In a big bowl, add heavy cream, almond milk, vanilla extract, Protein powder and Erythritol.
1 cup heavy cream, ½ cup almond milk, 3 teaspoon vanilla extract, ½ scoop Protein powder vanilla flavour, 1 tablespoon chopped pistachio, 3 tablespoon erythritol
Then, using an electric whisk, beat the 5 ingredients for about 6 to 8 minutes, or until the mixture thickens.
After that, put the ice cream in an airtight container and freeze for 3 to 5 hours.
Finally, garnish with some chopped pistachio (optional).
Serve cold.
Notes
For best results, I highly recommend using a high-quality protein powder.