In a saucepan over medium heat, heat coconut milk and vanilla. Don't boil, but just heat - about 5 minutes.
In a separate bowl, whisk together egg yolks & coconut sugar.
Add egg + sugar mixture to coconut milk. Whisk to combine. Add gelatin and continue whisking until dissolved.
Turn off heat and allow mixture to cool before transferring to a separate bowl.
Cover & place in freezer for about 30 minutes.
While ice cream base is cooling, chop cookie dough into small chunks and place back in the freezer.
Set up ice cream maker and operate according to instructions. Allow ice cream to churn for at least 20-30 minutes or until it has a soft-serve consistency.
With about 5 minutes to go, remove cookie dough chunks from the freezer and add to ice cream maker.
After cookie dough chunks have been added, drizzle in desired amount of magic shell sauce.
Serve immediately or transfer to a freezer-safe container & cover to serve later. If moving to freezer, when serving remove from freezer & allow to soften for about 5 minutes to be scoopable.
Magic Shell
Using a double boiler, melt dark chocolate over low heat. You don't want to rush this or the chocolate will burn.
While chocolate is melting, add coconut oil and sea salt and mix until evenly incorporated.
Remove sauce from stove and allow to cool.
Pour into a glass container and store in refrigerator. When needed, simply reheat sauce and enjoy.
Notes
If you do not have a double boiler a glass bowl over a small pot with about an inch of water will work as well
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/chocolate-chip-cookie-dough-ice-cream/