ICE CREAM: Place all of the ice cream ingredients in a blender (Click HERE to find my favorite blender) and mix until smooth. Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer, see photo). Stir until thickened into a custard (make sure to heat slowly or you will get scrambled eggs!).
Remove from heat and cool completely (I cooled overnight in the refrigerator...it was hard to wait!).
Place into your ice cream machine (click HERE to find the one I love AND it is 1/2 off the original price!!!) and watch the magic happen within 15 minutes or according to your ice cream maker's directions. Freeze until set for vanilla ice cream or stir in chunks of cookie dough.
COOKIE DOUGH: In a medium bowl, cream the butter and natural sweeteners. Cream for a few minutes until very fluffy.
In a separate bowl mix together the almond flour, coconut flour and salt.
Slowly add in the dry ingredients to the wet and mix until smooth.
Add in chopped chocolate.
Using your hands, roll into little balls and freeze.
Once frozen stir into the vanilla ice cream.
ICE CREAM SANDWICH OPTION: Add an egg to the cookie dough and bake some dough at 325 degrees F for 13-18 minutes to make a few ice cream sandwiches!