Step 1

In a medium saucepan over medium heat, combine the whipping cream and sweeteners. Whisk to dissolve the sweeteners, and let the mixture cook until it becomes thicker and a little syrupy, about 10 minutes.

Step 2

Remove from heat and sprinkle the surface with xanthan gum. Whisk quickly to combine.

Step 3

Add the cocoa powder and chocolate and let sit until the chocolate melts. Whisk until smooth. Chill the mixture 2 hours.

Step 4

At this point, your mixture will be very thick. Whisk in the almond milk to thin it out, then whisk in the vodka, vanilla extract, and salt.

Step 5

Add the mixture to an ice cream maker and churn according to the manufacturer's in instructions.

Step 6

Once churned, transfer to an airtight container and stir in the chopped marshmallows and pecans. Freeze until firm, at least 4 hours and up to overnight.