This creamy, dreamy chocolate ice cream has just 2 net carbs per serving.
Whisk egg yolks.
Add heavy cream, almond milk, melted butter, 1/4 cup of swerve, cacao, xanthan gum and salt to the egg yolks and combine.
Cook the mixture gently over medium heat until slightly thickened, about 5 minutes
Take off heat and stir in vanilla, vodka, the remaining 1/2 cup of swerve and liquid stevia.
Let mixture cool in refrigerator or freezer until about 50 degrees.
Add mixture to an ice cream maker and process until mixture begins to resemble soft serve ice cream, about 40 minutes depending on your machine.
Transfer ice cream to an airtight freezer container.
Freeze ice cream for a couple of hours or until it's the right consistency.
Serve and top with nuts if desired.