Soften the cream cheese. Let it sit at room temperature for 20–30 minutes. This helps it blend smoothly and prevents lumps.

Whip the cream. In a large, cold bowl, beat the heavy whipping cream with a hand mixer until stiff peaks form. Don’t overbeat to butter; stop when it holds its shape.

Make the base. In a separate bowl, beat the softened cream cheese with the powdered sweetener and a pinch of salt until fluffy. Add the vanilla and almond milk, then blend until silky.

Combine gently. Fold the whipped cream into the cream cheese mixture in two or three additions. Use a spatula and gentle strokes to keep the mixture airy.

Add flavors. Stir in any add-ins. For chocolate, sift in 3–4 tablespoons of unsweetened cocoa. For coffee, add 1–2 teaspoons espresso powder. For peanut butter, swirl in 2–3 tablespoons.

Taste and adjust. Sweetness can dull when frozen. If needed, add a bit more powdered sweetener and blend again. Allulose keeps texture softer than erythritol.

Transfer and freeze. Spoon into a loaf pan or lidded freezer container. Smooth the top, cover tightly with plastic wrap (touching the surface), then a lid or foil to prevent ice crystals.

Freeze. Chill for at least 4–6 hours, or overnight for a firmer scoop. For the creamiest texture, stir once at the 2-hour mark to break up any forming crystals (optional but helpful).

Serve. Let it sit at room temperature for 5–10 minutes before scooping. Dip your scoop in warm water for cleaner scoops.