In a medium-size bowl, beat together with a hand mixer the palm oil, maple syrup, and vanilla.
Beat in the sorghum flour, cocoa powder, and salt until a thick dough forms. Test taste the dough and add in stevia (blending again) to add sweetness to your liking. Set aside
In a small bowl, stir together the SunButter, maple syrup, and vanilla until smooth and well blended. Set aside.
Divide the cookie dough into 2 parts. Line a 8x8-inch pan with plastic wrap and press half the dough into the bottom of the pan. Remove and set aside (this will be the top layer of cookie dough).
Line the pan with parchment paper or plastic wrap and press the other half of the cookie dough into the bottom of the pan.
Spread 1 pint of softened So Delicious Coconut Milk Cookie Dough ice cream on top of the cookie dough base.
Pour the SunButter "caramel" on top of the ice cream and spread evenly.
Place the other half of the cookie dough sheet gently on top of the caramel layer.
Cover the entire pan with aluminum foil or plastic wrap and freeze for several hours or overnight (this will take at least 5 hours to freeze completely).
Once the ice cream bars are completely frozen through, remove the entire pan of bars from the pan by lifting up the parchement from the pan. Cut into 8-12 bars on a cutting board.
Enjoy soon after removing from the freezer, and store in an airtight container in the freezer
Notes
Eat these soon after removing them from the freezer - the SunButter caramel melts quickly!