Servings: 6

2 cups 2% Greek yogurt 2 cups 2% Greek yogurt
3/4 cup heavy cream ¾ cup heavy cream
3/4 cup cashew milk ¾ cup cashew milk
1/4 cup Swerve, powdered ¼ cup Swerve, powdered
2 T Sweet blend, powdered 2 T Sweet blend, powdered
1 tsp vanilla stevia drops 1 tsp vanilla stevia drops
1 tsp vanilla 1 tsp vanilla
3 shots espresso mixed while hot with 2 tsp espresso powder to blend 3 shots espresso mixed while hot with 2 tsp espresso powder to blend
1/2 tsp salt ½ tsp salt
1 T glycerin (food grade, vegetable) 1 T glycerin (food grade, vegetable)

Put all ingredients in a blender jar.
Blend on low until completely mixed.
Pour into ice cream maker. My Krups machine takes about 25 to 30 minutes to get to the soft serve stage.  Freeze the rest.
Serve with skinny chocolate and caramel sauce, both warmed.