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Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
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In a large blender, add the yogurt, coconut milk, cookie butter, and stevia extract. Blend until completely smooth.
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While blending, slowly add in the xanthan gum, then add the salt. Puree until fully incorporated.
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Churn the ice cream according to your ice cream makers’ instructions. Scoop the ice cream into a freezer-proof container, cover, and freeze until it’s the texture you prefer. If frozen solid, the best method to thaw is to place the ice cream in the fridge for a few hours (this way, the entire ice cream is scoopable, unlike thawing the ice cream on the counter, where only the edges will be scoopable).
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Scoop, serve, and enjoy!
