INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
In a medium saucepan over medium heat, combine ½ cup whipping cream and the almond milk. Bring to a simmer and then remove from heat. Add chopped chocolate and let sit 4 minutes to melt, then whisk until smooth. Whisk in ⅓ cup confectioner’s Swerve. Let cool.
Step 2
In a large bowl, whip remaining cream with ¼ cup confectioner’s Swerve and vanilla extract until stiff peaks form.
Step 3
Carefully fold cooled chocolate mixture into whipped cream until well combined and no streaks remain. Transfer to a large container, cover and freeze until firm, about 6 hours.
Makes 6 to 8 servings.
