture.
Freeze for approx. 3 hrs., stirring every 20-30 mins. with a spoon.