To make sugar-free vanilla ice cream, whisk 1 cup of whole milk, 3/4 cup of sugar substitute and a pinch of kosher salt until the sugar substitute dissolves. Add 2 cups of heavy cream and 1 to 2 teaspoons of vanilla extract, and stir the mixture until it is smooth. Refrigerate the mixture for one to 12 hours. Pour the mixture into the frozen freezer bowl of an ice cream maker, and leave the ice cream there until it thickens.
To make sugar-free chocolate almond chip coconut milk ice cream, mix together 4 cups of coconut milk, 1/2 to 3/4 cup of sweetener, 3/4 cup of cocoa powder and 1 tablespoon of gelatin. When the mixture is smooth, add 1 teaspoon of vanilla and 1/4 teaspoon of salt, and blend the mixture together. Put the mixture into an ice cream maker, and follow the manufacturer's instructions. When the ice cream begins to thicken, fold in 3/4 cup of chocolate or carob chips and 3/4 cup of chopped almonds. If the ice cream is too soft, put it in the freezer until it hardens.
When making sugar-free ice cream, choose the healthiest type of sweetener available, such as honey, Sucanat or Stevia.