1 cup heavy cream
1/2 cup vanilla Da Vinci sugar free syrup
Liquid Splenda equal to 1/4 cup sugar
1/2 teaspoon peppermint extract
Drop or two of green food coloring, optional
1 ounce MiniCarb chocolate chips, about 2 heaping tablespoons
1 tablespoon butter

Mix all of the ingredients, except the chocolate chips and butter, in a 2-cup glass measuring cup and freeze in an ice cube tray at least 4 hours. Once the cubes are frozen solid, take them out of the tray and store in the freezer in an airtight container until 1 hour before serving time.

Just before making the ice cream, place the chocolate chips and butter in a small microwaveable bowl. Cook on 50% power until melted, about 30 seconds, stirring occasionally. Stir to blend until smooth; cool to room temperature.

Place the frozen ice cream cubes in a food processor, with the chopping blade inserted, and let them stand at room temperature 1 hour or 30 minutes if it's a very warm day. Start checking the cubes after 30 minutes. You can tell if the cubes are ready if you can easily break them up with a fork but there is no liquid in the bottom of the processor. Process until the ice cream is smooth and creamy, scraping down the sides of the processor as needed. If the processor is acting a bit sluggish, add a teaspoon or so of water to help it get moving. Once the ice cream is just about ready, very slowly drizzle the melted chocolate through the feed tube with the processor running. Serve at once and do not refreeze for more than a few minutes before serving.

Makes 2-3 servings

TIP: If the cubes don't easily pop out of the tray, fill the kitchen sink with about an inch or two of very hot water. Set the tray in the water for a few seconds or until the cubes can be popped out of the tray.

Per 1/3 Recipe: 362 Calories; 36g Fat; 3g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs
Per 1/2 Recipe: 543 Calories; 54g Fat; 4g Protein; 12g Carbohydrate; 6g Dietary Fiber; 6g Net Carbs

This didn't work out very well. I was hoping that the chocolate would harden on contact with the frozen ice cream, but it turned into very tiny chocolate specks instead of chips. The bitter chocolate took away too much sweetness and flavor from the mint ice cream. Next time I will make plain peppermint ice cream without the chocolate.

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