Sugar-Free Almond Milk Ice Cream Recipe

In a medium bowl, whisk together the egg yolks, powdered sweetener, and sea salt, until combined and light yellow in color. Set aside.

In a small saucepan, heat the almond milk until it just starts to simmer. Remove from heat.

Very slowly, pour the hot almond milk into the egg yolk mixture while whisking constantly. (Doing this in a thin stream and whisking vigorously will prevent scrambling the egg.)

Once the custard is combined and smooth, transfer the mixture back to the saucepan. Return to the stove over low heat and heat, stirring frequently, until the mixture reaches 170 degrees F (76 degrees C), about 3-5 minutes.

Remove from heat. Whisk in the vanilla bean powder vigorously - it will get frothy. Cover and refrigerate for at least 4 hours, until very cold (40 degrees F or less).

Meanwhile, prepare the chocolate chip cookie dough. In a medium bowl, beat together the coconut oil and powdered sweetener. Beat in the vanilla.

Beat in the almond flour and sea salt, until crumbly like cookie dough. Stir in chocolate chips.

Cover and refrigerate cookie dough until ready to use.

Once the custard is very cold, pour it into a pre-frozen ice cream maker bowl. Churn for 10-15 minutes, until it’s somewhere between a liquid and the texture of soft-serve ice cream.

Drop pieces of cookie dough into the ice cream (try to pinch chips together with the cookie dough before dropping them in). Continue to churn according to manufacturer instructions (usually about 5-10 more minutes, or about 25 minutes total), until the ice cream is the texture of soft serve, but more chunky.

Serve right away, or for firmer ice cream, transfer to a freezer container and freeze until solid.