Peppermint Chip Ice Cream

Recipe Courtesy of Tina VanDenHeuvel

Photo by Tina VanDenHeuvel

You can follow Tina @madebetterforyou on Instagram


INGREDIENTS:

5 eggs, whipped

1 13.5 oz. can heavy coconut cream

4 cups heavy whipping cream

1/2 cup Swerve confectioners sweetener

3 tbsp. peppermint extract (I like Cook's brand)

1 tbsp. vanilla extract

1/4 tsp. Himalayan salt

1 2.8 oz. dark chocolate bar, shaved (I like Lily's brand)


METHOD:

• In a large bowl, whisk eggs until scrambled. Mix in coconut cream, heavy whipping cream, sweetener, peppermint, vanilla and salt.

• Using a potato peeler, shave the chocolate bar into pieces. Add to the ice cream mixture.

• Pour mixture into an ice cream maker and freeze according to the manufacturer's directions. When the ice cream is firm, place in a freezer-safe container and chill for 3 to 4 hours before serving.


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