Make the edible cookie dough

• Mix the melted butter, sugar and brown sugar with a hand mixer.
• Add the milk, vanilla and almond flour, then fold in the chocolate chunks.

Shape and freeze the dough

• Roll the dough into a log and let it freeze until firm.

Mix the ice cream base

• Combine the milk, maple syrup, vanilla extract and a dash of almond extract.
• Give it a good mix.

Freeze the base

• Freeze the base for 24 hours.

Spin the ice cream

• Spin on the full ice cream setting until you're happy with the consistency.
• Add a little milk to the spin if it needs it.

Add the cookie dough chunks

• Add the frozen cookie dough chunks and spin again on the mixing setting.