Traditional ice cream usually blends heavy cream with milk to achieve the perfect consistency. For keto or low-carb dieters, milk is generally too high in carbs for regular consumption. For keto ice creams I like to use a blend of heavy cream and a milk alternative such as unsweetened coconut, almond, or cashew milk. I've made this particular recipe with both cashew milk, and Califia Farms toasted coconut almond milk. The coconut milk obviously added a great flavor that went really well with this ice cream, but the cashew milk had a much better texture which made it the winner in my opinion.