Gather and prep all ingredients.

In a small container or jar, add heavy cream, almond milk, and allulose.

Add in the egg yolk and vanilla extract. NOTE: If are are concerned with raw egg yolks, you can heat the mixture to 140F in a saucepan over low heat. Continuously stir until it comes to temperature, then add to jar to shake.

Seal with a lid and shake vigorously for 5 minutes. You really want to shake this up hard so that everything combines well and the volume increases as the cream whips.

Add fresh or frozen raspberries into the mixture, then place in the freezer and chill for at least 3 hours.

Once ice cream is at the consistency you want, take out and enjoy!