Chocolate Chip Cookie Dough Ice Cream – Low Carb and Gluten-Free

1. For the ice cream, set a bowl over an ice bath and set aside.

2. Combine cream, almond milk and erythritol in medium saucepan over medium heat. Stir until erythritol dissolves and mixture reaches 175F on an instant read thermometer.

3. Whisk egg yolks in a medium bowl. Slowly add about 1 cup of the hot cream mixture, whisking continuously, to temper the yolks. Then slowly whisk egg yolk mixture back into cream, whisking continuously.

4. Cook until mixture reaches 180F on an instant read thermometer.

5. Pour mixture into bowl set over ice bath and allow to cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 3 hours.

6. Meanwhile, prepare the cookie dough**. Line a large baking sheet with waxed paper.

7. In a medium bowl, whisk together almond flour and salt.

8. In a large bowl, beat together butter and Swerve. Beat in egg and vanilla extract, then stir in chopped chocolate.

9. Spoon about half of the cookie dough into small chunks on prepared baking sheet and freeze until firm. (Freeze the remaining cookie dough for another use, or bake into cookies**).

10. Once the cream mixture is chilled, stir in vodka, vanilla extract and stevia extract.

11. Sprinkle with xanthan gum and whisk vigorously to combine.

12. Pour custard into the canister of an ice cream maker and churn according to manufacturer's directions.

13. Once churned, transfer half to a large, airtight container. Stir in half of the frozen cookie dough chunks, then top with remaining ice cream and remaining frozen cookie dough chunks until well combined.

14. Freeze until firm but not rock hard, about 2 hours.