In a medium saucepan, pour 2 cups of heavy cream and 1 cup of unsweetened almond milk. Over medium heat, blend until well combined.

Introduce 1 cup of erythritol and ¼ teaspoon of sea salt. Stir continuously for about 5-7 minutes until the sweetener is completely dissolved.

Once off heat, add 1 tablespoon of vanilla extract. Stir well to distribute evenly throughout the warm base.

If using xanthan gum, whisk in ¼ teaspoon until fully dissolved for smoother texture.

Pour the ice cream base into a container and let cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours or overnight.

Ensure your ice cream maker bowl is frozen according to the manufacturer’s instructions, about 15-24 hours.

After chilling, stir the ice cream base again and pour it into the ice cream maker bowl.

Churn according to manufacturer’s instructions for 20-30 minutes until it reaches a soft-serve consistency.

Transfer to a freezer-safe container and freeze for at least 2-3 hours for firmness.

Before serving, let sit at room temperature for a few minutes to soften slightly.