1 cup unsweetened almond milk
1 cup heavy cream
1/2 cup swerve – style sweetener
1 tablespoon lemon or lime juice
1 teaspoon mint extract or a few drops of mint oil
1/2 teaspoon fine sea salt
place all ingredients in a blender, puree until smooth, transfer o a container and freeze for up to 1 month.
*** if you don’t have an ice cream maker, pour the liquid into 16 Popsicle molds & freeze for at least 3 hrs, or until set.