Preheat the oven to 350F degrees. Line a large rimmed baking sheet with parchment paper.

Make the cookies by adding all of the ingredients to a food processor or stand mixer. Mix until a thick dough forms.

Using a second sheet of parchment paper and a pastry roller or rolling pan, flatten the dough into a large rectangle. Press the dough as uniformly and evenly flat as possible so that it bakes evenly.

Bake for 7-8 minutes. Do not overbake as cookies will burn. The cookies will be very soft when first removed from the oven. Let cool for 10-15 minutes before transferring to a wire cooling rack and removing the parchment paper.

Let the cookies cool completely to become crisp before crumbling to add to the ice cream.

Heat the heavy cream and almond milk in a heavy saucepan over low heat, stirring with a whisk. Add the egg yolks and continue whisking on low heat until just warmed.

Add the powdered sweetener and whisk until completely dissolved. Continue heating, whisking constantly, until the custard thickens, about 10 minutes. When the custard coats the back of a wooden spoon, or reaches 140F on a candy thermometer, remove the pan from the heat. Do not allow the mixture to warm to over 140F or the eggs will begin to cook.

Stir in the vanilla extract and salt. Transfer the mixture to a bowl and place in the refrigerator to cool.

When cool, churn the ice cream mixture following the manufacturer's directions. Add the cookie bits to the ice cream while it is churning and after it has begun to freeze, but while the ice cream is still soft. Continue churning until it reaches your desired consistency.

Store leftovers in the freezer. When frozen, this ice cream will harden to a solid state. If you've used allulose or xylitol it should remain scoopable. If you used a different sweetener and it is frozen solid, allow it to thaw at room temperature for about 10 minutes before enjoying.