Combine 2 cups of heavy cream, 1 cup of unsweetened almond milk, 3/4 cup of erythritol, 1 teaspoon of pure vanilla extract, and a pinch of salt. Whisk until smooth and creamy.

Ensure your ice cream maker bowl is frozen. Pour the creamy mixture into it and set up according to manufacturer's instructions.

Turn on the ice cream maker and churn for 20-30 minutes until it thickens to soft-serve consistency.

Transfer to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 2 hours for a firmer texture.

Let sit at room temperature for 5-10 minutes before scooping. Serve in bowls and add optional toppings if desired.