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In a mixing bowl, combine heavy cream and almond milk.
Add cocoa powder and powdered sweetener to the mixture.
Whisk until the cocoa powder is fully dissolved and the mixture is smooth.
Stir in vanilla extract and a pinch of salt.
Refrigerate the mixture for 1–2 hours for best results.
Pour mixture into an ice cream maker and churn according to manufacturer instructions.
If no machine is available, pour mixture into a container and freeze.
Stir every 30 minutes for 2–3 hours to prevent ice crystals.
Freeze until the ice cream reaches desired consistency.
Let sit at room temperature for 5 minutes before scooping.