Stir together all ingredients (except chocolate chips) in a medium mixing bowl. Mix for about 1 minute to let the flour absorb. If it's still too wet, add 1 tsp at a time until it's a dough consistency. Fold in chocolate chips.
Spread dough onto a plate lined with parchment, slice into chunks, and freeze until the ice cream is churning.
To make the ice cream:
(Remember to place ice cream bowl in freezer for 24 hours or until completely solid.)
BLEND all ingredients in a small blender. Taste and adjust if needed (more stevia, vanilla or salt)
CHILL mixture. Place blender container of ice cream mixture in the freezer for 1 hour prior to churning so it gets very cold, but not frozen.
CHURN mixture in ice cream maker about 10 minutes (or until thickened to soft serve consistency)
MIX IN. Transfer ice cream to a loaf pan of shallow dish and mix in 1/2 of the cookie dough chunks.
Eat right away as soft serve, or freeze 1 hour for a true ice cream texture.
Thaw on the counter 5-10 minutes before scooping. Serve with a few extra chunks of cookie dough on top. ENJOY :)
Sweetener swap: For the ice cream, I recommend 1/4 cup powdered monk fruit or 1/8 tsp pure monk fruit extract, to taste.Use powdered coconut sugar for non-keto or the equivalent of 1/4 - 1/3 cup of sugar, to taste.Liquid sweeteners are not recommended, as they usually make the mixture too icy.For the cookie dough, you can use 1-2 Tbs powdered monk fruit, or 10 monk fruit drops, to taste.For non-keto, use 2 tsp pure maple syrup Or powdered coconut sugar. You may not need any almond flour at all. Just add enough flour so it's the right consistency.Have a question? Leave a comment below. I'm happy to help. :)