Prepare the Ingredients: In a medium-sized bowl, whisk the eggs until well-beaten and smooth.

Heat the Cream: Pour the heavy cream into a saucepan and heat over medium heat, stirring occasionally. Heat it through (about 3-4 minutes), but do not allow it to boil.

Combine the Eggs and Cream: Gradually pour the warm cream into the beaten eggs while stirring constantly to prevent scrambling. Once fully combined, add the sweetener and vanilla extract. Stir until everything is smooth.

Cool the Mixture: Let the mixture cool at room temperature for about 5 minutes.

Pour into Molds: Pour the mixture into mini popsicle molds. Alternatively, you can use regular popsicle molds or mini muffin pans if mini molds are unavailable.

Freeze: Place the molds in the freezer and allow them to freeze for at least 4 hours or until fully set and firm.

Serve: Once frozen, remove the popsicles from the molds and serve immediately.