• Preheat oven to 350°
• Spread the flour over a baking sheet and transfer to preheated oven for 10 minutes to treat. Remove once done.
  2 cups all- purpose flour
• In a medium bowl, beat the softened vegan butter and brown sugar on a high speed until well combined.
  8 tbsp vegan butter, 1 cup organic brown sugar
• Add in the sea salt, vanilla extract and flour. Mix with a spatula. If the mixture is still crumbly, add in one tablespoon of almond milk at a time until the dough is formed and sticks together.
  2 cups all- purpose flour, 2 pinches sea salt, 1 tsp vanilla extract, 2-3 tbsp unsweetened almond milk
• Stir in chocolate chips.
  ¾ cups mini semi-sweet chocolate chips
• Roll the cookie dough into small (¼-½ inch) ball pieces and set aside in the fridge to chill.

Ice Cream

• In a medium-sized bowl whip the vegan heavy cream with a hand mixer on high speed until stiff peaks are formed. Set aside.
  16.9 ounces vegan heavy whipping cream
• Add the condensed milk, vanilla extract, and salt to the bowl and use a spatula to fold the ingredients together until the condensed milk is well combined.
  11.25 ounces sweetened condensed oat milk, 1 tbsp vanilla extract, ½ tsp sea salt
• In a freezer safe container, begin layering the ice cream by spreading one layer of the ice cream over the bottom of the dish (about 1 inch thick), cookie dough balls, and a few sprinkles of chocolate chips. Continue alternating each until the contents have been depleted.
  ¼ cup mini semi-sweet chocolate chips
• Cover and transfer to the freezer for 8 hours or overnight.
• Allow the ice cream to sit out for 5-10 minutes before serving to soften. Enjoy!