In a saucepan, heat heavy cream and almond milk over medium heat until just simmering (do not boil).

In a bowl, whisk egg yolks and powdered sweetener until pale and slightly thickened.

Slowly add about 1/2 cup of the hot mixture to the eggs, whisking constantly to temper.

Pour everything back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 160°F / 71°C).

Remove from heat. Stir in coconut oil, MCT oil (if using), and vanilla extract.

Let the mixture cool to room temperature, then refrigerate until fully chilled.

Churn in an ice cream maker according to manufacturer instructions (about 20 minutes).

Optional: Stir in vodka before transferring to a container.

Freeze until firm (2–3 hours), then serve.