Heat the Base: Combine the coconut milk, almond milk, sweetener and a pinch of salt in medium saucepan. Heat gently over low heat until the sweetener has dissolved completely.
Add Flavor: Remove from heat and stir in vanilla extract. You can also add cocoa powder, nut butter, or other sugar-free flavors if you’d like.
Cool the Mixture: Pour the mixture into a bowl, cover, and place in the refrigerator for at least 2 hours or until completely cold. This will allow the ice cream to set up a little more.
Churn or Freeze: Pour mixture into an ice cream maker and churn until thick and creamy. If using no machine, freeze in a container, stirring every 30 minutes, for roughly 3 hours.
Set and Serve: Place in a freezer-safe container, let freeze for 2–3 hours, then scoop and enjoy.
