In a bowl medium/large bowl, add almond milk and swerve. Using a hand mixer, mix together until swerve begins to dissolve on low.
Once mixed, add in heavy cream and vanilla extract and mix to combine. Cover and place in the fridge for 2 hours, minimum.
After chilled, add the contents of the bowl into an ice cream maker and mix for 15-20 minutes.
If the ice cream appears too liquidy for your liking, empty the ice cream into an air tight container and place in the freezer for 1-2 hours (I generally freeze mine after mixing)