Preheat oven to 300°Line 9-inch cake pan with parchment paper.
Mix almond flour, cocoa powder, baking soda, monk fruit sweetener and salt in a large bowl until well combined
Add the vanilla extract and butter. Continue mixing until dough forms into small crumbs.
Add the egg and mix until a dough begins to form.
Place the dough into cake pan and press until a thin layer evenly covers the bottom of the pan.
Bake for 20 minutes or until the center of cookie bounces back when pressed. Remove pan from oven and allow to cool completely.
Once cooled, break into small crumbles and set aside.
Whip the whipping cream with an electric mixer until stiff peaks form.
Add vanilla extract and monk fruit sweetener, and whip until combined thoroughly (be careful to not over-whip).
Add coconut milk and blend until the mixture re-thickens.
Pour the mixture into an ice cream maker and churn.
Pour the cookie crumbles slowly into the ice cream maker. While it is churning to mix the crumbles evenly into the ice cream.
Remove ice cream and place in a ½-gallon freezer-safe container. Freeze for at least 2 hours before serving.