Mix all ingredients together in a bowl and press into parchment lined casserole dish. Bake at 350 for about 10 minutes. Remove and let cool. While cooling, start on your ice cream layer.
For the Ice Cream Layer
Melt butter and erythritol in saucepan over low-medium heat until it turns brown and bubbly. Whisk in almond butter. Remove from heat and mix in vanilla extract. Whip heavy cream in bowl until fluffy. Fold butter mixture into whipped heavy cream.
Pour over cookie layer and freeze for 8 hours or until firm and set. Once completely frozen, cut into bars. You can remove the bars from the tray/dish and trim the edges to give them a clean and sharp look.
For the Chocolate Layer
Melt your chocolate in microwave, double boiler, or in copper pot over very low heat. Use a fork to dip each bar into chocolate and place on wire rack. Freeze immediately. It should take about another half hour for the chocolate to set. Then they should be ready for consumption!
20.2 grams of fat per bar, 2 grams of carbs per bar