Gluten Free Cookie Dough Ice Cream

0 Place the ice cream bowl in the freezer and let it freeze for at least 24 hours before making the ice cream. 
1 Make the cookie dough. In a medium bowl, combine coconut flour, coconut sugar, ghee, sunbutter, and maple syrup together. Mix well until it is well combined. Add in the salt, baking soda vanilla and chocolate chips. Mix until everything is combined. Line a baking dish (9x9 works) with parchment paper. Roll the cookie dough into 1 teaspoon balls and place on the parchment paper. Once they are all rolled, place the dish in the freezer and let harden for at least 2 hours or over night. 
2 Make the ice cream. Combine one can of coconut milk, the dates and the salt in a small sauce pan. Heat over medium heat until mixture is warm, but you don't need to boil it. About 5 minutes. Take off the heat and add the mixture to a blender. Add the other can of coconut milk and vanilla and blend until smooth. Pour mixture into a glass container and store it in the fridge for at least 4 hours, until chilled, or over night. 
3 Line a loaf pan with parchment paper and set aside. 
4 Pour the cooled mixture into your ice cream maker and follow manufacturers directions for churning. Mine took about 12 minutes. Once it's done churning scoop into the prepared pan and mix in the cookie dough balls and you layer it. Leave a few for the top if you want. Eat immediately for soft serve consistency or freeze for scoop-able. After removing it from the freezer, let it sit at room temperature for 10 minutes to make it easier to scoop.