Keto Vanilla Bean Ice Cream

In a medium saucepan, combine heavy cream, almond milk, erythritol/allulose, and the scraped seeds from the vanilla bean. Heat over medium-low heat, stirring occasionally, until the sweetener is fully dissolved and the mixture is warm but not boiling.

Remove from heat and stir in the vanilla extract. If using, whisk in the xanthan gum until fully incorporated and no lumps remain. This helps prevent ice crystals.

Pour the mixture into an airtight container and refrigerate for at least 2-4 hours, or preferably overnight, until thoroughly chilled.

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes) until it reaches a soft-serve consistency.

Transfer the soft ice cream to a freezer-safe container. For a firmer scoop, freeze for another 2-3 hours before serving. If it becomes too hard, let it sit at room temperature for 10-15 minutes before scooping.