Creamy Vanilla Bean & Toasted Almond Keto Frost

Ingredients

• •2 cups heavy whipping cream, chilled
• •1 cup unsweetened almond milk
• •2/3 cup granulated monk fruit sweetener
• •1 whole vanilla bean, split and scraped (or 1 tablespoon vanilla bean paste)
• •1/2 teaspoon pure vanilla extract
• •1/4 teaspoon xanthan gum
• •1/2 cup almond slivers
• •1 tablespoon grass-fed butter
• •1/4 teaspoon flaky sea salt
• •1 pinch fine sea salt

Instructions

1. 1In a small skillet over medium-low heat, melt the grass-fed butter and add the almond slivers with a pinch of flaky sea salt.
2. 2Toast the almonds, stirring frequently, for 3-5 minutes until they are golden brown and fragrant; transfer to a plate to cool completely.
3. 3In a large mixing bowl, whisk together the heavy whipping cream, unsweetened almond milk, monk fruit sweetener, vanilla bean seeds, vanilla extract, and fine sea salt until the sweetener is completely dissolved.
4. 4Slowly sprinkle the xanthan gum over the liquid while whisking vigorously to ensure a smooth, velvety texture without clumping.
5. 5Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20 to 25 minutes, until it reaches a thick 'frost' consistency.
6. 6Once the churning is complete, gently fold in half of the cooled, salt-toasted almond slivers.
7. 7Transfer the frost to a chilled container and serve immediately for a soft-serve texture, or freeze for 60 minutes for a firmer scoop.
8. 8Garnish each serving with the remaining toasted almond slivers for added crunch.