No Churn Chocolate Ice Cream

Ingredients

• 2 cups whipping cream, divided
• ½ cup almond milk
• 3 ounces unsweetened chocolate, finely chopped
• ⅓ plus ¼ cup Swerve Sweetener, confectioner’s
• 1 tsp vanilla extract

Instructions

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.
2. In a large bowl, whip remaining cream with ¼ cup confectioner’s Swerve and vanilla extract until stiff peaks form.
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.