In a high powered blender, combine cream cheese, eggs, almond flour, coconut flour, sweetener, milk, and extract. Blend until smooth.

Heat pizzelle press according to manufacturer's directions. Grease only if necessary (the one I have is very non-stick and needed no oil).

Pour a few tablespoons of batter into each section of the press, just behind the center of the flower or waffle pattern (this helps when you close the press because the batter gets pushed forward). It may take you a few tries to get the amount of batter and the placement just right.

Close the lid and cook until just becoming golden brown. You can peek at them and see if they are cooked yet and then reclose the lid. They usually take less than a minute.

Remove from press and roll around something cylindrical. Repeat with remaining batter. Let them cool completely on a rack and fill will ice cream.