In a stand mixer bowl, add the almond milk and cocoa powder. Mix until the powder has been incorporated into the milk. Add the chocolate hazelnut spread and mix until combined. Add in heavy cream and the sugar free syrup.
With the stand mixer beater on the slowest setting, sprinkle the xanthan gum into the bowl.
Once the xanthan gum is fully mixed into the cream mixture, pour it into an ice cream maker. Let it churn for a while until it is thick, then transfer it to a container and place it in the freezer until hardened.
2g net carbs per serving (not including sugar alcohols from the hazelnut spread)