In a medium saucepan, add half of the heavy whipping cream (2 cups), sweetener, and butter. Simmer over medium heat, stirring until the butter has melted completely and the sweetener has dissolved.

Bring the mixture to a boil and lower heat to a simmer and cook for 30 minutes, stirring occasionally. Pour into a heat-proof container and cool to room temperature. Once cooled, add vanilla extract and vanilla beans from pod, then mix.

In a mixing bowl, add the remaining 2 cups of whipping cream, then whip until peaks form. Fold the vanilla mixture into the whipped cream. Freeze for up to 4 hours then remove from freezer and allow to thaw for 15-30 minutes or until able to scoop.

Serve and enjoy!