In a medium bowl, whisk together the four egg yolks, the powdered Besti sweetener, and the sea salt. Keep whisking until everything is combined, and the mixture transforms into a light yellow color. If you're going for the chocolate flavor, whisk in the Dutch cocoa powder at this point for that rich taste.

Pour the unsweetened almond milk into a medium saucepan. Heat it over medium-low heat until it begins to simmer, then take it off the heat.

Now, slowly pour the simmering almond milk into the egg yolk mixture while whisking constantly. Do this in a thin stream and keep whisking vigorously to prevent any scrambling of the yolks. This process is crucial for achieving a smooth base.

Once the almond milk and egg mixture is well combined and smooth, return it to the saucepan. Set it back on the stove over low heat, stirring frequently with a spatula. Keep an eye on the temperature; you're aiming for around 170°F (76°C), which should take about 3-5 minutes of gentle cooking.

Remove the saucepan from the heat. Whisk in the vanilla extract vigorously until it's frothy. Now, cover the custard and let it cool for at least 4 hours in the refrigerator until it’s chilled—ideally 40°F (4°C) or lower.

If you're going for the cookie dough version, don't forget to make your dough while the custard chills. In a medium bowl, beat together the softened coconut oil (or butter) and powdered sweetener. Mix in the vanilla extract, almond flour, and a pinch of sea salt until it resembles cookie dough. Finally, fold in the sugar-free dark chocolate chips. Cover and refrigerate this cookie dough until you’re ready to use it.

Once your custard is ice-cold, pour it into your pre-frozen ice cream maker bowl. Churn for about 25 minutes, until you reach a soft-serve consistency. If you’re making strawberry ice cream, add in half of the diced strawberries about 5 minutes before the churning is complete. For the cookie dough flavor, add the crumbled cookie dough in the last 5 minutes of the churn.

You can serve the ice cream right away for a delightful soft-serve treat. Alternatively, if you prefer a firmer texture, transfer the mixture into a freezer-safe container and freeze until solid.