2 cups heavy cream
1 cup unsweetened almond milk (or any low-carb milk)
3/4 cup erythritol (or your preferred low-carb sweetener, adjust to taste)
1 tablespoon pure vanilla extract
1/2 teaspoon salt
In a medium bowl, whisk together the heavy cream, almond milk, erythritol, vanilla extract, and salt until the sweetener is dissolved.
Pour the mixture into a shallow dish or a freezer-safe container.
Cover it with a lid or plastic wrap.: Place the container in the freezer for about 1 to 2 hours.
After 1 to 2 hours, take the mixture out and stir it vigorously with a fork or a whisk. This will help break up any ice crystals that may have formed.: Return the container to the freezer and let it freeze for another 3 to 4 hours, stirring every hour if possible. This will give you a creamier texture.: Once fully frozen, scoop and enjoy your homemade low-carb vanilla ice cream!