Place the almond milk, heavy cream, xylitol, coconut milk, vanilla extract, vegetable glycerine, and softened butter in a blender and blend for 30 seconds.*

Once completely combined and smooth, pour the mixture into an airtight container and place in the fridge for at least 8 hours, but preferably overnight.

Stir the chilled mixture. Freeze it in the churner according to the manufacturer’s instructions of your ice cream maker, about 15-20 minutes for soft-serve consistency.

Transfer the ice cream from the churning bowl into an airtight pre-chilled container, cover, and place in the freezer for at least 8 hours, preferably overnight.