Makes: 10 servings
5.5 oz 85% dark chocolate, chopped
1 cup whipping cream
1 cup coconut cream
1/2 cup powdered Swerve
1/2 tbsp vanilla extract
10 strawberries, chopped
Place chocolate pieces in a large glass bowl.
Heat 1/2 cup coconut cream in a small sauce pan over medium high heat. Remove from heat as soon as it reaches a boil and pour onto chocolate pieces.
Whisk chocolate and coconut cream until chocolate has completely melted and becomes a creamy texture. Cool completely.
Combine whipping cream and 1/2 cup of coconut cream and, using an electric hand mixer, beat until thick and fluffy.
Gently fold in vanilla extract and swerve into whipped cream.
Gently mix cooled chocolate mixture into whipped cream.
Gently fold in chopped strawberries into whipped cream.
Spread chocolate whipped cream into a 9x9 baking pan.
Cover pan tightly with plastic wrap and place in freezer for 4 hours or until it reaches a soft frozen consistency.
Tip: top ice cream with a few chopped strawberries or sugar-free strawberry preserves!
Serving size: 1 portion
Net carbs: 2.3 g
Fat: 16.6 g
Protein: 2.2 g