Ingredients:
Vegan Coconut Ice Cream
1. 2 cans of full fat coconut milk
2. 1/2tsp salt
3. 1/2c agave syrup
4. 2tbsp cornstarch
5. 1 1/2 tsp vanilla extract

Cookie Bar Base
1. 2c Oat Flour
2. 1/3c melted coconut oil
3. 1/4c agave syrup
4. 1tsp almond extract
5. 1 packet Fermalife

Chocolate Topping Layer
1. 1/3c melted coconut oil
2. 2tbsp peanut butter
3. 1/4c chocolate chips
4. 1 packet Fermalife
5. 1/4c chopped walnuts

Directions:
Vegan Coconut Ice Cream
1. Pour 1/2 cup of coconut milk into measuring cup or bowl, mix in 2 tbsp of cornstarch and set aside.
2. Empty the remaining coconut milk in the cans into the saucepan.
3. Add the Agave syrup and salt into the coconut milk in the saucepan.
4. Warm the coconut milk over medium heat for 3 minutes.
5. Whisk the starch mixture that you put aside earlier into the warm coconut milk.
6. Heat the base and stir continuously until it is thick, about 5 to 10 minutes.
7. Turn off the heat, then add in the vanilla.
8. Let the base cool in the saucepan for 20 minutes, then transfer to a covered container.
9. Refrigerate for 2 to 4 hours before use.

Cookie Bar Base
1. Measure out 2 cups oat flour into a mixing bowl.
2. Add Fermalife packet.
3. Add liquid ingredients and mix together thoroughly.
4. Pour mixture into lined 8in by 8in pan and press down.
5. Place back into freezer while making the Topping.

Chocolate Topping Layer
1. Pour coconut oil into a mixing bowl.
2. Add peanut butter and mix thouroughly.
3. Add chocolate chips and mix until melted in.
4. Add Fermalife and mix in.
5. Pour topping onto ice cream in pan and sprinkle the walnuts on top.
6. Place back into freezer for 3 hours.
7. Take out and let sit for 10 minutes before cutting and enjoying!