Mix 60ml / ¼ cup coconut milk with the arrowroot powder in a small bowl and set aside.
Pour the rest of the coconut milk and maple syrup into a large saucepan and bring to a boil. As soon as the mixture begins to boil, stir in the arrowroot mixture to thicken the liquid. Remove from the heat and stir in the vanilla.
Chill the mixture in the fridge until cold and churn. During the last few minutes of churning, add in the cashew cookie chunks and cocoa delight chips.
Transfer the ice cream to a freezer-safe container and freeze for at least 3 hours or overnight.
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