1. 3 ½ cups cream base
2. 1 tsp vanilla extract

Fudge Sauce:‍

1. ½  cup Butter
2. ½ cup Heavy cream
3. ½ cup Sugar
4. ½ cup Cocoa powder
5. ¼ tsp Salt
6. 1 tsp vanilla extract

Oat Cookie Dough:

1. 4 Tbsp soften butter
2. 2 Tbsp White sugar
3. ¼ cup Brown sugar
4. ½  tsp salt
5. 2 Tbsp heavy cream
6. 1 tsp vanilla extract
7. ¾  cup oat flour
8. ¼ cup Chocolate chunks

Fudge Sauce:

1. Combine sugar, cocoa powder, salt, and cream in a saucepan over medium-low heat, whisk vigorously.
2. Once the mixture is warmed through add the cubed butter and a few pieces at a time. Whisk to combine and make sure the butter is completely melted. 
3. Remove the pan off the heat and whisk in vanilla extract. The fudge sauce should be thick and glossy. 
4. Store in a mason jar and put in the refrigerator. (Let it come to room temperature when ready to use)

Oat Cookie Dough: 

1. Blend ¾ cup old fashioned oats in a blender or food processor until the oats become a flour consistency, set aside.
2.  Chop up a chocolate bar such as Baker’s Semi-Sweet chocolate or semi-sweet chocolate chips just until you have ¼ cup and set aside. 
3. In a separate bowl cream butter, sugars, and salt. 
4. Add heavy cream and vanilla. Mix until combined. 
5. Next add oat flour, mix well. 
6. Fold in chocolate chunks. 

Line a cookie sheet with parchment paper and level cookie dough as evenly as possible. Place in the freezer. Once firm, cut the dough into cubes and store in an airtight container in the freezer until ready to use. The dough will be firm but soft. It should not be completely frozen. 

Ice Cream:

1. In a bowl combine cream base and vanilla. 
2. Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
3. Turn off the machine and remove the dasher.
4. Add the cookie dough chunks right into the ice cream bowl and give it a little mix. 
5. Layer ice cream and fudge sauce in an ice cream container.
6. Give it a few mixes after each layer. 
7. Cover and store in the freezer for 8 hours or overnight.