Fudge Sauce:

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

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. Then fold in chocolate chunks. 
7. Line a cookie sheet with parchment paper and level cookie dough as evenly as possible.
8. Place in the freezer.
9. Once firm, cut the dough into cubes and store in an airtight container in the freezer until ready to use.
10. 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.
3. Churn until the mix starts to look solid and firm.
4. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing.
5. Turn off the machine and mix in the cookie dough chunks.
6. Layer ice cream and fudge sauce into your storage container. You will need to mix the fudge into the ice cream so you don't have blobs of fudge in places.
7. Cover and store in the freezer for 8 hours or overnight.