Soak 1 cup of raw cashews in water overnight. Drain and blend with 2 cups oat milk, 1/4 cup honey (or maple syrup), 1 tsp vanilla extract, and a pinch of salt until smooth, about 1-2 minutes.

Transfer the mixture to a bowl and refrigerate for at least 2 hours. Optionally churn with an ice cream maker, or freeze for 4-5 hours, stirring every 30 minutes.

Preheat oven to 350°F. Cream together 1 cup butter with 3/4 cup coconut sugar until fluffy (3-5 minutes). Add 1 egg (or flax egg) and 1 tsp vanilla extract; mix well.

Fold in 1 1/4 cups flour, 1/2 tsp baking soda, 1/4 tsp baking powder, a pinch of salt, and finally 1 cup mini chocolate chips.

Drop spoonfuls onto a lined baking sheet, spacing 2 inches apart. Bake for 12-15 minutes until edges are golden. Cool on the sheet for 5 minutes.

Assemble sandwiches by placing 1/4 cup ice cream on one cookie and topping with another. Optionally roll edges in extra mini chocolate chips.

Freeze assembled sandwiches for about 30 minutes to firm up. Store wrapped in parchment for up to 3 months.