Gather and prep all ingredients.

Start working on the ice cream. In a saucepan, heat the heavy cream and almond milk over low heat. Add in the egg yolk(s) and whisk until frothy.

Continue to whisk over low heat until the temperature of the mixture reaches 140F and thickens enough to coat the back of a spoon.

Add the allulose, vanilla extract, and a pinch of salt. Whisk to combine, then remove from heat and place in the refrigerator to cool.

Create the cookie sandwich dough. In a bowl, combine the almond flour, baking powder, and salt.

In a separate bowl, add the softened butter and allulose, then cream together. Once creamed, add in the egg and vanilla and continue to mix until combined.

Add the dry ingredients to the wet and mix together.

Slowly fold in the chocolate chips.

Scoop the cookie dough into the center of a sheet of plastic wrap. Shape the dough into a log and place in the refrigerator to harden, about 3 hours or overnight.

Once ready to assemble everything, pre-heat oven to 350F. Remove the ice cream base from the fridge and churn in an ice cream maker according to the manufacturer's instructions. If you do not have an ice cream maker, you can place it in the freezer, stirring every 20-30 minutes for 4-6 hours. Slice the cookie dough into equal pieces, then lay on a parchment-lined baking sheet.

Bake for 8-10 minutes or until the edges are golden brown. Once finished, allow the cookies to cool completely. Sandwich the ice cream between the cookies and enjoy! Store in the freezer in an air-tight container.