2 pieces of frozen sugar cookie dough chopped into chunks
Add all of your liquids, sweetener, cinnamon, nutmeg and flavoring to a saucepan over medium low heat.
Once warmed, transfer a little bit to a separate bowl, and combine with your yolk powder (Easier to prevent clumps when working with smaller amounts at a time).
Add yolk mixture back into saucepan, whisking in to fully incorporate, then drop the heat down to low.
Add Collagen Peptides Vanilla Milkshake protein powder into the ice cream mixture, and whisk together.
"Temper" in the guar gum the same way you did the yolks. Transfer some mix to a small bowl, sprinkle a bit of guar gum over top, whisk in. Repeat until all guar gum is incorporated.
Whisk guar gum mixture back into ice cream mixture on the stove top. Allow to cook over low heat, whisking on occasion, until the mixture has thickened slightly. Remove from heat and allow to cool on counter.
Transfer to refrigerator for a minimum of one hour, or overnight.
Churn in ice cream maker (follow manufacturer instructions). Once ice cream has thickened to the consistency you like, toss in your cookie dough chunks to distribute throughout.
Transfer to a freezer safe container, freeze and enjoy!