– 3 cups heavy cream – ½ cup Allulose sweetener – ¼ cup Swerve sweetener – 1 ½ cup coffee beans – ⅛ teaspoon sea salt – 2 teaspoons vanilla extract
01
Heat the heavy cream, allulose, Swerve, coffee beans, and salt in a medium saucepan over medium-high heat. Cook, stirring often, until the sweetener is dissolved and the mixture is warm.
02
Cover and steep for 1 hour. Strain the coffee beans, pressing the beans in the strainer to extract as much flavor as possible.
03
Discard the beans. Stir in the vanilla extract.
04
Chill completely in the refrigerator and then process according to the ice cream makers manufacturers instructions.
06
Freeze until firm, at least 2 hours.