Low-Carb, Sugar-Free Vanilla Ice Cream

1 envelope Knox gelatin
1/4 c cold water
2 c unsweetened almond milk
1 c splenda
1 Tbsp real vanilla
1/4 tsp salt
1-1/2 c heavy cream
 
Soak gelatin in cold water. Heat almond milk, but do not boil. Remove from heat and add gelatin, splenda, vanilla and salt. Cool and add cream. Chill 5 to 8 hours. Pour into ice cream freezer can. Process according to manufacturer’s directions. Scoop into a freezer storage container, cover well and freeze several hours or overnight. Makes 8 - 1/2 cup servings. 4.5 net carbs per serving.