Step 1

Combine the sugar substitute, eggs, cocoa powder and almond milk in a blender and blend until smooth. Pour into a microwave safe bowl and microwave on high for one minute. Stir. Microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir. If the mixture hasn’t thickened slightly, repeat for 30 seconds one more time. Stir. If you end up with a few lumps you can stir vigorously or run through a strainer to remove them.

Step 2

Whisk in the heavy whipping cream and a pinch of salt. Chill in the refrigerator overnight. Or if you’re impatient like me, pour it out onto a cookie sheet and put it in the freezer for about 20 minutes until cold.

Step 3

Then run it through an ice cream maker following the manufacturers instructions.

Step 4

Optional stir-ins: Chopped dark chocolate, toasted nuts, sugar free toffee bits, etc.