As promised (a LONG time ago), I want to share with you a tried and true low-carb (and very high fat) ice cream recipe from genius Peter Attia. (The ice cream is quite good, but if you haven't listened to any of Attia's podcasts, you're really in for a treat. Check him out: he has interesting guests, covers details from basic to esoteric, and provides great show notes.)
And now for the treat!
3.5 cups of whole fat (i.e., heavy, 35% fat) cream
1 cup of zero sugar almond milk (warmed and cooled before use results in less ice crystals)
1 tbsp vanilla extract
2 tbsp almond extract
3 tbsp ground espresso powder
2 tbsp xylitol
Mix them all together and use your fave ice cream maker to combine and freeze.