In a medium saucepan over medium heat, combine 1 cup of the cream and the almond milk. Whisk in ¼ cup of the Swerve and the BochaSweet. Bring to a boil, then reduce the heat and simmer 40 minutes, whisking occasionally.
Remove from heat and add the butter. Whisk to combine, until the butter is melted. Then sprinkle the surface with xanthan gum and whisk vigorously to combine.
Whisk in the instant coffee and vanilla extract, until the coffee granules have dissolved. Let cool to room temperature.
Whip remaining 1 ¼ cups whipping cream with the remaining Swerve sweetener until it just holds stiff peaks. Gently fold in the cooled coffee mixture until well combined.
Transfer to a container and freeze until firm, about 5 or 6 hours.
Serving: 1serving = approximately ½ cup | Calories: 265kcal | Carbohydrates: 2.3g | Protein: 1.5g | Fat: 26.3g | Fiber: 0.1g