Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
In a large blender, add the yogurt, coconut milk, cookie butter, and stevia extract. Blend until completely smooth.
While blending, slowly add in the xanthan gum, then add the salt. Puree until fully incorporated.
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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