1. Combine the ingredients
Pour the heavy cream and unsweetened almond milk into a large mixing bowl. Add the powdered sweetener, vanilla extract, salt, and xanthan gum.
2. Blend until smooth
Using an immersion blender or regular blender, blend for 30–60 seconds until the sweetener is completely dissolved and the mixture is smooth.
3. Chill the mixture
Cover and refrigerate for at least 2 hours, preferably overnight. A thoroughly chilled mixture will produce a smoother soft-serve texture.
4. Churn
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20–30 minutes.
5. Check the texture
When the mixture becomes thick, creamy, and holds soft peaks, it’s ready to serve.
6. Make the soft-serve swirl
Transfer the ice cream to a piping bag fitted with a large star tip. Pipe it into bowls or serving cups in a tall swirl.
7. Serve immediately
Enjoy right away for the classic soft-serve texture. If you prefer firmer ice cream, place it in the freezer for 30–60 minutes before serving.
🍨 No Ice-Cream Maker?
Pour the mixture into a shallow freezer-safe container and freeze. Stir vigorously every 30 minutes for about 2–3 hoursto break up ice crystals and keep it creamy. Once thick and scoopable, let it sit at room temperature for a few minutes before serving.
Tip: The exact carbohydrate count depends on the brands and sweetener used, so check the nutrition labels if you’re specifically aiming for 1 g net carbs per serving.
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