Creamy Keto Vanilla Ice Cream (Ninja Creami Method)

1.In a medium mixing bowl, whisk together the heavy whipping cream, unsweetened almond milk, allulose (or erythritol), egg yolks, vanilla extract, and sea salt until fully combined and the sweetener is dissolved.

2.Pour the mixture into the Ninja Creami pint container, ensuring it does not exceed the max fill line. Secure the lid tightly.

3.Place the container in the freezer on a level surface and freeze for at least 24 hours, until the mixture is completely solid.

4.Remove the container from the freezer. Install the pint into the Ninja Creami machine according to manufacturer instructions.

5.Select the 'Ice Cream' function and process. If the texture is powdery after the first spin, use a spoon to create a small well in the center, then run the 'Re-spin' function once for extra creaminess.

6.Scoop the ice cream into bowls or cones. For best texture, let it sit at room temperature for 3-5 minutes before serving. Optionally, garnish with a few fresh berries or a sprinkle of keto-friendly chocolate chips.