Ingredients:

  • 4 Tbsp (55 g) Unsalted Butter, softened
  • 1 cup (120 g) finely ground Almond Flour (heat-treated)
  • 3 Tbsp (40 g) Granulated Erythritol/Monk Fruit Blend
  • 1 tsp (5 ml) Vanilla Extract
  • 1/4 tsp (1 g) fine grain Salt
  • 1/3 cup (60 g) Sugar-Free Chocolate Chips
  • 5 cups (360 ml) Heavy Cream (Double Cream)
  • 1/2 cup (120 ml) Unsweetened Almond Milk
  • 4 large Egg Yolks
  • 1/2 cup (80 g) Granulated Erythritol/Monk Fruit Blend (for base)
  • 1 Tbsp (15 ml) Vanilla Bean Paste (or extract)
  • Pinch of fine grain Salt (for base)
  • 1/4 tsp (1 g) Xanthan Gum (optional stabilizer)

Instructions:

  1. Heat Treat the Flour (Safety First): Spread the almond flour thinly on a microwave-safe plate. Microwave on high for 60-90 seconds, stirring halfway through, to ensure any potential bacteria are neutralised. Allow to cool completely.
  2. Cream the Butter and Sweetener: In a medium bowl, cream the softened butter and sweetener until light and fluffy.
  3. Combine Dry Ingredients: Add the cooled almond flour, vanilla, and salt to the butter mixture. Mix until a cohesive dough forms.
  4. Fold and Chill: Fold in the chocolate chips. Roll the dough into a log (or flatten into a disc), wrap tightly in cling film, and chill in the refrigerator for at least 30 minutes to firm up.
  5. Heat the Dairy: In the saucepan, combine the heavy cream, almond milk, and salt. Heat over medium heat until small bubbles form around the edge (do not boil). Remove from heat immediately.
  6. Whisk the Yolks: In a separate medium bowl, whisk the egg yolks, sweetener, and xanthan gum (if using) until pale and thick.
  7. Temper the Eggs: Slowly ladle about 1 cup (240ml) of the hot cream mixture into the egg yolk bowl, whisking vigorously the entire time. This gently raises the egg temperature without scrambling them.
  8. Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining cream. Return to low heat. Stir constantly with a rubber spatula until the mixture thickens slightly and coats the back of the spoon (the nappe stage), reaching approximately 80–82°C (175–180°F). Do not allow it to boil.
  9. Strain and Flavour: Remove the custard from the heat. Stir in the vanilla paste/extract. Pour the entire base through a fine-mesh sieve into a clean bowl to ensure the texture is perfectly smooth.
  10. Chill the Base: Place the bowl into a larger bowl filled with ice and water (an ice bath) to rapidly cool the mixture down. Once cooled slightly, cover the bowl and transfer it to the refrigerator. Chill for a minimum of 4 hours, or preferably overnight.
  11. Prepare the Dough: Once the base is chilled, take the cookie dough out of the fridge. Chop the dough log into small, irregular, bite-sized pieces (about 1/2 inch / 1 cm). Return these pieces to the freezer while the base churns.
  12. Churn the Ice Cream: Pour the thoroughly chilled custard base into the pre-frozen bowl of the ice cream maker. Churn for 20-30 minutes, or until the mixture reaches the consistency of soft-serve ice cream.
  13. Incorporate the Dough: Transfer the soft-serve ice cream to a chilled freezer container. Gently fold in the frozen cookie dough pieces using a spatula. Work quickly to prevent melting.
  14. Final Freeze: Cover the container tightly and transfer it to the deep freeze. Freeze for 3-4 hours to allow the ice cream to fully harden.