Start preparing cookie dough bites by combining coconut flour, almond meal and softened oil.

Add vanilla and agave syrup until evenly mixed.

Fold dark chocolate chips into the dough.

When thoroughly combined, roll into bite size pieces and set aside in freezer while making the ice-cream base.

In a food processor, pulse the figs, almond milk and vanilla extract to form a smooth paste. Set aside.

In a separate mixing bowl, scoop out coconut cream and whip on medium-high speed until light and fluffy. (When properly chilled, the coconut cream should rise to the top of the can and can be removed easily, leaving the coconut water. Discard or save the coconut water.)

Whip in the fig paste until fully incorporated.

Sift unsweetened cocoa powder into ice-cream base.

Remove cookie dough pieces from freezer and fold ¾ of the cookie dough into ice-cream. Save the remaining cookie dough for toppings.

Ice-cream can be frozen up to 2 weeks.