Make the cookie dough: In a bowl, cream the softened butter with the sweetener and vanilla until smooth. Mix in almond flour and salt. Add almond milk, 1 tablespoon at a time, until a soft dough forms. Fold in chocolate chips. Roll into marble-size pieces or flatten and cut into small chunks. Freeze briefly while you make the base.

Warm the dairy: In a medium saucepan, whisk together heavy cream, almond milk, sweetener, salt, and xanthan gum (if using). Heat over medium, stirring, until steaming and the sweetener dissolves. Do not boil.

Temper the yolks: In a separate bowl, whisk egg yolks. Slowly pour in a ladle of the hot mixture while whisking constantly. Repeat with another ladle to warm the yolks without scrambling.

Cook the custard: Pour the tempered yolks back into the saucepan. Cook over medium-low, stirring with a spatula, until the mixture thickens slightly and coats the back of the spoon, about 5–7 minutes. Remove from heat and stir in vanilla and vodka or MCT oil if using.

Chill completely: Pour the custard through a fine mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate 4 hours or until very cold. Overnight is best.

Churn: Churn the chilled custard in your ice cream maker according to the manufacturer’s instructions until thick and soft-serve consistency.

Add cookie dough: Gently fold in the cookie dough pieces. Transfer to a loaf pan or freezer-safe container and smooth the top.

Freeze: Cover and freeze 2–4 hours, until scoopable. If frozen very firm, let sit on the counter 5–10 minutes before scooping.