Preheat the oven to 300°F and line a round cake pan with parchment then grease with cooking spray.
Whisk together the almond flour, cocoa powder, and erythritol with a pinch of salt in a bowl.
Add the coconut oil and vanilla, stirring until it forms a crumbly mixture.
Stir in the egg until it forms a ball of dough then press evenly in the bottom of the cake pan.
Bake for 20 minutes then remove from the pan and let cool completely before crumbling by hand.
In a mixing bowl, beat the whipping cream until stiff peaks form them beat in the erythritol and vanilla.
Stir in the coconut milk until the mixture is thick and well combined then pour into an ice cream maker.
Churn according to the manufacturer’s instructions. In the last 5 minutes of churning, throw in the cookie crumbs to evenly distribute them. (Alternatively, fold the cookie crumbs into the cream mixture and spread in a loaf pan. Freeze until firm.)
Let the ice cream thaw for 10 minutes before scooping. Enjoy!