Pour the sweetener, heavy cream, and almond milk in a saucepan and heat. When the sweetener has melted completely and the mixture starts to bubble, remove immediately. Mix well with vanilla or any other flavors you prefer.
Follow the instructions on the gelatin packet to prepare the gelatin.
Mix the heavy cream mixture and the gelatin mixture together. Stir continuously with a spoon until you get a lump-free mixture.
Gently pour in the Greek yogurt. Stir again. Alternatively, transfer the yogurt to another bowl. Pour a small amount of heavy cream and gelatin mix in through a sieve to remove any formed lumps. Stir the mixture after pouring. Repeat with the remaining mix but remember to only add in small batches one at a time. Fold well after each pour.
Prepare your molds for the final mixture. Evenly distribute it to all the molds. Refrigerate for 4 hours to make them firm.