Ingredients:

  • 2 cups heavy whipping cream
  • 1/2 cup unsweetened almond milk
  • 1/2 cup powdered monk fruit sweetener
  • 2 tsp pure vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Pour the cold heavy whipping cream into a chilled bowl. Using a hand mixer or stand mixer, whip on medium-high until soft peaks form.
  2. Reduce mixer speed to low. Gradually sift in the powdered monk fruit sweetener and fine sea salt to avoid clumping.
  3. Slowly pour in the vanilla extract and unsweetened almond milk. Mix for 30 seconds just until combined; do not over-whip.
  4. Transfer the mixture into an airtight freezer-safe container and smooth the top with a spatula.
  5. Press a piece of parchment or wax paper directly onto the surface of the cream to prevent air contact, seal the lid, and freeze for at least 6 hours.