Separate the egg whites from the egg yolks.

Whisk the egg whites and cream of tartar until soft peaks form.

Slowly add in the monk fruit sweetener and continue whisking until the peaks become stiff.

In a separate bowl, whip the heavy cream until soft peaks form.

In a third bowl, lightly whisk the egg yolks, seeds from vanilla bean and salt.

Gently fold the whisked egg whites into the whipped cream. Carefully fold the egg yolk mixture into the whipped cream until thoroughly combined.

Add chocolate chip and stir until evenly distributed.

Pour the ice cream in a loaf pan. Freeze for at least 2 hours then serve.