Simmer heavy cream in a sauce pot over medium-high heat for 15 minutes. Stir often.
Stir in the butter, swerve and vanilla until the butter has completely melted.
Cut vanilla bean lengthwise to scrape the inside. Add to ice cream mixture, stir to combine.
Remove from heat to allow to cool for a few minutes.
Pour into a freezer friendly container and place in the freezer.
Once the ice cream has set, scoop out and enjoy!
Freezing: Choose an air tight container plus use plastic wrap as described above. Storing: The longer ice cream is stored in the freezer, the more ice crystals will form, so, you'll want to eat it rather quickly.