3 x 250g pots soya yoghurt (Sojasun, from Abel & Cole, is really good)
Flavouring of your choice
Carbs: using the specified brand of yoghurt, about 27g for the whole recipe plus whatever your flavouring includes, if any.
In large bowl, whisk cream until it starts to thicken. Add yoghurt, one pot at a time, whisking well (until mixture is smooth again) between additions.
Optionally divide into two and flavour each half differently, or flavour all of it the same -- whatever works for you. This is where the large stash of Da Vinci sugarfree syrups, most of which I lugged back from Toronto, come in useful; half of my mixture was flavoured with raspberry syrup and half with cookie dough syrup.
Pour into suitable containers and freeze, stirring part-way through to break up large clumps of ice crystals. (It freezes very hard -- at least it does in my freezer -- so take this into account when choosing "suitable containers")
Eat. Remember the whole concept of icecream. Smile.