Preheat oven to 300F. Line 9 inch circular cake pan with parchment paper and spray with oil of choice.

Sift the almond flour, cocoa powder, baking soda, erythritol, and salt into a medium bowl and then whisk until smooth.

Add the vanilla extract and coconut oil and combine until mixture forms a crumb-like texture.

Add the egg and blend until cookie dough begins to stick together and form a ball.

Transfer the dough into prepared cake pan and press out thinly with your fingers until it evenly covers the bottom of the pan.

Place pan in preheated oven and bake for 20 minutes or until center of cookie bounces back when pressed. Remove from oven and let cool, then crumble cookies into pieces for ice cream.

In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form.

Add vanilla extract and erythritol, then whip until thoroughly combined.

Pour in almond milk and blend mixture until it re-thickens.

Transfer cream mixture to ice cream maker and churn until ice cream begins to hold its shape.

When ice cream holds it's shape, gradually pour the cookie crumbles in while still churning to evenly mix the crumbles into the ice cream.

Once all of the cookie crumbles are incorporated, transfer the ice cream into a ½ gallon freezer-safe container and freeze for at least 2 hours before serving.