Ingredients:

  • 2 cups of heavy cream
  • 1 cup of unsweetened almond milk (or any milk substitute)
  • 1/4 cup of sweetener such as stevia, erythritol, or monk fruit
  • 1 teaspoon of vanilla extract
  • 1/4 cup of chopped nuts (optional, such as pecans or almonds)

Instructions:

  1. In a mixing bowl, combine the heavy cream, almond milk, sweetener, and vanilla extract. Whisk thoroughly until the mixture becomes smooth and slightly thick.
  2. Pour the mixture into a freezer-safe container, ensuring it is evenly spread. Add chopped nuts if desired for extra texture and flavor.
  3. Place the container in the freezer and let it freeze for 4 to 6 hours, or until fully solid.
  4. Before serving, allow the ice cream to sit at room temperature for a few minutes to soften slightly for easier scooping.