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Begin by preparing the maple cinnamon base. In a bowl, mix together the milk, maple syrup, vanilla extract, cinnamon, and a pinch of salt.
Once combined, freeze the maple cinnamon base for twenty-four hours.
Next, make the oatmeal cookie dough by melting the unsalted butter in a bowl.
Stir in the light brown sugar, milk, and vanilla extract until the mixture is smooth.
Add the oat flour, old fashioned oats, a pinch of salt, ground cinnamon, and mini chocolate chips to the bowl, mixing until everything is well incorporated.
Refrigerate the cookie dough mixture until it becomes firm.
After it has firmed up, break the cookie dough into pieces and add it to the ice cream using the mix-in setting on your ice cream maker.
Serve the ice cream with additional pieces of oatmeal cookie dough on top, drizzled with chocolate sauce.