Recipe Courtesy of Tina VanDenHeuvel
Photo by Tina VanDenHeuvel
You can follow Tina @madebetterforyou on Instagram
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)
• 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.