Step 1

Heat heavy whipping cream, almond milk and sweetener in a sauce pan over high heat. Bring to boil then remove from stove.

Step 2

Place Eggs, extracts, salt, natural dye and collagen in a blender. Place on low and slowly add the hot cream mixture into the blender to slowly cream the eggs. Taste and add sweetness to your liking.

Step 3

Place in fridge to cool for 2 hours or overnight.

Step 4

Place mixture into ice cream maker and churn until set. Store in airtight container in the freezer for up to 1 month.