Ingredients
- 4 cups heavy whipping cream, divided
- 6 tablespoon butter
- ¾ cup granular sweetener (Monkfruit Sweetener or Swerve) OR 1 teaspoon liquid or powdered Stevia sweetener
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 1 cup shaved stevia-sweetened semi-sweet chocolate
- *Optional: 10 drops green food coloring
Instructions
- In a medium saucepan, add 2 cups heavy whipping cream, granular sweetener, and butter.
- Simmer over medium heat, stirring until butter melts and sweetener dissolves.
- Increase heat and bring to a boil, then lower heat and simmer for 30 minutes, stirring occasionally.
- Pour into a glass storage container and let cool to room temperature.
- Once cooled, add peppermint & vanilla extracts and mix. (*Optional: add food coloring)
- In a medium mixing bowl, add remaining 2 cups of cream and whip to stiff peaks.
- Gently fold peppermint mixture into the whipped cream.
- Sprinkle shaved chocolate over the top and gently fold.
- Freeze for 4 hours or more. *Please note that the longer you freeze, the longer you’ll need to thaw prior to serving. This will have a mousse-like texture the longer it thaws.
- Heat an ice cream scoop using hot water and use to serve.