Place medium sized mixing bowl in fridge or freezer to chill

In saucepan over medium heat, add coconut milk, sweetener and 1/4 tsp of salt- whisk to combine

Bring to a gentle boil, then sprinkle xanthan gum into mixture, whisking briskly to be sure it has fully dissolved.

Cook another minute or two, then remove from heat- set aside to cool for 15-30 minutes

Remove chilled bowl from fridge, pour heavy cream and vanilla into bowl and mix with hand mixer on high until stiff and fluffy

Pour cooled coconut milk mixture into mixing bowl with cream, mix on medium to combine ingredients

This mixture is now ready to freeze as Vanilla Ice Cream.

Make cookies for Cookies n Cream option by toasting almond flour in skillet on stovetop for 2-3 minutes until golden brown. Stir continuously and do not allow it to burn.

Pour toasted mixture into clean mixing bowl, add all other dry ingredients and whisk to combine.

Add melted butter and work into mixture until it resembles coarse crumbs

This mixture is now ready to be added to the vanilla ice cream

To make this more interesting, press 1/2 Tbsp of this cookie mixture into bottom of each well of 12 cup muffin pan

Mix balance into vanilla ice cream base. Using ice cream scoop, fill each well with Cookies and Cream ice cream, freeze until set.