Start by freezing the bowl of your ice cream maker overnight or for at least 8 hours.
Prepare the cookie dough bites: In a small bowl, stir the butter, brown sugar and cane sugar together until creamy. Stir in the vanilla extract. Add the oat flour, almond flour and salt and stir until combined. Stir in the chocolate chips. Roll the dough into little bites and place in the freezer overnight, in an airtight container, until you're ready to make the ice cream.
When the bowl is frozen, prepare the ice cream. Start by soaking the cashews in boiling water for 5 minutes or up to 3 hours. Drain and rinse with cold water.
Add the soaked cashews, coconut milk, sugar and vanilla extract to a high-speed blender. Blend until smooth, about 30-60 seconds. If the mixture got warm while blending, let it cool in the fridge for 15-30 minutes.
Place the frozen bowl in the ice cream maker. Turn it on and pour in the ice cream mixture. Churn for 25 minutes or until the ice cream is of soft serve consistency.
Stir in the chocolate chips and frozen cookie dough bites.
Eat as a soft serve or transfer to a sealable container and freeze until firm, about 3-4 hours.