This frozen chocolate dessert is whipped until light and fluffy, then chilled in a lidded container. The recipe makes two servings.
Ingredients
- 1½ cups (360 milliliters) heavy whipping cream
- 3 tablespoons (16 grams) cacao powder or Dutch-process cocoa powder
- 4 tablespoons (40 grams) powdered Swerve or erythritol
- 1 teaspoon sugar-free vanilla extract or 1 pinch vanilla powder
- 1 pinch sea salt
- 10 drops liquid stevia
Instructions
- Place all the ingredients in a large bowl.
- Beat with a hand mixer on high speed until the mixture is light and fluffy.
- Transfer the mixture to a lidded container and freeze for 35 minutes.
- Divide between two glasses and serve.
Storage
Store covered in the freezer for up to three months.
